Chocolate Peanut Butter Cookies

By zorro623

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!

Ingredients

• 1 cup chunky peanut butter
• 1/4 cup canola oil
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup HERSHEY®’S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips

Preparation

Step 1

In a large bowl, beat the peanut butter, oil and sugars until blended. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to peanut butter mixture just until blended (dough will be sticky). Stir in chocolate chips.

Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass.

Bake at 350° for 8-10 minutes or until set and tops are cracked. Cool for 2 minutes before removing to wire racks. Yield: 4 dozen.