SOFT AND FUDGY PEANUT BUTTER COOKIES
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. :)
Provided by Marg CaymanDesigns
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
- Mix in the eggs and vanilla.
- Combine the flour, cocoa, baking soda and salt in a small bowl.
- 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.).
- Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
- Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
- Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.
Nutrition Facts : Calories 111.3, Fat 4.2, SaturatedFat 0.9, Cholesterol 10.6, Sodium 96.4, Carbohydrate 16.1, Fiber 0.9, Sugar 9, Protein 3.2
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