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. :)”

Ingredients Nutrition


  1. Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
  2. Mix in the eggs and vanilla.
  3. Combine the flour, cocoa, baking soda and salt in a small bowl.
  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. Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
  6. Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
  7. Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.

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