Double Peanut Butter-Chocolate Chewies

  • Active Time 1h
  • Total Time 1h 30m

3 dozen cookies

These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips.

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 Tip)

directions

Preheat oven to 350 degrees F.

Beat the 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 the eggs, yogurt and vanilla until combined.

Whisk the 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 the 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.

Tip: &lt;br&gt;Ingredient Note: Turbinado sugar is steam-cleaned raw cane sugar. It&amp;#8217;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. <br><br>Make Ahead: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11346

nutrition information per serving

115 calories; 6g total fat; 1g total saturated fat; 12mg cholesterol; 102mg sodium; 13g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.