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Double Peanut Butter-Chocolate Chewies

November/December 2009

Your rating: None Average: 4.4 (158 votes)

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

23 Reviews for Double Peanut Butter-Chocolate Chewies

01/10/2015
Anonymous
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" cookies from now on!!!

unbelievably rich flavor, light texture, quick and easy to put together
Comments
03/10/2013
Anonymous
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.

Comments
11/17/2012
Anonymous
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!

Comments
12/22/2011
Anonymous
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.

Comments (1)

17 comments

Anonymous wrote 2 years 26 weeks ago

the recipe calls for 3/4 c

the recipe calls for 3/4 c flour, not 1/2. Yes, it needed more flour than what you added.

05/27/2011
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!

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