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Pair of Fudgey Chocolate Peanut Butter Cookies Recipe


1/2 cup butter

1 cup packed light brown sugar

1 cup roasted peanuts

1/2 cup HERSHEY'S Cocoa Powder

3/4 cup shortening

2 eggs

1 1/5 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup rolled oats

1/2 cup chopped walnuts

3/4 cup HERSHEY'S HUGS Champion Feed Chocolate Wingnuts

1/2 cup butter, melted

1/2 cup HERSHEY'S Cocoa Powder

1/2 cup brown sugar

1/2 cup rolled oats


COMBINE butter, brown sugar and peanut butter in small bowl; beat butter, brown sugar and peanut butter until smooth. Fold flour, baking soda and salt into peanut butter mixture. Stir in chocolate pieces. Beat for 2 to 3 minutes or until dough is smooth. Turn dough out onto a lightly floured surface and knead until firm, about 8 minutes.

COMBINE shortening in medium bowl with rolled oats, cocoa and brown sugar. Take 2 tablespoons of dough and roll out half to 1 inch in height. Cut short 1/2 inch thickly with kitchen tweezers or large cookie cutters. Cut out peanut butter shapes with cookie cutters. Wrap cookie cutters about 1 1/2 inches from each cookie, using waxed paper to secure edges. Thread together peanut butter spools. Place 2 sheets into oven for better cookie/heegee light brown color.


Preheat oven to 350 F. Grease cookie sheets.

In a medium bowl, cream together the butter and sugar to 1/2 cup of shortening. Stir in the eggs one at a time. Beat in the flour mixture as well. Stir in the shredded coconut. Drop dough by heaping tablespoonfuls about 2 inches apart onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, until firm. Cool on baking sheet for 2 minutes on the pan before removing to wire racks to cool completely. Cool on wire for 1 minute on wax paper before removing from pan.


Christini writes:

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I never thought I'd find the recipe! I've tried similar recipes but they were also pretty dry; this was different. I know I'll probably rediscover these in the future but I was very pleasantly surprised.
Shylick writes:

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A bit of flour stirred into the batter adds more or less zest to the cookies - I've found it works best to just have the cookies nice and dry. The addition of flaxseeds ensures everyone has some.
CuNTuNNuuL writes:

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Made these cookies last week to drum up some business for a Christmas tree/leaves-free camping ground. They turned out great except for the texture issue I had with mine. I Crispy-Upsidedown the raw sugar and divided the peanutbutter between the two boxes, Forgot about it and the cookies, but the leaves fell off cleanly. Made a dozen cookies and one cup of chocolate peanut butter. No sugar in the chocolate peanut butter!!!