Chocolate Peanut Butter Cookies

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!"
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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 48 servings

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Directions

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  1. In a large mixing bowl, combine peanut butter and oil. Add brown sugar and sugar; mix well. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt. Add to peanut butter mixture; mix until blended (dough will be sticky). Stir in chocolate chips.
  2. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 350 degrees F for 8-10 minutes or until set and tops are cracked. Cool for 2 minutes before removing to wire racks.

Footnotes

  • Nutritional Analysis: 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.

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Reviews

Read all reviews 39
  1. 46 Ratings

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Most helpful positive review

The recipe calls for the cookies to be pressed down prior to cooking... I did that with half and left the rest as balls. My husband preferred the 'unpressed' ones, as he thought they were gooie...

Most helpful critical review

Sorry but we thought these cookies were weird.

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The recipe calls for the cookies to be pressed down prior to cooking... I did that with half and left the rest as balls. My husband preferred the 'unpressed' ones, as he thought they were gooie...

Amazing! I loved them, sweet, soft and flavorful! I recommend these.

The recipe is pretty straightforward. I love the combo of chocolate/peanut butter. They came out exactly as they were supposed to. One change I did make was to add a peanut butter M&M in the ...

very good recipe! I used all natural peanut butter and it worked just as well, and I added ground flax seed for extra fibre. I also substituted half the flour for whole wheat flour and they turn...

Easy and tasty cookie. I followed the recipe exactly and baked the cookies for 9 minutes and they turned out delicious. I didn't really like using canola oil, so next time I might substitute a...

I was worried about the oily batter at the end, but they indeed turning out wonderful.I used m-n-ms instead of choc chips and I added some cinnamon and nutmeg to the floor, and rolled them in a ...

These cookies are fantastic. I followed the recipe almost exactly, only I used regular creamy peanut butter instead of chunky (just as a preference). I was a little nervous before baking them be...

Very tasty. I substituted splenda for sugar to save some calories.

Followed directions to the T and my husband thought they were great.

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