These yummy, decadent chewies are not typical Practical Baker offerings, since they require a bit of effort and a lot of ingredients. But the results, I think you’ll believe, are worth it. They’re soft and chewy, and we doubled down on the peanut taste, using both crunchy peanut butter and peanut butter chips. The only caution when preparing them is that you must not bake them too long! You have to remove them from the oven while they’re still soft, so you need to watch them carefully.
1 cup of chunky peanut butter
¼ cup canola oil
½ cup packed, dark brown sugar
½ cup granulated sugar
2 large eggs
3 tablespoons plain yogurt
1 tablespoon vanilla extract
¾ cut all purpose flour
1/3 cup unsweetened cocoa powder
¼ cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
(You may wish to add a tablespoon of espresso coffee grounds to this dry mixture)
¼ cup semisweet chocolate chips
¼ cup peanut butter chips
¼ cup turbinado sugar
Preheat oven to 350 degrees
Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until sugars are blended. Beat in eggs, yogurt and vanilla.
Whisk flour, cocoa, oats, 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. Stir in chocolate and peanut butter chips.
Using a small cookie scoop or slightly rounded tablespoons of dough, place the cookies 2 inches apart on ungreased cookie sheets.
Dip the bottom of a glass in water, and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.
Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. Again, the caution: DO NOT OVERCOOK!
Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.