Chocochip Peanut Butter Cookies Made with Oil Not Marg
These Chocochip Peanut Butter Cookies Made with Oil—not margarine—are a game-changer for cookie lovers looking for a lighter twist on the classic treat. Packed with the nutty richness of creamy peanut butter and studded with melty semi-sweet chocolate chips, these cookies achieve the perfect balance of chewy and crisp textures. This easy-to-follow recipe uses vegetable oil for a soft and tender bite without the need for margarine or butter, making it an ideal option for those seeking pantry-friendly baking solutions. Ready in under 25 minutes, they’re quick to whip up and perfect for sharing (or not!). Serve them fresh out of the oven with your favorite glass of milk for the ultimate comforting dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil (or other neutral oil)
- 0.5 cups Creamy peanut butter
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and peanut butter. Mix until smooth and creamy.
Add the large egg and vanilla extract to the wet mixture, and whisk until fully incorporated.
Gradually fold in the dry ingredients with a spatula or wooden spoon until just combined. Be careful not to overmix.
Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them evenly spaced on the prepared baking sheet, leaving about 2 inches between each cookie.
Using the back of a fork, gently press down each dough ball to flatten slightly and create a crisscross pattern.
Bake in the preheated oven for 9–11 minutes, or until the edges are just beginning to turn golden. The centers will still look soft, which is okay.
Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your chocochip peanut butter cookies!
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 447.3 g | 163% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 277.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
