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. brown sugar; 1 c. peanut butter (creamy or chunky); 3/4 c. margarine; 1/3 c. water; 1 egg; 1 tsp. vanilla; 3 c. uncooked oats; 1 1/2 c. all-purpose flour; 1/2 tsp. baking soda; 1 1/2 c. semi-sweet chocolate bits; 4 tsp. vegetable shortening; 1/3 c. chopped peanuts

Servings: persons

1 1/2 c. brown sugar
1 c. peanut butter (creamy or chunky)
3/4 c. margarine
1/3 c. water
1 egg
1 tsp. vanilla
3 c. uncooked oats
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1 1/2 c. semi-sweet chocolate bits
4 tsp. vegetable shortening
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 and vanilla.
4
Add combined oats, flour and baking soda.
5
Mix well.
6
Cover; chill 1 hour.
7
Shape in 1-inch balls.
8
Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4-inch thick circles.
9
Bake 8 to 10 minutes or until edges are golden brown. Cool completely.
10
Melt chocolate bits as package directs.
11
Stir in vegetable shortening, mixing until smooth.
12
Top each cookie with 1/2 teaspoon melted chocolate.
13
Sprinkle with chopped peanuts. Chill until set.

2367

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. brown sugar, 1 c. peanut butter (creamy or chunky), 3/4 c. margarine, 1/3 c. water, 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