Enjoy a decadent combination when you make these tasty Chocolate peanut butter cookies. Classic peanut butter cookies get even better when you add chocolate. Peanut butter and chocolate fans will go crazy over this new recipe.
We love peanut butter cookies and wanted to try a new twist by adding chocolate. This recipe did not disappoint, and the kids declared it a success! I have been making these frequently because they are such an easy cookie recipe. Our family also loves Peanut Butter Stuffed Chocolate Cookies.
Table of contents
Why we love this recipe
They are so delicious and such an easy recipe to make. The ingredient list is mostly pantry ingredients. They are freezer friendly and loaded with creamy peanut butter.
You can easily add in peanut butter chocolate chips or milk chocolate chips. We love any desserts that combines the chocolate and peanut butter flavoring.
Our family loves these cookies and these simple steps make the recipe even easier. It’s a great recipe.
Ingredients
- Butter Flavored Shortening
- Creamy Peanut Butter. I like Skippy or Jif.
- Brown Sugar
- Milk
- Vanilla
- Egg
- Flour
- Cocoa
Scroll to the bottom and get the complete ingredients.
Variation ideas
- Peanut butter chips would be delicious in these cookies for even more peanut butter flavor.
- Add chocolate chips if you really love chocolate.
- Try white chocolate chips for a different flavor with the chocolate and peanut butter.
- Make an ice cream sandwich with the cookies. This is amazing and so decadent.
- Add M&M’s to the chocolate peanut butter mixture.
Step by step instructions
- Step 1. Preheat Oven while you prepare the cookie dough.
Step 2. Place butter inside a mixing bowl.
Step 3. Combine the shortening, peanut butter, brown sugar, egg, milk and vanilla in a large mixing bowl with electric mixer. You can mix with a hand held mixer or a stand mixer. Just mix until all the ingredients are combined. Be careful that you do not over mix.
Step 4. Get out a separate bowl for the dry ingredients. Combine the flour, cocoa, salt and baking soda.
Step 5. Mix together the wet and dry ingredients. Gradually stir in the flour mixture into the wet mixture by hand. The dough will be thick but this is normal.
Step 6. Now form the cookies with a cookie scoop. Place the cookie dough balls onto an ungreased prepared baking sheet.
Step 7. Use a fork to make a design in each cookie.
Step 8. Make a crisscross design on the top of each cookie with a fork.
Step 9. Bake the cookies for approximately 7-8 minutes until the cookies are firm. Cool on the cookie sheets for a few minutes. Then move them to a wire rack to cool completely.
Recipe Tips
- Cookie Scoop – If you are still scooping cookies with two spoons, you really need to get yourself some cookie scoops. I have had mine for several years and I use them for all types of baking.
- Line Baking Pan – We also line baking sheets with parchment paper. This makes cleaning large baking sheets easier as well. You can also use silicone baking mats.
- Chill the Dough – For thicker cookies, we recommend chill the dough for about an hour after mixing the dough.
- Cool Cookies – To get the perfect cookie texture, make sure to let the cookies cool on the baking sheet. Allow cookies to finish cooking on the baking sheet for about 5 minutes.
- Brown Sugar – There is no granulated sugar in this recipe. Light brown sugar is added to give this cookie moisture and the chewy texture.
FAQs
The cookies are done when the edges are firm and the center is very soft. Cookies will continue to cook after removing from the oven on the baking sheets.
Yes, you can use butter instead of shortening. But the texture and the appearance of your cookies will change. Here is what we found when we baked the cookies with butter and with shortening.
Shortening – When we used shortening to make these cookies, they cookies turned out thick and soft. They rose some and did not spread much when baking.
Butter – The cookies that were made with butter, did spread some while baking. They were also much thinner than those that were made with shortening. They still tasted great and had a chewy texture.
When you are preparing your pans for baking, make sure to line your pan with parchment paper. This prevents the cookies from burning on the bottom.
To keep the cookies fresh, store in an airtight container at room temperature. The cookies will stay fresh up to 3 to 4 days.
You can freeze the cookie dough or the cookies once they have cooled to room temperature. Place cookie dough on a baking sheet and place in the freezer. Once the cookie dough is frozen, then you can store in a zip lock freezer bag.
Freezing individual cookie dough cookies, you can then cook how many you need. To freeze cookies, store in an air tight container and they will last about 3 months.
Try these other cookie recipes
- Andes Mint Cookies Recipe
- Brownie Cookies Recipe
- Brownie Mix Cookies Recipe
- Chocolate Kiss Cookies Recipe
- Brown Sugar Cookies
Go ahead and make chocolate peanut butter cookies recipe. Please leave a comment and star recipe rating.
Chocolate Peanut Butter cookies
Ingredients
- 1/2 cup Butter Flavored Shortening
- 1 cup Creamy Peanut Butter
- 1 1/2 cup Brown Sugar
- 3 Tbsp Milk
- 1 tsp Vanilla
- 1 Egg
- 1 1/4 Flour
- 1/3 cup Cocoa
- 3/4 tsp Salt
- 3/4 tsp Baking Soda
Instructions
- Preheat your oven to 375 Fahrenheit.
- Mix the shortening, peanut butter, brown sugar, egg, milk and vanilla in a large mixing bowl with a hand held mixer. Just mix until all the ingredients are combined. Do not over mix.
- In a separate bowl, combine the flour, cocoa, salt and baking soda.
- Then gradually stir in the flour mixture into the wet mixture by hand. The dough will be thick.
- Use a cookie scoop to drop about 1 tablespoon of the cookie mixture onto an ungreased cookie sheet.
- Then make the crisscross design on the top of each cookies with a fork.
- Bake for approximately 7-8 minutes until the cookies are firm. Cool on the cookie sheets for a few minutes and then move them to a wire rack to cool completely.
