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

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4.5 14 16
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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!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:48 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 48 servings


  • 1 cup chunky peanut butter
  • 1/4 cup canola oil
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large 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

1 cookie: 86 calories, 5g fat (1g saturated fat), 8mg cholesterol, 81mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  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

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IseNanao User ID: 2548282 255126
Reviewed Oct. 7, 2016

"Great taste. Easy recipe"

shannondobos User ID: 5115022 247514
Reviewed Apr. 26, 2016

"These cookies taste absolutely delicious! My kids absolutely loved them. My only complaint is that they're a bit crumbly. They definitely have no chewy factor. Maybe this is because I used all natural peanut butter? Regardless, they taste great, even if the texture isn't really my thing."

homemadewithlove User ID: 4311884 242416
Reviewed Jan. 24, 2016

"The chunky peanut butter is the best! The little peanuts and big peanut butter flavor really shine through in this cookie. GREAT recipe!"

tangomango User ID: 5621414 96549
Reviewed Sep. 25, 2013


ConnieK User ID: 282614 129552
Reviewed Feb. 17, 2013

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

Joscy User ID: 2694585 154626
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!!"

gladys090577 User ID: 4918427 129550
Reviewed Nov. 27, 2012

"Very good recipe... excellent."

Kfilibmd User ID: 6900249 206890
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;)"

faye_100 User ID: 800026 150163
Reviewed Apr. 15, 2011

"it has a mild peanut butter taste which for me is great! an low carb, although you would never know . I have made these a few times an my hubby really likes them thanks for sharing"

Katiemomof3 User ID: 5634451 66140
Reviewed Nov. 26, 2010

"Very easy to make and were delish!"

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