Chocolate Peanut Butter Cookies Recipe

Introduction

These Chocolate Peanut Butter Cookies bring together two classic flavors in a rich, tender treat. Soft and slightly chewy, they are perfect for any peanut butter and chocolate lover. Quick to prepare, they make a delightful homemade snack or dessert.

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

1. Step 1: Preheat your oven to 375°F (190°C).
2. 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.
3. Step 3: Add the egg and mix until just incorporated.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
6. Step 6: Scoop the cookie dough onto an ungreased cookie sheet, forming 1 to 1 1/2 inch dough balls.
7. Step 7: Use a fork to gently press down each dough ball, creating a crisscross pattern.
8. Step 8: Bake for 7-8 minutes, until the edges are just set.
9. 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 richness, substitute half the shortening with butter.
• Add a handful of chocolate chips or chopped peanuts into the dough for added texture.
• Replace milk with almond or oat milk for a dairy-free option.
• Chill the dough for 30 minutes before baking to help prevent spreading.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter works fine but may alter the texture slightly. Stir it well before measuring, as it can separate.

Do these cookies need to be refrigerated?

No refrigeration is necessary. Keep them in an airtight container at room temperature to maintain freshness.

Chocolate Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

Delicious and rich Chocolate Peanut Butter Cookies that combine the perfect balance of creamy peanut butter and deep cocoa flavor. These cookies are soft, chewy, and easy to make, perfect for satisfying your sweet tooth with a homemade touch.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup shortening (regular or butter flavor)
• 3/4 cup creamy peanut butter
• 3/4 cup packed 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
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature for baking the cookies.
2. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to blend the shortening, peanut butter, brown sugar, milk, and vanilla extract until the mixture is smooth and well combined.
3. Add Egg: Crack in the egg and mix just until it is incorporated into the wet ingredient mixture, preventing overmixing.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the dry ingredients.
5. Mix Dry Into Wet: Gradually add the dry flour mixture into the wet mix, stirring gently until the dough forms a cohesive mixture without overworking it.
6. Form Dough Balls: Using a spoon or cookie scoop, scoop the dough onto an ungreased cookie sheet, shaping each portion into 1 to 1 1/2 inch balls.
7. Create Crisscross Pattern: Take a fork and gently press down on each dough ball to create a crisscross pattern on the top of each cookie.
8. Bake Cookies: Place the cookie sheet into the preheated oven and bake for 7-8 minutes, or until the edges are just set but the centers remain soft.
9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely, ensuring they finish setting properly.

Notes

• Use regular shortening for a more traditional texture, or butter-flavored shortening for a richer taste.
• Don’t overbake the cookies; they may seem slightly underdone but will firm up as they cool.
• Feel free to substitute milk with a non-dairy alternative if desired.
• For added texture, fold in 1/2 cup of chopped peanuts or chocolate chips before baking.
• Keep cookies stored in an airtight container to maintain freshness for up to one week.

Keywords: Chocolate Peanut Butter Cookies, easy cookie recipe, homemade cookies, peanut butter dessert, cocoa cookies