This simple mix-and-drop chocolate peanut butter cookie dough comes together in minutes and may not even require a shopping trip, thanks to its pantry-friendly ingredients.
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla extract
2 large egg whites
1 large egg
12 ounces all-purpose flour (about 2 2/3 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semisweet chocolate minichips
How to Make It
Preheat oven to 350°.
Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in minichips. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets. Bake at 350° for 12 minutes or until golden. Cool on a wire rack.
Based on other reviews, I refrigerated the dough for about 10 minutes so the cookies wouldn't spread too much while baking. They looked good, but it didn't seem like they would ever cook. They were the recommended size, but I had to bake about 16 minutes to get them where they didn't look raw. Then they stuck to everything...the pan, the wire rack. The only thing I can think of is that our natural peanut butter was more liquidy than what CL used.
I have to say that I ran out of white flour while making these so I used 8 ozs of white flour and 4 ozs of whole wheat. Maybe the taste of the whole wheat flour masked some of the pb flavor because I thought the peanut butter flavor should have been more pronounced. Anyway they were pretty tasty and easy to make. I tried to pat them down a bit so they would be flatter and crispier but I think I liked the rough crispy edges of the more freeform ones. I will make them again using just white flour as I thought they were good.
I loved this cookie - easy to make and ready in a flash with pantry staples. I had all the ingredients on hand so I grabbed this recipe and headed to the kitchen. My dough turned out really well; though thick and I used a little more than 1/2 cup of peanut butter (reduced sodium, all natural Jiff). Using mini chips is a MUST in this recipe to be sure to get that nice hint of peanut with each gooey chocolate topped bite (plus mini chips are a lot easier to incorporate into this thick batter). Note: Don't use a handheld mixer for this recipe (breakout the stand mixer if you can) or the batter may strain / kill your motor (granted mine is old, but it's a 11 speed Food Network handheld that has been a champ till this recipe!) I got 2 doz from this recipe (though easily could have made the cookies smaller and gotten the full 3 doz) and had to cook ~3-5 minutes longer each batch. The end result is a nice pairing of a peanut butter cookie and chocolate - crisp outside and chewy within!
Very good for a light cookie!. I substituted applesauce for the oil and used 2/3 cup of sugar. Had to add about 1/4 cup more of flour. Still a soft dough, but using 2 teaspoons, was able to drop onto cookie sheet (with parchment paper). They are cake-like. Mine were not flat. I did cook them for 10 minutes and left on the sheets for a couple of minutes before removing. I would make these again.
Delicious, but a little too sweet. I would cut back on some of the sugar next time. It was a very sticky dough too and I had to chill it for over an hour to even be able to use a cookie scoop and for them to not run everywhere. However, they are delicious!