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Double Peanut Butter-Chocolate Chewies
23 Reviews
From: EatingWell Magazine November/December 2009
These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips.
- By: Heidi Farnworth EatingWell Recipe Contributor
Ingredients 36 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
- 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)
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.
- 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.
- Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
- Serving size: 1 cookie
- Per serving: 117 calories; 6 g fat(1 g sat); 1 g fiber; 13 g carbohydrates; 3 g protein; 10 mcg folate; 10 mg cholesterol; 9 g sugars; 8 g added sugars; 16 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 95 mg sodium; 33 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate, 1 fat
Reviews 23
January 10, 2015
By: EatingWell User
fine tuning tips, better than classic choc. chip!
Here are some tips to make them come out perfectly, based on some of the other comments.
- I used a new jar of natural chunky peanut butter and instead of stirring in the oil on top, just spooned out the peanut better from below. A bit less oil may have made for a thicker batter.
- I weigh my flour. I used 4 ounces to equal 3/4 of a cup. I used to hand spoon my flour and if I do that 3/4 of a cup would only be 3 ounces! Again, this remedies the thin batter problem.
- for those of you with flat cookies, how old is your soda /baking powder? If it has been opened more than six months get a new box! Also if you are substituting baking powder for baking soda make sure to use THREE times as much i. e. 1 Tablespoon of baking powder for this recipe.
- Try baking on parchment paper rather than an ungreased pan, after cooling for full 2+ minutes on the tray the cookies are easily picked up with bare hands.
- I agree with those who skip the final glass and sugar step. This just doesn't seem like much value added for all the time and effort and the cookies that are not smooshed are light and puffy.
- Check your peanut butter for sodium content. The Adams brand that I love has almost twice as much per serving as other natural/organic peanut butters, so I left out the extra salt.
- If using a natural/organic cocoa rather than dutch processed try increasing the cocoa to 1/2 cup.
Hope you find this helpful, these are my go to cooki
March 09, 2013
By: EatingWell User
Yum
These cookies were great. Yes, the batter was a bit more runny than most cookie dough and yes, you end up with a flatter cookie, but they tasted great. I wanted jumbo cookies, so I dropped 2-3 tbsp of batter per cookie, sprinkled with raw cane sugar, and baked for 10 min. I got cookies that were crisp on the edges and chewy on the inside, just the way I like my cookies.
November 17, 2012
By: EatingWell User
Delicious Healthy Cookies!
I think that these cookies turned out really really yummy. I know some people complained about the cookies turning out flat, but I know how to fix that! If you want to add the sugar, in stead of using the glass to press down on the cookie, put the sugar in a bowl and roll the ball of cookie dough (a tablespoon size). If you are like me and don't like to roll your cookies in sugar, than simply use a spoon or a tablespoon measurer to scoop the dough onto the pan. Don't press down or flatten the cookies, make sure they are round. Doing this ensures that the cookies come out full and plump!
December 22, 2011
By: EatingWell User
What went wrong?
I don't understand what went wrong here at all. I used the 1/2 cup flour, which I didn't think seemed like enough, and followed all other ingredients measurements, oats included. My dough was like cake batter. Super runny. When these baked, they all ran together to make one giant cookie that I couldn't get up from the pan. Scraped it all up, and still soft, squished them into individual balls. They taste great, like brownies, but definitely not a cookie. Could really have used more flour, I think.
May 27, 2011
By: sarawright26
Best Chocolate Cookies
Nothing can beat these moist, soft chocolate cookies. I loved the crunch of the peanut butter- it added a lot of depth to the texture. I never have plain yogurt on hand, so I substituted fat-free plain Greek Yogurt, which actually has less sugar than the former. I also cut out the turbinado sugar because it is less work, and the cookies didn't need extra sweetness. I was glad to see that Eating Well noted which brand of peanut butter chips to purchase because I am highly against hydrogenated oils. Thanks Eating Well for this delicious recipe! It's a keeper!
March 02, 2011
By: EatingWell User
Great cookie recipe!
I really loved this recipe. I followed the directions exactly as stated (except I couldn't find any trans-fat free peanut butter chips at the local grocery store, they only had Reese's). I love a soft, chewy cookie and these turned out exactly as promised. The combo of peanut butter and chocolate was excellent. When I make them again, I might try to increase the peanut butter and possibly the oats as well (I love the texture the oats add), but the recipe is also great as is.
November 17, 2010
By: EatingWell User
umm, turbinado sugar isn't a rare ingredient. it's the natural, "raw" sugar. they sell it at the most mainstream of grocery stores, and i happen to have it in my cupboard.
July 27, 2010
By: EatingWell User
this recipe sounds wonderful, and delicious, but who in the world has turbinado sugar in their cupboard? when i see a recipe that i like or that sounds good, i certainly would like to have the ingredients on hand.maybe i'm just to old, or old fashioned, i'm just a plain jane i guess. anyways i'm going to try them with regular granulated sugar.
June 16, 2010
By: EatingWell User
Yummy yummy yummy!! These cookie were wonderful. I made them exactly as recipe instructed, which is very rare, and was very pleased with the outcome. I did make one change after the first batch, and that was not to press them with a glass covered in sugar. I liked them better without the sugary coating and just pressed them flat with wet fingers. We then made ice cream sandwiches with vanilla frozen yogurt and it was fantastic! Enjoy
