Chocolate Peanut Butter Cookies
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
|
PREP |
15 min. |
COOK
|
10 min.
|
TOTAL
|
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.