Double Peanut Butter Cookies I Recipe -
Double Peanut Butter Cookies I Recipe

Double Peanut Butter Cookies I

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"Double good!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk.
  2. Shape in roll 2 inches in diameter; chill. Slice 1/8 to 1/4 inches thick.
  3. Place 1/2 the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Sprinkle chocolate chips on top of the peanut butter. Cover with remaining cookie slices; seal edges with a fork.
  4. Cover with remaining cookie slices; seal edges with a fork. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until browned.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2003

This is a fantastic recipe (if you like crunchy PB cookies)! They had a slight baking soda taste so I would recommend cutting back to about 1/3 tsp. Also I would recommend sifting the soda and salt with the flour.

Most Helpful Critical Review
Oct 08, 2006

These were nothing special to my family. They had a very strong taste of flour. I definitely will NOT make these again.

Apr 13, 2009

these are great i just made them right now and i'm only 14 so shows anybody can do it.the only things is i didn't have the corn syrup but it still tastes great without it and i used butter. so start baking people!

Jul 15, 2004

My co-workers love these when I bring them in for a special occasion! I substitute butter flavored crisco for the plain shortening to give more flavor. These are the best!

Jun 24, 2003

To date, the best eggless pb cookie i've found. Not as good as a recipe I have that takes 3 eggs, but since discovering my son is allergic to eggs, this one will become a staple. I misread the recipe, and added the chocolate chips to the dough, rather than melt them on top, but they were still pretty good.

Oct 13, 2009

Wonderful! Melt-in-your-mouth cookies. Found these searching for eggless because I was out, and so very glad I did! I was also out of chocolate chips, so had to sub chocolate syrup drops in their place. Otherwise, followed recipe exactly and they were to die for! Thank you Robin.

Feb 15, 2008

Big Hit! These were great! Best eggless peanut butter cookie I have found (allergies). I did take the advice of another reviewer and cut the soda in half. Fun to make (kid-wise). Someone mentioned not necessarily quick (like a drop cookie) but I think in a time crunch, you could just slice and bake and they would be a good basic pb cookie. Not to mention we can eat the dough to our hearts desire and not worry about eggs in the batter!

Jan 29, 2008

Very good! I made them with butter instead of shortening. I also added a teaspoon of vanilla. They are a tad dry, but the stuff inside makes them phenomenal. Not a super EASY cookie (like a drop cookie) but totally worth it.


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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