Dessert

Chocolate Peanut Butter Cookies Recipe

ByOlivia Monroe October 13, 2025October 13, 2025

Introduction

These Chocolate Peanut Butter Cookies combine rich cocoa with creamy peanut butter for a decadent treat that’s both soft and chewy. Perfect with a glass of milk, they make a delightful snack or dessert any time of day.

A close-up view of a stack of four thick chocolate cookies with a cracked surface, each cookie showing a crisscross pattern pressed into the top, revealing a soft, textured inside. The cookies are a rich brown color with slight variations in shade due to the cracks and baking texture. The background is softly blurred and features a white marbled texture. The image captures the cookies from an angled top side view, focusing sharply on the front cookie, highlighting its crumbly edges and detailed pattern. 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 extra texture, fold in 1/2 cup chopped peanuts or chocolate chips before baking.
Using butter-flavored shortening adds a subtle buttery note, but regular shortening works well too.
If you prefer a stronger peanut butter flavor, increase the peanut butter to 1 cup.

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 to maintain moisture. Reheat gently in the microwave for a few seconds if desired.

How to Serve

The image shows a close-up of a stack of three soft, thick chocolate cookies with a crackled texture. Each cookie is dark brown with visible sugar crystals on the surface, and the top cookie has a crisscross fork pattern pressed into it. The edges of the cookies are slightly rough and crumbly. The stack is placed on a white marbled surface, with soft natural light highlighting the rich texture of the cookies. Photo taken with an iphone --ar 4:5 --v 7

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 it may change the texture slightly because it lacks stabilizers. For best results, use creamy peanut butter that is well blended.

Can I substitute shortening with butter?

Yes, you can substitute an equal amount of softened butter for shortening. This will give a richer flavor but may slightly affect the cookie’s texture.