Super Dooper Peanut Butter Recipe -

Super Dooper Peanut Butter

Recipe by  

"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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  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!!!
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Reviews More Reviews

Feb 03, 2005

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 it. I also left the cookies in the oven for about 2 to 3 minutes more because anything less than that was not solid enough and broke transferring to cooling rack. Other than that, this is a fabulous recipe for when I get a sweet tooth! Thank you!

Oct 30, 2003

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 and they held up very well. Good drop cookie, but comes out rather flat. Recommend you spay the cookiesheet and let the cookies stand a few minutes after baking or they smoosh up and crumble. Don't think I will try these again, or if I do I'll add more peanut butter and modify the recipe for a thicker dough.


4 Ratings

Jan 16, 2004

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

Oct 31, 2003

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's kisses. I also added 1 tbsp more cocoa. The end result was delicious, slightly chewy and crispy along the edges. They do thin out a bit, but I like to make bigger cookies, so the "thinning" did not really affect my batch. Hope this helps!


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  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 108 mg
  • 4%

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

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