Double Peanut Butter-Chocolate Chewies

By melanieroe

Active time: 1 hour
Total: 1 1/2 hours

Per serving: 117 calories; 6 g fat (2 g sat, 3 g mono); 19 mg cholesterol; 13 g carbohydrate; 3 g protein; 1 g fiber; 112 mg sodium; 86 mg potassium.

Ingredients

• 1 cup natural chunky peanut butter
• 1/4 cup canola oil
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 3 tablespoons low-fat plain yogurt
• 1 tablespoon vanilla extract
• 3/4 cup flour
• 1/4 cup rolled oats
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup semisweet chocolate chips
• 1/4 cup trans-fat-free peanut butter chips, such as Sunspire brand
• 1/4 cup turbinado sugar

Details

Servings 3
Adapted from eatingwell.com

Preparation

Step 1

1. Preheat oven to 350°F.
2. Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.
3. Whisk flour, oats, cocoa powder, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (The dough will be sticky.) Stir in chocolate chips and peanut butter chips.
4. Using a small cookie scoop or a level tablespoon of dough, place cookies 2 inches apart on ungreased cookie sheets.
5. Place turbinado sugar in a small bowl. Dip the bottom of a glass in water and then in the sugar. Use the sugared glass to flatten each cookie slightly, leaving a thin layer of sugar on top of each cookie.
6. Bake the cookies, in batches, until just set and the tops look cracked, but the cookies are still soft, 8 to10 minutes. (Do not overbake or they will be dry.)
7. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool.