Chocolate Peanut Butter Cookies
Light & Tasty
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This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
SERVINGS: 48
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 cup chunky peanut butter
- 1/4 cup canola oil
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup miniature chocolate chips
Directions:
In a large mixing bowl, combine peanut butter and oil. Add brown sugar and sugar; mix well. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt. Add to peanut butter mixture; mix until blended (dough will be sticky). Stir in chocolate chips.
Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 350° for 8-10 minutes or until set and tops are cracked. Cool for 2 minutes before removing to wire racks. Yield: 4 dozen.