Chocolate Peanut Butter Cookies

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

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.

Yield: 3 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 32%
  • Fat: 4.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 2.3g
  • Carbohydrate: 20.5g
  • Fiber: 0.6g
  • Cholesterol: 6mg
  • Iron: 0.8mg
  • Sodium: 106mg
  • Calcium: 16mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
  3. 3. 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.
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