Eggless Chocolate Peanut Butter Cookies

This is my version of a recipe I found on The first time I made it, we decided it needed  little more chocolate, so the second time I added another 1/2 cup of cocoa. We didn’t like the way those came out. They were edible, but not as yummy as the first time. (Yeah, the ones we weren’t happy with.) You can’t really taste the chocolate much in these, but the cocoa cuts the peanut butter taste a little. So if you like peanut butter cookies, but want to try something different, these are great. You can also add nuts or chocolate chips to these. I usually double this recipe, but most people don’t want 100 cookies, so that’s up to you. Oh yeah… After you’ve mixed everything except the milk in Step 2, the dough will be a little thick. So if you’re using a mixer, add the milk a little at a time. Or have a towel handy. Trust me.

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1/8 cup brown sugar
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
3/4 cup peanut butter
1/2 cup milk

1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.

2. Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well-blended. Pour milk into dough and stir until fully combined.

3. Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in preheated oven until the edges are lightly browned, about 11-13 minutes. For a crunchier cookie, bake an additional minute or two.

Yield: Approx. 4 dozen cookies