Chewy Chocolate Peanut Butter Cookies Recipe
Chewy Chocolate Peanut Butter Cookies Recipe photo by Taste of Home

Chewy Chocolate Peanut Butter Cookies Recipe

Publisher Photo
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!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:48 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 48 servings

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

Nutritional Facts

One cookie equals 86 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 81 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large bowl, beat the peanut butter, oil and sugars until blended. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to peanut butter mixture just until blended (dough will be sticky). Stir in chocolate chips.
  2. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass.
  3. 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.
Originally published as Chocolate Peanut Butter Cookies in Light & Tasty February/March 2005, p9

Nutritional Facts

One cookie equals 86 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 81 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Chewy Chocolate Peanut Butter Cookies

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 25, 2013

Delicious!

MY REVIEW
Reviewed Feb. 17, 2013

Yummy!!! Would n ot believe these are lower in fat and calories. Going in my cookie keeper box.

MY REVIEW
Reviewed Dec. 8, 2012

Ahhhhh, finally, cookies I can make and enjoy myself. Noticed this recipe is **diabetic friendly** (well suited for this gal). Thank You for sharing,TOH!!

MY REVIEW
Reviewed Nov. 27, 2012

Very good recipe... excellent.

MY REVIEW
Reviewed Oct. 4, 2012

Just made these with my boys and they are wonderful. Crunchy on the outside & moist in the middle. I just can't bring myself to make a cookie recipe that call for 3/4 cups of butter. Another great thing about this recipe is that its easily made vegan. I substituted the eggs for two flax seed eggs, with great results. I heat my flax and water for 40 seconds or so in the microwave to get the consistency of eggs before adding to cookies. Worked like a charm;)

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