Double Peanut Butter-Chocolate Chewies

Rating: 4.7 stars
23 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips. Source: EatingWell Magazine, November/December 2009

Heidi Farnworth
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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

Serving Size: 1 cookie
Per Serving:
117 calories; 6.1 g total fat; 1.2 g saturated fat; 10 mg cholesterol; 95 mg sodium. 33 mg potassium; 12.7 g carbohydrates; 0.9 g fiber; 9 g sugar; 2.6 g protein; 16 IU vitamin a iu; 10 mcg folate; 8 mg calcium; 8 mg magnesium; 8 g added sugar;
Exchanges:

1 other carbohydrate, 1 fat

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
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
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
EatingWell User
Rating: 4 stars
03/10/2013
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. Read More
EatingWell User
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
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EatingWell User
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
EatingWell User
Rating: 5 stars
10/30/2011
I made 2 dozen cookies - next time I am going to try to make the cookies much smaller. Mine were large. And they sort of melted at the edges; they don't look as thick as the ones in the picture. It might have been because I put too much peanut butter. but it's a wonderful recipe. I wonder how coconut shavings added in might be. Or diced walnuts. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I just made these this morning and they are wonderful. I ended up with 6 dozen nice small cookies. I also substituted walnut oil for the canola since we don't keep canola in the house. They are plain looking so I may drizzle some white chocolate over them. Otherwise they are a keeper. Read More
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LeeBakes
Rating: 5 stars
10/30/2011
Made these but had to substitute with gluten free flour. I love dark chocolate so substituted 1 tbsp black cocoa. They came out perfect and very good. Read More
LeeBakes
Rating: 5 stars
10/30/2011
Made these gluten free and substituted 1 tbs black cocoa. Turned out very good Read More
EatingWell User
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
EatingWell User
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
EatingWell User
Rating: 5 stars
10/30/2011
I love this cookie! Chocolate and peanut butter are my favorite Read More
EatingWell User
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
EatingWell User
Rating: 5 stars
10/30/2011
I've tried this recipe twice in the last couple of days. Like others I had an issue with them being flatter than the picture. I used cake flour on the second try and that seemed to help with the "fluffy" factor. But my biggest problem is getting them off the cookie sheet. Is anyone else having this issue? They taste great but by the time I get them off the ungreased sheet or out of the ungreased mini-muffins (which I tried this morning) my cookies are not so pretty. Any suggestions? I'm also cooking at a higher altitude (Denver 5280 ft.). I did have some success the second time with scooping the batter into a ziplock cutting off the corner and squeezing the cookies out instead of trying to do it with a spoon. Thanks all! I want these cookies to work! Read More
EatingWell User
Rating: 5 stars
10/30/2011
I baked these cookies to send to my grandchildren and of course we had to taste test them. FABULOUS! I had no trouble getting them off the cookie sheet as I use a silk pat. Take it from a 73 year old Grammie it is the only way to bake cookies and have sucess after sucess! Read More
EatingWell User
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
EatingWell User
Rating: 5 stars
10/30/2011
I used parchment paper let them set a few minutes I had no problem getting them off they look wonderful and taste fabulous. I was wondering if anyone else had theres turn out really moist and stick together after they cooled? I was wondering if I undercooked them slightly? Read More
EatingWell User
Rating: 5 stars
10/30/2011
We absolutely love these cookies--they'll be a family standard now. I baked mine on nonstick airbake sheets for 8 minutes and they came out perfectly slid right off with a spatula. Usually airbake sheets take longer than listed amounts of time but 8 minutes worked for me and they were fully baked but still quite chewy/soft. If you can manage not to eat them all they stay really well in an airtight container for a while--I think it's all the fat from the peanut butter. (We probably had ours for a week or so.) I got 4 dozen good-sized cookies out of this recipe. I do find that these cookies stick together--if it bothers you I'm sure a little waxed paper between layers would help when storing them. (Personally it wasn't enough to bother me.) I followed the recipe exactly except didn't have turbinado sugar. I just used granulated and the dough is so wet that I couldn't see the sugar after they baked so I didn't get the "cracked" effect. Might try it without the sugar on top next time since it didn't seem to make much difference. Only other thing I'd change is that I definitely wanted more chips--maybe I'll try 1/3 c. chocolate chips. Oh I might possibly try substituting some of the flour for oatmeal or whole wheat flour. Read More
fruit.bat@live.com
Rating: 5 stars
10/30/2011
Wow these came out incredible! They're so so soft and tasty. I left out the oil and it didn't seem to make a difference. I also substituted 1/3 cup of the flour for whole wheat flour and you can't tell at all. I folded in some peanut butter at the end too and that was a great touch! I didn't flatten mine either and they came out incredibly soft and fluffy. I'll definitely make these again maybe in a mini muffin tin next time. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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 Read More
EatingWell User
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
EatingWell User
Rating: 5 stars
10/29/2011
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. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
sarawright26@gmail.com
Rating: 5 stars
10/29/2011
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! Read More
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