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Chocolate Fudge Peanut Butter Cookies Recipe

Chocolate Fudge Peanut Butter Cookies Recipe

Kids will love making these easy cookies with mom, dad or the grandparents. They're dense and rich and absolutely perfect for dunking! —Elaine Stephens, Carmel, Indiana
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD:42 servings


  • 2 cans (16 ounces each) chocolate fudge frosting, divided
  • 1 large egg
  • 1 cup chunky peanut butter
  • 1-1/2 cups all-purpose flour
  • Granulated sugar


  • 1. Preheat oven to 375°. Reserve one can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened.
  • 2. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar.
  • 3. Bake 8-11 minutes or until set. Remove from pans to wire racks to cool completely. Spread with reserved frosting. Yield: 3-1/2 dozen.

Nutritional Facts

1 cookie equals 143 calories, 7 g fat (1 g saturated fat), 5 mg cholesterol, 79 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Chocolate Fudge Peanut Butter Cookies

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Reviewed Mar. 28, 2016

"Very good, dense and super rich. You really can't eat more than one or two at a time."

Reviewed Dec. 29, 2014

"Chocolate and peanut butter are one of the all time great combinations so there is really no way these cookies could go wrong. I did only use 1 can of the frosting though and it was plenty. This is a great one to make with your kids."

Reviewed Dec. 28, 2014

"@mamu8535....just place a bit of sugar in a shallow dish. The sugar is only used for dipping the fork in and smashing the cookies (like a regular peanut cookie recipe). It does not go in the recipe itself. Start with just a bit (maybe 2 TBLS.) and add more as needed. Hope this helps. Also, I want to add that this cookie is good and so simple to make."

Reviewed Dec. 26, 2014

"This recipe calls for sugar but doesn't say how much. Please let me know how much sugar to use. Thank you ."

Reviewed Apr. 5, 2013

"I love the recipe BUT the label for diabetic friendly should be removed. Any recipe calling for 2 cans of ready made frosting that adds flour and sugar to the mix cannot be considered diabetic. But it is a very good recipe and definitely a keeper!"

Reviewed Nov. 4, 2009

"I cannot say enough good things about these wonderful cookies. I turn to these cookies every time I get a chocolate craving and they alwasy satisfy. I carry a copy of the recipe whenever I take them anywhere because somebody alwas asks for it. I use 1 can of frosting in the dough and not quite 1 can to frost them. Thanks for a great recipe."

Reviewed Feb. 26, 2009

"This sounds really easy and very good for grandkids and grandpas who loves chocolate! I will definately try them. Thanks"

Reviewed Oct. 9, 2008

"I made these cookies but I baked them at 350 degrees for 8 minutes on my insulated cookie sheets. They turned out perfect and soft. I took them to work and I was told this was a "keeper" recipe."

Reviewed Oct. 9, 2008

"These cookies were easy to make and delicious! Would definitely make again. Will become a welcome addition to my cookie repetoire!!"

Reviewed Sep. 16, 2008

"these cookies were not all that great. they are very dry. to me they aren't a winning recipe."

Reviewed Sep. 5, 2008

"Just wondering, how did you split the one can of frosting?  All in the cookies with no frosting on top, or what?  2 cans of frosting does sound awfully sweet to me.  Please let me know.  Thanks."

Reviewed Aug. 24, 2008

"these are quick to make - just 4 ingredients. I only used 1 can of frosting and it was plenty."

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