Double Peanut Butter-Chocolate Chewies Recipe

Name: Double Peanut Butter-Chocolate Chewies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup(s) chunky natural peanut butter; 1/4 cup(s) canola oil; 1/2 cup(s) packed dark brown sugar; 1/2 cup(s) granulated sugar; 2 large eggs; 3 tablespoon(s) low-fat plain yogurt; 1 tablespoon(s) vanilla extract; 3/4 cup(s) all-purpose flour; 1/3 cup(s) unsweetened cocoa powder; 1/4 cup(s) rolled oats; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/4 cup(s) semisweet chocolate chips; 1/4 cup(s) trans-fat-free peanut butter chips, such as Sunspire; 1/4 cup(s) turbinado sugar (see Tips & Techniques)

Servings: persons

1 cup(s) chunky natural peanut butter
1/4 cup(s) canola oil
1/2 cup(s) packed dark brown sugar
1/2 cup(s) granulated sugar
2 large eggs
3 tablespoon(s) low-fat plain yogurt
1 tablespoon(s) vanilla extract
3/4 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1/4 cup(s) rolled oats
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/4 cup(s) semisweet chocolate chips
1/4 cup(s) trans-fat-free peanut butter chips, such as Sunspire
1/4 cup(s) turbinado sugar (see Tips & Techniques)

1
Preheat oven to 350u00b0F.
2
Beat peanut butter, oil, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt, and vanilla until combined.
3
Whisk flour, cocoa, oats, baking soda, and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.
4
Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.
5
Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.
6
Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

693

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.

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 15 ingredients. The key ingredients include: 1 cup(s) chunky natural peanut butter, 1/4 cup(s) canola oil, 1/2 cup(s) packed dark brown sugar, 1/2 cup(s) granulated sugar, and more.

Yes, Double Peanut Butter-Chocolate Chewies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double Peanut Butter-Chocolate Chewies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions