Super Dooper Peanut Butter Recipe - Allrecipes.com

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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 - 4 dozen Change Servings
ADVERTISEMENT

Directions

  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!!!
Kitchen-Friendly View
ADVERTISEMENT

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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Three Ingredient Peanut Butter Cookies

See how to make super-easy, 5-star peanut butter cookies.

Flourless Peanut Butter Cookies

See how to make yummy gluten-free peanut butter cookies.

Fudgy Peanut Butter Buttons

See how to turn cocoa mix into fudgy, no-bake peanut butter cookies.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States