Ingredients for Soft And Fudgy Peanut Butter Cookies
- 1 cup (2 sticks) peanut butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk
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How to Make Soft And Fudgy Peanut Butter Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) of peanut butter and ¾ cup granulated sugar until smooth and creamy.
- Beat in 2 large eggs and 1 teaspoon of vanilla extract until well combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ¼ cup milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Use a fork to flatten each cookie, creating the traditional criss-cross pattern.
- Bake for 8-10 minutes, or until edges are lightly golden brown. Do not overbake!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
4g
Carbs
5g
