Dessert

Chocolate Peanut Butter Cookies Recipe

ByMarina Montclair October 24, 2025October 24, 2025

Introduction

Chocolate peanut butter cookies combine the rich, creamy taste of peanut butter with the deep, indulgent flavor of cocoa. These soft and chewy treats are perfect for satisfying your sweet tooth anytime. Easy to make and utterly delicious, they’re a guaranteed crowd-pleaser.

A close-up view of a stack of three thick chocolate peanut butter cookies, each cookie showing a cracked, crumbly texture with a dark brown color. The top cookie has a pattern of fork marks pressed into its surface, creating a grid-like design. The cookies appear soft yet slightly firm around the edges, with small sugar crystals visible that add a subtle sparkle. The background is a white marbled texture, softly blurred to keep focus on the rich, dense cookies. 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, add 1/2 cup of chopped peanuts or chocolate chips into the dough before baking.
Use natural peanut butter for a more intense peanut flavor but reduce the milk slightly if the dough feels too wet.
To make the cookies gluten-free, substitute all-purpose flour with an equal amount of gluten-free flour blend.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Reheat briefly in the microwave or oven to regain softness.

How to Serve

A close-up view of a stack of four thick chocolate cookies, each with a cracked surface and a grid pattern pressed into the top. The cookies have a rich, dark brown color with a slightly rough texture, showing some sugar crystals and small cracks. They are stacked unevenly, creating a sense of depth and homemade appeal. The background is a white marbled texture that softly blurs, highlighting the cookies as the main focus. 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 instead of creamy peanut butter?

Yes, natural peanut butter can be used, but it may affect the dough’s texture. You might need to adjust the milk slightly to keep the dough from becoming too dry or wet.

Why do the cookies sometimes turn out dry?

Overbaking is the most common cause of dry cookies. Bake just until the edges are set and the centers look slightly underbaked for a soft, chewy result.