Dessert

Chocolate Peanut Butter Cookies Recipe

ByVictor Layne October 24, 2025October 24, 2025

Introduction

These Chocolate Peanut Butter Cookies combine rich cocoa and creamy peanut butter for a deliciously indulgent treat. Soft, chewy, and perfectly sweet, they are easy to make and sure to satisfy any cookie craving.

A close-up of a stack of three thick chocolate cookies, each cookie showing a crisscross pattern pressed into the top with clear fork marks, with a slightly cracked and rough texture on the surface. The cookies are rich dark brown and appear soft and chewy, stacked on a white marbled surface that is softly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup shortening (regular or butter flavor)
3/4 cup creamy peanut butter
1 1/2 cups packed brown sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large mixing bowl, use an electric mixer to blend the shortening, peanut butter, brown sugar, milk, and vanilla extract until well combined.
Step 3: Add the egg and mix until just incorporated.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Step 6: Scoop the cookie dough onto an ungreased cookie sheet, forming 1 to 1 1/2 inch dough balls.
Step 7: Use a fork to gently press down each dough ball, creating a crisscross pattern.
Step 8: Bake for 7-8 minutes, until the edges are just set.
Step 9: Let the cookies cool on the cookie sheet for 2 minutes, then transfer them to a wire cooling rack to cool completely.

Tips & Variations

For a richer flavor, substitute half the shortening with butter.
Add a handful of chocolate chips or chopped peanuts to the dough for extra texture.
Use natural peanut butter for a more intense peanut flavor and less sweetness.
If you prefer crispier cookies, bake an extra minute or two, watching carefully to avoid burning.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. These cookies also freeze well; freeze in a sealed bag for up to 3 months and thaw at room temperature when ready to enjoy.

How to Serve

A stack of four thick, round chocolate cookies with a rough, cracked surface and clear grid-like fork marks pressed into the top of each one, showing a slightly crumbly texture. The cookies are rich brown with a matte finish and some lighter brown spots where the dough cracked. The stack is placed on a white marbled surface, with soft window light highlighting the texture and depth of each cookie layer photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter for shortening?

Yes, you can use an equal amount of unsalted butter instead of shortening. This will add a richer flavor but may slightly alter the texture, making the cookies a bit softer.

What if I don’t have cocoa powder?

Cocoa powder is key to the chocolate flavor, but if you don’t have it, you can try using melted dark chocolate or omit it and make peanut butter cookies instead. Keep in mind this will change the texture and taste.