Chocolate Peanut Butter Cookies Recipe

Introduction

These Chocolate Peanut Butter Cookies are a perfect blend of rich cocoa and creamy peanut butter, creating a soft and chewy treat that’s impossible to resist. Quick to make and full of flavor, they’re ideal for satisfying any sweet tooth.

Ingredients

• 1/2 cup shortening (or butter flavored shortening)
• 3/4 cup creamy peanut butter
• 1 1/4 cups firmly packed light brown sugar
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1 large egg
• 1 1/4 cups all purpose flour
• 1/2 cup unsweetened cocoa (scoop and sweep only, do not pack)
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda

Instructions

1. Step 1: Preheat your oven to 375 degrees F.
2. Step 2: In a large bowl, combine shortening, peanut butter, brown sugar, milk, and vanilla. Beat with an electric mixer at medium speed until well blended. Add the egg and beat just until combined.
3. Step 3: In a separate bowl, mix together flour, cocoa, salt, and baking soda. Add this to the creamed mixture at low speed and mix just until blended.
4. Step 4: Drop the dough by heaping tablespoonsful (a cookie scoop works well) about 2 inches apart onto an ungreased baking sheet. Flatten each slightly in a crisscross pattern with the tines of a fork.
5. Step 5: Bake for 7 to 8 minutes, or until the cookies are set and just beginning to brown. Avoid overbaking. Let cookies cool on the baking sheet for 2 minutes, then transfer to racks to cool completely.

Tips & Variations

• For a richer flavor, substitute butter for shortening, but chill the dough before baking to prevent spreading.
• Use chunky peanut butter if you prefer a bit of crunch in your cookies.
• Try adding chocolate chips or chopped peanuts to the dough for extra texture.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the baked cookies in a sealed container for up to three months. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter can be used, but since it tends to be oilier and less stable, the dough might be softer. You may want to chill the dough before baking to help maintain shape.

Why shouldn’t I pack the cocoa powder when measuring?

Packing cocoa powder can add extra weight and lead to dry, dense cookies. Scooping and sweeping ensures you use the correct amount for the best texture.

Chocolate Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

These rich and chewy Chocolate Peanut Butter Cookies combine the bold flavors of cocoa and creamy peanut butter for a perfect treat. Soft and fudgy on the inside with a slight crisp on the edges, these cookies are easy to make and ideal for satisfying any chocolate and peanut butter craving.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup shortening (or butter flavored shortening)
• 3/4 cup creamy peanut butter
• 3/4 cup firmly packed light brown sugar
• 3 Tablespoons milk
• 1 teaspoon vanilla extract
• 1 large egg

Dry Ingredients

• 1 1/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder (scoop and sweep, do not pack)
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the cookies evenly.
2. Cream Wet Ingredients: In a large bowl, combine the shortening, creamy peanut butter, light brown sugar, milk, and vanilla extract. Use an electric mixer on medium speed to beat the mixture until smooth and well blended. Add the egg and beat just until incorporated.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking soda. Add this dry mixture to the wet ingredients at low mixer speed. Mix just until combined to avoid overworking the dough.
4. Shape Cookies: Using a cookie scoop or heaping tablespoons, drop the dough 2 inches apart onto an ungreased baking sheet. Lightly flatten each cookie with the tines of a fork in a crisscross pattern to create the classic peanut butter cookie shape.
5. Bake Cookies: Bake in the preheated oven for 7 to 8 minutes, or until the cookies are set and just beginning to brown at the edges. Avoid overbaking to keep them soft inside.
6. Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

• Do not pack the cocoa powder into the measuring cup; scoop and sweep to avoid a dry, crumbly texture.
• Use an electric mixer for best texture when creaming wet ingredients.
• Flatten cookies gently to maintain a tender crumb.
• Cookies are best stored in an airtight container at room temperature for up to 5 days.
• You can substitute butter flavored shortening with regular shortening or unsalted butter with slightly different texture.

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