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    You are in: Home / Recipes / Soft and Fudgy Peanut Butter Cookies Recipe
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    Soft and Fudgy Peanut Butter Cookies

    1/4 Photos of Soft and Fudgy Peanut Butter Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    Marg (CaymanDesigns)'s Note:

    These cookies weren't supposed to be! A Zaar chef, who shall remain nameless, ;) posted a recipe for a chocolate cookie with pb chips in it. But instead of listing butter as the first ingredient, she accidentally listed peanut butter. After I had mixed everything together, I knew something was wrong because I ended up with a bowl full of crumbs, not dough. To try and salvage the ingredients, I added the milk, left out the pb chips and formed them like traditional pb cookies. Thankfully, the resulting cookies were soft and tasty so I decided to share. :)

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    Units: US | Metric


    1. 1
      Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
    2. 2
      Mix in the eggs and vanilla.
    3. 3
      Combine the flour, cocoa, baking soda and salt in a small bowl.
    4. 4
      Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.).
    5. 5
      Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
    6. 6
      Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
    7. 7
      Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.

    Ratings & Reviews:

    • on December 29, 2007


      I made these cookies on 12/21/07,and I'm so embarrassed that I haven't rated this until now.The smell as they were coming out of the oven was great,and the taste of the warm cookie was very good.But I must say that as they cooled the cookie seemed to lose some of the "chewy" texture.Not sure if I will make these again,but thanks for posting."Keep Smiling"

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    • on September 18, 2007


      Loved the flavour - very fudgey yet the pb was still very noticeable. The texture was a little bit odd, though. Kinda chewy, kinda soft... Easy recipe - I had to use 1/2 cup of milk to make the dough.

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    • on August 15, 2007


      This will now be one of my favorite cookies! I love the fudgy moist texture and the subtle peanut butter taste! Thanks for the recipe! I did use more than 1/4 cup of milk- actually used buttermilk cause that's what I had-since I used organic PB and it was a lot thicker than normal PB.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Soft and Fudgy Peanut Butter Cookies

    Serving Size: 1 (28 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 109.1
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 1.0 g
    Cholesterol 11.9 mg
    Sodium 96.6 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 1.1 g
    Sugars 9.0 g
    Protein 3.2 g

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