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Double Peanut Butter-Chocolate Chewies

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
  3 dozen cookies
These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips.

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.
RECIPE INGREDIENTS
1 cup  chunky natural peanut butter
1/4 cup  canola oil
1/2 cup  packed dark brown sugar
1/2 cup  granulated sugar
2   large eggs
3 tablespoons  low-fat plain yogurt
1 tablespoon   vanilla extract
3/4 cup  all-purpose flour
1/3 cup  unsweetened cocoa powder
1/4 cup  rolled oats
1 teaspoon  baking soda
1/2 teaspoon  salt
1/4 cup  semisweet chocolate chips
1/4 cup  trans-fat-free peanut butter chips, such as Sunspire
1/4 cup  turbinado sugar (see Note)

Ingredient Note: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Double Peanut Butter-Chocolate Chewies Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°F.


Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.


Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky). Stir in chocolate and peanut butter chips.


Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.


Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.


Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry). Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Chocolate Cookies
Nutrition Facts per Serving
Yield:   3 dozen cookies
Calories: 115
Fat. Total: 6g
Protein: 3g
Carbohydrates, Total: 13g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 12mg
Sodium: 102mg
% Cal. from Fat: 47%
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