Recipe by morgainegeiser
These are so easy kids can make them, perfect with a glass of milk.
Top Review by Chef Buggsy Mate
I had a tub of chocolate fudge frosting in the pantry that I never used last Christmas. I figured the cookies would be sweet enough without the added frosting, so I opted to omit it. My daughter and I made the cookies together. We used all natural creamy peanut butter because my son had his tonsils out earlier in the week and could not have nuts in his cookies. To make up for the missing nuts, I topped some of the cookie dough on the baking sheet with chopped peanuts before flattening with the sugar dipped fork. After baking the first batch, my daughter and I both agreed that the extra frosting is a must, so we thinly spread the cookies with the 1/3 cup frosting we had removed from the tub prior to making the dough. The chopped peanuts added to them as well, so I do recommend using crunch peanut butter as the recipe calls for. Surprisingly, without the extra frosting and nuts, the cookies really did not have much flavor. I will be making these cookies again in the near future however; I will not make any alterations to the recipe when I do. [AUS/NZ Recipe Swap 63]
- 2 (16 ounce) cans chocolate fudge frosting
- 1 egg
- 1 cup chunky peanut butter
- 1 1⁄2 cups all-purpose flour
- granulated sugar
Directions See How It's Made
- Set aside 1 can plus 1/3 cup frosting. In a large bowl, combine egg, peanut butter and remaining frosting.
- Stir in flour until moist.
- Drop by rounded tablespoons 2 inches apart on greased baking sheets. Flatten cookies with a fork dipped in sugar.
- Bake at 375 degrees for 8 - 11 minutes or until set. Cool completely, spread with frosting.