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Peanut Butter Chocolate Chip Cookies
Source: Enlitened Kosher Cooking by Nechama Cohen

Peanut Butter Chocolate Chip Cookies.

Prep Time: 55 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 0 servings
Amount Per Serving
Calories 2785.3
Total Carbs 84.0 g
Dietary Fiber 12.4 g
Sugars 49.4 g
Total Fat 274.9 g
Saturated Fat 35.5 g
Unsaturated Fat 81.9 g
Potassium 0.0 mg
Protein 29.1 g
Sodium 1605.8 mg
Dietary Exchanges
50 1/2 Fat , 1 Meat , 3 1/2 Other Carbs , 2 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Oil, natural blend
2 tbsp  margarine
1 each  egg whites
1 each  eggs
5 oz  Equal packets
0 1/4 cup  Flour, soy, defatted, stirred
0 1/4 cup  old fashioned rolled oats
0.125 cup  whole wheat flour
1 tsp  baking soda
1 tsp  vanilla extract
4 tbsp  mini semi sweet chocolate chips
3 tbsp  mini semi sweet chocolate chips
  1. Preheat the oven to 375 degrees F. Using a mixer on a medium setting, mix the peanut butter, margarine, sugar substitute and eggs until fluffy.
  2. Add the flours, baking soda and extract and combine well. Using a wooden spoon, mix in the chocolate chips by hand. Refrigerate for at least 30 minutes.
  3. Line a cookie sheet with baking paper. Using 2 moistened spoons, scoop up a heaping tablespoon of the mixture and slide it off with the other spoon onto the cookie sheet. Place cookies about 2 inches apart.
  4. Bake for about 10 minutes, or until the bottom of the cookies are light brown. Remove from pan and cool on a grate. The cookies will harden as they cool.

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