Recipe by Laura
"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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packed brown sugar
unsweetened cocoa powder
semisweet chocolate chips
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!
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.
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'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!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Dooper Peanut Butter
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 50
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