Best Lovable Chocolate Peanut Butter Cookies Recipes

LOVABLE CHOCOLATE-PEANUT BUTTER COOKIES

Lovable Chocolate-Peanut Butter Cookies image

Make a chocolate candy-topped peanut butter cookie classic easier when you use a Betty Crocker® cookie mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 36

Number Of Ingredients 6

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Sugar
36 Hershey's® Kisses® Brand milk chocolate or Hugs® white and milk chocolate, unwrapped

Steps:

Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER COOKIES

Chocolate Peanut Butter Cookies image

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!

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 11

Ingredients

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

Steps:

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., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.