Choco Chunk Peanut Butter Cookies Recipe

Name: Choco Chunk Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large whole eggs, beaten; 2 cups Splenda granular, sugar substitute; ½ cup butter, melted (to a VERY soft state, but not liquid); 1 cup simply jif peanut butter; 1 teaspoon real vanilla or 1 ½ teaspoons imitation vanilla; 1 ½ teaspoons cinnamon; 1 teaspoon baking soda; 3 cups old fashioned oats (not the instant or quick kind); 8 ounces hershey's sugar-free chocolate (baking chunks); ⅔ cup unsweetened applesauce (this would be the same as 2 of the individual serving Mott's applesauce cups)

Servings: persons

1
Preheat oven to 350F
2
Using a mixing bowl whisk together, the eggs, Splenda and melted butter.
3
Blend in the peanut butter until smooth.
4
Add vanilla, cinnamon and baking soda.
5
Fold in the rolled oats and baking chunks until well coated.
6
Mix in the applesauce, until well incorporated.
7
Set aside and allow dough to rest for 10 minutes.
8
Using a tablespoon (I used a restaurant-style rounded soup spoon), spoon dough onto a LIGHTLY greased cookie sheet (I used Reynold's Release Foil, instead of greasing - or you could use a Teflon coated cookie sheet) creating mounded cookies.
9
Flatten slightly as they don't spread much during baking.
10
Bake for 12 to 16 minutes, depending on your oven, until golden on the sides.
11
Let rest on baking sheet for 5 minutes and then remove to cooling racks until completely cooled.
12
You want to completely cool these as they are very delicate while hot.
13
If you don't have any cooling racks, I recommend you flip these cookies over after half an hour so that they 'dry' completely on the underside before storing.

1616

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large whole eggs, beaten, 2 cups Splenda granular, sugar substitute, ½ cup butter, melted (to a VERY soft state, but not liquid), 1 cup simply jif peanut butter, and more.

Yes, Choco Chunk Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco Chunk Peanut Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions