Chocolate Peanut Butter Cookies |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 48 |
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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! Ingredients:
1 cup chunky peanut butter |
1/4 cup canola oil |
3/4 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1 tablespoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup miniature chocolate chips |
Directions:
1. In a large bowl, beat the peanut butter, oil and sugars until blended. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to peanut butter mixture just until blended (dough will be sticky). Stir in chocolate chips.
2. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass.
3. Bake at 350° for 8-10 minutes or until set and tops are cracked. Cool for 2 minutes before removing to wire racks. Yield: 4 dozen.
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