Choco-Peanut Butter Cookies Recipe

Name: Choco-Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. firmly packed brown sugar; 3/4 c. (1 1/2 sticks) margarine; 1/4 c. egg substitute or 1 egg; 3 c. oats (quick or old fashioned); 1/2 tsp. soda; 4 tsp. shortening; 1 c. creamy or chunky peanut butter; 1/3 c. water; 1 tsp. vanilla; 1 1/2 c. all-purpose flour; 1 1/2 c. semi-sweet chocolate chips; 1/3 c. chopped peanuts

Servings: persons

1 1/2 c. firmly packed brown sugar
3/4 c. (1 1/2 sticks) margarine
1/4 c. egg substitute or 1 egg
3 c. oats (quick or old fashioned)
1/2 tsp. soda
4 tsp. shortening
1 c. creamy or chunky peanut butter
1/3 c. water
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 1/2 c. semi-sweet chocolate chips
1/3 c. chopped peanuts

1
Heat oven to 350u00b0.
2
Beat brown sugar, peanut butter and margarine until fluffy.
3
Blend in water, egg (or substitute) and vanilla.
4
Add combined oats, flour and baking soda; mix well. Cover and chill 1 hour.
5
Shape into 1-inch balls.
6
Place on ungreased cookie sheet.
7
Using bottom of glass dipped in sugar, press into 1/4-inch thick circles.
8
Bake 8 to 10 minutes or until edges are golden brown.
9
Remove to wire rack; cool completely. Melt chocolate pieces as package directs.
10
Stir in shortening, mixing until smooth.
11
Top each cookie with 1/2 teaspoon melted chocolate; sprinkle with chopped peanuts.
12
Chill until set.
13
Store, tightly covered.

2352

kcal

Calories

Fat

345

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1 1/2 c. firmly packed brown sugar, 3/4 c. (1 1/2 sticks) margarine, 1/4 c. egg substitute or 1 egg, 3 c. oats (quick or old fashioned), and more.

Yes, Choco-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-Peanut Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions