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

Heidi Farnworth
Source: EatingWell Magazine, November/December 2009

Gallery

Recipe Summary

total:
45 mins
Servings:
36
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

117 calories; protein 2.6g 5% DV; carbohydrates 12.7g 4% DV; dietary fiber 0.9g 4% DV; sugars 8.6g; fat 6.1g 9% DV; saturated fat 1.2g 6% DV; cholesterol 10.4mg 4% DV; vitamin a iu 15.7IU; vitamin cmg; folate 9.7mcg 2% DV; calcium 8.3mg 1% DV; iron 0.4mg 3% DV; magnesium 8.3mg 3% DV; potassium 32.7mg 1% DV; sodium 95.3mg 4% DV; thiaminmg 3% DV; added sugar 8g.

Reviews (23)

Read More Reviews
23 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/30/2011
Tasty but turned out flatter than in the recipe. Could Eating Well test for and include high altitude instructions? These turned out better for me as a small cupcake. I baked about 1.5 Tbl of batter in a mini-cupcake pan at 370 degrees and they came out better I think than as a cookie. At least at my altitude (5500 feet). Read More
Rating: 5 stars
10/30/2011
These are great! Very soft and chewy. I used Agave syrup instead of the white sugar and cut out the canola oil ( I figured they had enough fat in them with the peanut butter). I didn't have any peanut butter chips on hand so I doubled amount of regular chocolate chips and folded in a big tablespoon of peanut butter at the very end so that there would be some visible peanut butter in the baked cookies. I'll definitely save this recipe! Read More
Rating: 5 stars
10/30/2011
Wonderful!! I love the little bit of extra crunch from the Turbinado sugar too. Great for gifting on a cookie tray! Read More
Advertisement
Rating: 5 stars
10/30/2011
Made these gluten free and substituted 1 tbs black cocoa. Turned out very good Read More
Rating: 5 stars
01/10/2015
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 Read More
Rating: 1 stars
12/23/2011
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. Read More
Advertisement
Rating: 5 stars
10/30/2011
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. Read More
Rating: 4 stars
11/17/2012
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! Read More
Rating: 5 stars
10/30/2011
This recipe made 2 1/2 dozen delicious cake-like cookies. I'm going to try doubling the oatmeal to 1/2 cup. If the dough still looks too soft I'll add 1/4 cup more flour to the mix before forming the cookies. I think a smaller cookie will hold up better. Mine were very soft. Read More