Peanut Butter Fudge Cookies
Peanut Butter Fudge Cookies recipe
Yield
36 servingsPrep
10 minCook
14 minReady
25 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peanut butter
chunky |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 21.5 | ounces |
brownie mix
fudge |
|
| ½ | cup |
water
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 1 | cup |
peanuts
unsalted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peanut butter
chunky |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 621.4 | ml/g |
brownie mix
fudge |
|
| 118 | ml |
water
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 237 | ml |
peanuts
unsalted, chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, beat peanut butter, oil and eggs.
Add brownie mix and water; stir until moistened.
Stir in chips.
Drop tablespoonfuls of dough onto an ungreased baking sheet.
Place ½ teaspoon peanuts on each cookie.
Bake 12 to 14 minutes or until fingertip leaves a slight indentation when center of cookie is touched.
Makes about 3 dozen cookies.
