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.
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.
22 Reviews for Double Peanut Butter-Chocolate Chewies
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!
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.
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!
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.