Double Peanut Butter Chocolate Chewies

Serving 36 people

45 min


  • baking soda 1 teaspoon baking soda
  • canola oil 1/4 cup canola oil
  • dark brown sugar 1/2 cup packed dark brown sugar
  • eggs 2 eggs
  • flour 3/4 cup all-purpose flour
  • granulated sugar 1/2 cup granulated sugar
  • nonfat greek yogurt 3 tablespoons nonfat plain Greek yogurt
  • peanut butter 1 cup chunky natural peanut butter
  • peanut butter chips 1/4 cup peanut butter chips
  • rolled oats 1/4 cup rolled oats (I used quick oats)
  • salt 1/2 teaspoon salt
  • semi sweet chocolate chips 1/4 cup semi-sweet chocolate chips
  • turbinado sugar 1/4 cup turbinado sugar
  • unsweetened cocoa powder 1/3 cup unsweetened cocoa powder
  • vanilla extract 1 tablespoon vanilla extract
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How to make it

  1. 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.
  2. 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.