Back to Chewy Chocolate Peanut Butter Cookies

Print Options


Card Sizes

Chewy Chocolate Peanut Butter Cookies Recipe

Chewy Chocolate Peanut Butter Cookies Recipe

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. YIELD:48 servings


  • 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


  • 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.

Nutritional Facts

1 each: 86 calories, 5g fat (1g saturated fat), 9mg cholesterol, 81mg sodium, 10g carbohydrate (0g sugars, 1g fiber), 2g protein Diabetic Exchanges:1 starch, 1/2 fat

Reviews for Chewy Chocolate Peanut Butter Cookies

Sort By :
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."

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!"

Reviewed Sep. 25, 2013


Reviewed Feb. 17, 2013

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

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!!"

Reviewed Nov. 27, 2012

"Very good recipe... excellent."

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;)"

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"

Reviewed Nov. 26, 2010

"Very easy to make and were delish!"

Reviewed Sep. 14, 2010

"These turned out great! I gave them 4 stars instead of 5 because they don't hold together as well as other, more fatty :) cookies, but no big deal. Great taste without being so full of fat and calories."

Reviewed Jul. 4, 2010


Try using Smart Balance. Although their brand of peanut butter is all natural, it has the same texture and taste (though better in my opinion) of regular peanut butter. I found that their chunky peanut butter worked well in this recipe. I might try using soynut butter or almond butter next time, too."

Reviewed Jan. 8, 2009

"How do I know which type of peanut butter to use for recipes? Do I use natural just peanuts or the type with added sugars etc. in them?"

Reviewed Dec. 21, 2008

"These are very good!!!"

Loading Image