Dessert

Chocolate Peanut Butter Cookies Recipe

ByGabriel Langdon October 13, 2025October 13, 2025

Introduction

These Chocolate Peanut Butter Cookies are a perfect blend of rich cocoa and creamy peanut butter, creating a soft and chewy treat. Simple to make and wonderfully satisfying, they’re great for any occasion or just a sweet snack.

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 crunch, add 1/2 cup chopped peanuts or chocolate chips to the dough before baking.
Use natural peanut butter for a more intense peanut flavor, but adjust sugar slightly if unsweetened.
If you prefer a softer cookie, bake for 7 minutes; for a slightly crispier edge, bake a minute longer.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, place a slice of bread in the container to maintain moisture. They can also be frozen for up to 3 months; thaw at room temperature before serving.

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 substitute butter for shortening?

Yes, you can use an equal amount of butter instead of shortening. It may add a richer flavor but could slightly affect the texture, making the cookies a bit denser.

How do I prevent the cookies from spreading too much?

Chilling the dough for about 30 minutes before baking can help prevent excessive spreading. Also, avoid using too much butter or shortening, and be careful not to over-mix the dough.