Recipes and Cooking Peanutty Fruit and Chocolate Chip Cookies 4.1 (10) 3 Reviews Mix up your peanut butter cookie recipe routine by adding cocoa powder, chopped chocolate, and dried cranberries.The chewy chocolate chip cookies are a delightful partner to strawberry or vanilla ice cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 7, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Chill Time: 60 mins Bake Time: 6 mins Total Time: 101 mins Servings: 36 Yield: 120 mini cookies Jump to Nutrition Facts Ingredients 1 ½ cup regular rolled oats ½ cup all-purpose flour ¼ cup unsweetened cocoa powder ½ teaspoon baking soda ⅛ teaspoon salt ½ cup unsalted butter, softened ½ cup peanut butter ½ cup granulated sugar ½ cup packed light brown sugar 1 egg 3 ounce semisweet chocolate, chopped or 1/2 cup semisweet chocolate pieces ½ cup dried cranberries Strawberry ice cream (optional) Directions In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated and brown sugars; beat 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the oat mixture, mixing only until it disappears into the dough. Using a sturdy spatula, stir in chocolate and dried cranberries. Divide dough in half; wrap each half in plastic wrap. Refrigerate at least 1 hour (or up to 2 days). Position oven racks to divide oven into thirds; preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Working with one half of the dough at a time, shape dough into 3/4-inch balls. Place balls about an inch apart on the prepared baking sheets, pressing down gently into rounds. Bake 6 to 8 minutes until just firm around the edges, rotating the baking sheets from top to bottom and front to back at the halfway point. Remove baking sheets from oven; let rest for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool. Repeat with remaining dough, always starting with a cool baking sheet. Serve with strawberry ice cream, if desired. For standard size cookies Shape dough into 1- to 1 1/4-inch balls. Place balls of dough about 2-inches apart on prepared baking sheets, pressing down gently into rounds. Bake in a 350°F oven for 9 to 11 minutes or until just firm around the edges. Cool as directed. Makes about 45 cookies. Print Nutrition Facts (per serving) 31 Calories 2g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 31 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 14mg 1% Total Carbohydrate 4g 1% Total Sugars 2g Protein 1g Calcium 2mg 0% Iron 0.2mg 1% Potassium 17mg 0% Folate, total 2.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.