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Chocolate Peanut Butter Cookies

Total Time

Prep: 20 min. Bake: 10 min./batch


about 4 dozen

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!
Chocolate Peanut Butter Cookies Recipe photo by Taste of Home
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  • 1 cup chunky peanut butter
  • 1/4 cup canola oil
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup miniature chocolate chips


  1. Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips.
  2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass.
  3. Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

Nutrition Facts

1 cookie: 86 calories, 5g fat (1g saturated fat), 8mg cholesterol, 81mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein.

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