Addictive Chocolate Peanut Butter Cookies Recipes
CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
ADDICTIVE CHOCOLATE PEANUT BUTTER COOKIES
These are so good. I added a some oatmeal, peanut butter, butterscotch chips, chopped nuts and extra flour to the recipe on the Reece's Peanut Butter Chips bag.
Provided by Kate the Magnificent
Categories Dessert
Time 26m
Yield 48-52 cookies, 48-52 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Sift together flour, cocoa, baking soda, and salt in a medium sized bowl.
- Beat butter and sugar in a large bowl with a mixer for about 3 minutes or until fluffy.
- Add eggs and vanilla; beat just until combined.
- Gradually add flour mixture and oats, beating well.
- Stir in last four ingredients.
- Drop by heaping rounded tablespoons onto ungreased cookie sheet, lined with parchment paper. They will be a little sticky.
- Bake a total of 11 minutes, placing the cookie sheet on the top third rack for half the time and rotating it halfway through cooking and putting it on the bottom third rack. Do not overcook, they will be a little soft and will flatten after cooling.
- Cool a few minutes and remove from cookie sheet to wire rack.
Nutrition Facts : Calories 154.6, Fat 8.7, SaturatedFat 4.4, Cholesterol 21.5, Sodium 109.4, Carbohydrate 17.4, Fiber 1.1, Sugar 11.5, Protein 2.8
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