Double Peanut Butter-Chocolate Chewies

From EatingWell: November/December 2009

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

READER'S COMMENT:

"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. "

Double Peanut Butter-Chocolate Chewies Recipe

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22 Reviews for Double Peanut Butter-Chocolate Chewies

11/17/2010

Anonymous

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.

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07/27/2010

sfire55

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.

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06/16/2010

Anonymous

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

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05/24/2010

fruit.bat

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.

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02/24/2010

Anonymous

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.

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