Dessert

Chocolate Peanut Butter Cookies Recipe

ByOlivia Monroe October 23, 2025October 23, 2025

Introduction

These Chocolate Peanut Butter Cookies combine rich cocoa with creamy peanut butter for a decadent treat that’s quick and easy to make. Perfectly soft and fudgy, they satisfy both chocolate and peanut butter cravings in every bite.

A close-up view of a stack of four thick, soft chocolate cookies. Each cookie has a rich brown color with visible cracks on the surface and a crisscross pattern pressed into the top, adding texture. The cookies look slightly crumbly but moist, and their edges are slightly rough. The background shows a white marbled texture with soft natural light coming from the side. 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 chewiness, try using half butter-flavored shortening and half regular shortening.
Swap the creamy peanut butter for chunky if you like added texture in your cookies.
Add a handful of chocolate chips or chopped peanuts to the dough for extra indulgence.
If you prefer a less intense chocolate flavor, reduce the cocoa powder to 1/3 cup.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed freezer bag for up to 3 months. To reheat, warm cookies in a microwave for 10-15 seconds or until soft.

How to Serve

A close-up image of a stack of four round chocolate cookies with a cracked surface and a crisscross fork pattern pressed into the top. Each cookie has a rich, dark brown color with a slightly rough texture that shows some sugar granules on top. The cookies are stacked unevenly, showing their thickness and soft, slightly crumbly edges. The background is a soft white marbled texture, softly blurred to keep focus on the cookies themselves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of shortening?

Yes, butter can be used in place of shortening. This may make the cookies slightly softer and add a richer flavor, but the texture might be a bit less tender.

How do I prevent cookies from spreading too much?

Make sure your dough is well chilled before baking, and avoid greasing the cookie sheet, as the dough’s fat helps them hold shape better on a dry surface.