I don't even know where to begin about these cookies. They have the peanut butter and chocolate combination, which we all know and love. But these Double Peanut Butter Chocolate Chewies are truly not any ordinary chocolate and peanut butter cookie. They are amazingly chewy, without being cakey. They have a delicious balance of peanut butter and chocolate. These cookies are made without any butter and have yogurt and oats to add some wholesome goodness (dare I suggest this makes them fit for breakfast?)
A couple tips: When flattening the cookies before baking, keep in mind they will spread. Just flatten them a little bit and you will be fine. Keep an eye on the bake time, because over baking the cookies will result in a less chewy cookie. I baked mine for 8 minutes and that was perfect with my oven...but definitely keep an eye on them.
Double Peanut Butter Chocolate Chewies
Yields 36 cookies
1 cup chunky natural peanut butter
1/4 cup canola oil
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
3 tablespoons nonfat plain Greek yogurt
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup rolled oats (I used quick oats)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/4 cup turbinado sugar
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk flour, cocoa, oats, baking soda and salt. Set aside.
- In a large bowl, beat peanut butter, oil, brown sugar and granulated sugar on medium speed until blended. Beat in eggs, yogurt and vanilla until combined.
- Gradually add flour mixture to the peanut butter mixture, stirring until blended. Stir in chocolate and peanut butter chips.
- On prepared cookie sheets, place rounded tablespoonfuls of dough 2 inches apart.
- Dip the bottom of a class in water, and then dip the class in turbinado sugar. Using the sugared glass, flatten the dough slightly, leaving a thin layer of sugar on top. Re-wet glass, as needed.
- Bake cookies for 8 to 10 minutes (be sure not to over bake!). Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.