Taste of Home
Chocolate Peanut Butter Cookies
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
YIELD: about 4 dozen.
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!
Ingredients
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1 cup chunky peanut butter
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1/4 cup canola oil
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3/4 cup packed brown sugar
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1/2 cup sugar
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1 tablespoon vanilla extract
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2 large eggs
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1 cup all-purpose flour
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1/3 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup miniature chocolate chips
Directions
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1.
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.
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2.
Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass.
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3.
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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