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Super Dooper Peanut Butter

Rated as 4 out of 5 Stars

"This cookie recipe doesn't need eggs, so you can eat the batter! My friend Tara and I invented these. They are good refrigerated as fudge."
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servings 109
Original recipe yields 48 servings (3 - 4 dozen)


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the peanut butter, butter, vanilla, and eggs (optional). In another bowl, mix together the sugar, brown sugar, flour, cocoa, and baking soda.
  3. Pour the dry ingredients into large bowl and mix together. Fold the chocolate chips into the batter.
  4. Drop by teaspoon onto baking sheets. Bake for 10 minutes. Enjoy!!!

Nutrition Facts

Per Serving: 109 calories; 5.5 14.2 1.2 18 108 Full nutrition

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Read all reviews 5
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I made a small amount of adjustments: I added a little more brown sugar and used about 1/2 cup of crunchy peanut butter. I found that mixing the butter/margerine was much easier after I melted...

Not really peanut buttery enough. I cooked these without the cocoa powder and the chco chips. Found that 3 tbsp of vanilla was a bit much, almost overpowering. I did cook the without the eggs ...

This should rightfully be a fudge recipe. The cookies are all right, but refrigerated, the dough is excellent!

This is a good cookie recipe, just needs a little tweeking. I used 1/2 cup Peanut Butter instead of 2 tbsp and instead of chocolate chips (which I didn't have at the time), I chopped up Hershey...

I can only rate this as a fudge. I thought it was good enough and did not bother baking it as cookies. I made only half of the recipe and added a 1/2 cup chopped peanuts. It's not exactly like f...