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Chewy Chocolate Peanut Butter Cookies

 Chewy 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!
48 ServingsPrep/Total Time: 25 min.


  • 1 cup chunky peanut butter
  • 1/4 cup canola oil
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon McCormick® Pure 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


  • 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.
  • 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.

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Chewy Chocolate Peanut Butter Cookies (continued)

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.