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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!
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    about 4 dozen


  • 1 cup chunky peanut butter
  • 1/4 cup canola oil
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup miniature chocolate chips


  • Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips.
  • Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass.
  • Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts
1 cookie: 86 calories, 5g fat (1g saturated fat), 8mg cholesterol, 81mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein.
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Average Rating:
  • Kaye
    Dec 6, 2020

    They definitely crumbled so I fixed! I added more peanut butter... about a third of a cup and one egg and quarter cup of butter. Mixed them and they dropped perfectly ! Baked at 350 for ten minutes and they are perfect and quite yummy!

  • Donna
    Sep 22, 2020

    Dough was very dry! Baked and they did not form a round cookie, even after using a glass to flatten slightly. Very dry, would not recommend this recipe.

  • knollbrookcook
    Jun 13, 2020

    These cookies are a good combination of chocolate and peanut butter but the dough was a little oily. It was a bit hard to work with and hard to keep the chocolate chips incorporated in the cookie. You definitely have to flatten them quite a bit or they are thick cookies. Good flavour and I like that they use oil which is of course why they are oily!! They don’t taste oily when cooked, though. I will make these again and I will use less chocolate chips.

  • IseNanao
    Oct 7, 2016

    Great taste. Easy recipe

  • shannondobos
    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
    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
    Sep 25, 2013


  • JKvigne
    May 8, 2013

    No comment left

  • ConnieK
    Feb 17, 2013

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

  • Joscy
    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!!