Name: Chocolate Peanut Butter Cookies Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: ½ cup shortening or butter flavored shortening; ¾ cup creamy peanut butter; 1 ¼ cups firmly packed light brown sugar; 3 tablespoons milk; 1 teaspoon vanilla extract; 1 large egg; 1 ¼ cups all purpose flour; ½ cup unsweetened cocoa powder (scooped and swept, do not pack); ¾ teaspoon salt; ¾ teaspoon baking soda

Jump to Recipe·5 from 8 reviews

If you’re anything like me and love that perfect combo of rich chocolate and creamy peanut butter, then this Chocolate Peanut Butter Cookies Recipe is about to become your new go-to. Seriously, these cookies strike that magical balance between fudgy and soft, with just the right hint of peanut butter goodness. Stick with me, and I’ll walk you through every step so your batch comes out perfect every time—you’re gonna love how easy and irresistible these treats are!

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Why This Recipe Works

Perfect Texture Balance: The combo of shortening and peanut butter creates cookies that are soft yet hold their shape beautifully.
Accurate Cocoa Measuring: Using the scoop-and-sweep method for cocoa keeps your dough from drying out and ensures rich chocolate flavor.
Simple Ingredients, Big Flavor: No complicated extras—just straightforward pantry staples that pack a punch together.
Quick Baking Time: Seven to eight minutes in the oven means these cookies come together fast when a craving hits.

Chocolate Peanut Butter Cookies, peanut butter chocolate cookies, easy chocolate cookies, soft peanut butter cookies, fudgy peanut butter cookies - A metal wire cooling rack filled with two rows of small, round, dark brown chocolate cookies, each with a crosshatch pattern pressed into the top. Below and around the rack, a white marbled surface partly covered with a blue and white striped cloth is visible. A few cookies are scattered near the bottom right edge of the rack, with one cookie showing a bite taken out of it. The overall feel is warm and fresh from baking. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Peanut Butter Cookies Recipe plays a key role, making sure the texture is just right and flavors pop. I’ll share some handy tips so your shopping and prep go smoothly.

Shortening or Butter flavored shortening: Provides a tender, slightly chewy texture and helps cookies hold their shape; swapping for butter changes texture a bit but still works.
Creamy Peanut Butter: The star flavor that adds richness and moisture—smooth works best for an even distribution.
Light Brown Sugar: Adds sweetness with a touch of molasses flavor and keeps the cookies moist and chewy.
Milk: Just a splash to help bring the dough together smoothly.
Vanilla Extract: Enhances the overall flavor by rounding out the chocolate and peanut butter notes.
Large Egg: Binds ingredients and gives structure to the cookies without making them cakey.
All Purpose Flour: The backbone of the cookie dough, providing the needed structure.
Unsweetened Cocoa: Use the scoop-and-sweep measuring method to avoid packing too much; ensures a rich chocolate flavor without drying out dough.
Salt: Balances sweetness and deepens the chocolate and peanut butter flavor.
Baking Soda: Helps cookies rise slightly and gives a tender crumb.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to play around with this Chocolate Peanut Butter Cookies Recipe depending on my mood or what I have in the pantry. Sometimes I jazz it up, sometimes I keep it classic. Feel free to personalize these cookies to fit your cravings perfectly.

Adding Chocolate Chips: A handful of semi-sweet or peanut butter chips mixed into the dough bumps up the chocolate-peanut butter combo to heavenly levels—I always do this when sharing with friends.
Using Natural Peanut Butter: Swap regular creamy peanut butter for natural if you prefer a less sweet, more nutty flavor, but keep an eye on dough consistency.
Gluten-Free Twist: Substitute all-purpose flour for a 1:1 gluten-free baking flour to accommodate dietary needs without sacrificing texture.
Mini Cookies: Make smaller cookies for bite-sized treats perfect for parties or lunchboxes.

Step-by-Step: How I Make Chocolate Peanut Butter Cookies Recipe

Step 1: Cream the Wet Ingredients

First, preheat your oven to 375°F—it’s important to have it ready when your dough is mixed. In a large bowl, I combine the shortening, creamy peanut butter, brown sugar, milk, and vanilla. Using an electric mixer at medium speed, beat those together until the mixture is totally smooth and well blended—it should look creamy and unified. Then, crack in the egg and beat again just until you see no streaks. Over-mixing here can cause the cookies to be tough, so be gentle.

Step 2: Mix in the Dry Ingredients

Next up, combine your flour, unsweetened cocoa (remember: scoop and sweep to measure!), salt, and baking soda in a separate bowl—this keeps everything even. Add this dry mix slowly to the wet ingredients and mix on low speed just until you no longer see flour. You want to avoid overmixing here to keep the cookies tender and soft.

Step 3: Scoop and Shape

Grab a tablespoon or cookie scoop to drop heaping spoonfuls of dough onto an ungreased baking sheet. Make sure to space them about 2 inches apart so they don’t merge as they bake. Then, gently press the tops down with the tines of a fork, crossing in a crisscross pattern—that signature peanut butter cookie look. This also ensures even baking.

Step 4: Bake Like a Pro

Bake for 7 to 8 minutes until the cookies are set and just starting to brown around the edges. I can’t stress this enough—DO NOT overbake, or you’ll lose those soft, fudgy textures that make these cookies so addictive. Let them cool on the pan for about 2 minutes (this helps them firm up) before transferring to a wire rack to cool completely. Resist eating them warm though, as tempting as it is—you’ll appreciate the texture more when they’ve cooled a bit.

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Pro Tips for Making Chocolate Peanut Butter Cookies Recipe

Cocoa Measuring Method: Always use the scoop-and-sweep method to avoid compacting cocoa powder—it prevents dry, crumbly cookies.
Don’t Overbake: Cookies firm up after cooling, so take them out as soon as edges look set and slightly browned.
Use a Cookie Scoop: This helps keep cookie sizes uniform, which means even baking every batch.
Resting Time: Let cookies cool on the sheet before moving to a rack; this stops them from breaking apart and keeps texture perfect.

How to Serve Chocolate Peanut Butter Cookies Recipe

Garnishes

I usually keep it simple with these cookies—nothing fancy on top. Sometimes I dust with a tiny sprinkle of powdered sugar for a delicate snow effect. If I’m feeling indulgent, a light drizzle of melted peanut butter or chocolate on top adds a nice touch and amps up the flavor without overpowering that classic cookie taste.

Side Dishes

These cookies are stellar on their own but pair wonderfully with a cold glass of milk or a hot cup of coffee or tea. For something fun, I love serving them alongside vanilla ice cream for a quick ice cream sandwich. The warm-cool contrast is irresistible.

Creative Ways to Present

For birthdays or holiday parties, I’ve stacked these cookies on a pretty plate sprinkled with chopped peanuts and drizzled chocolate. You can also sandwich them with peanut butter frosting for extra indulgence. They make fantastic little edible gifts wrapped in parchment and tied with twine—so charming and delicious!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store these cookies in an airtight container at room temperature. They stay soft and flavorful for up to a week, but honestly, they rarely last that long around here! If you want to keep them moist longer, add a slice of bread in the container to maintain softness.

Freezing

These cookies freeze beautifully either baked or as raw dough balls. When freezing dough, I pop individual scoops on a tray first, then transfer to a freezer bag for easy portioning. When ready, bake them straight from frozen with an extra minute or two baking time. It’s a lifesaver for busy weeks.

Reheating

If you want to enjoy leftover cookies warm, microwave one for about 10 to 15 seconds. This softens them up nicely without drying them out. Avoid reheating in the oven unless you like them crispy. For me, cozy-soft is the winner every time.

FAQs

Can I substitute butter for shortening in this Chocolate Peanut Butter Cookies Recipe?

Absolutely! You can use butter instead of shortening, and your cookies will still taste amazing. Just know that butter can make them a bit softer and slightly spread more during baking, so keep an eye on the oven and consider chilling the dough if spread becomes an issue.
Why should I measure cocoa powder with scoop and sweep instead of packing?

Since cocoa powder is very light, packing it down causes you to add a lot more than the recipe intends, which can dry out the dough and lead to dense cookies. Using the scoop and lightly sweeping off excess keeps measurements accurate for perfect texture.
Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a good quality 1:1 gluten-free baking flour blend. I suggest looking for blends with xanthan gum included to get the best texture. Your cookies will turn out just as tasty.
How do I store leftover cookies to keep them soft?

Use an airtight container at room temperature. Adding a slice of bread to the container helps maintain moisture. Avoid storing in the fridge, which can dry cookies faster.
Can I freeze the cookie dough?

Yes! Freeze scooped dough balls on a tray, then transfer to freezer bags. When ready, bake them from frozen, adding a minute or two to the baking time. It’s super convenient and keeps your cravings in check.

Final Thoughts

This Chocolate Peanut Butter Cookies Recipe is one of those treats I always come back to because it hits the sweet spot—simple, quick, and irresistibly delicious. Whether you’re baking for a crowd or just yourself, these cookies never disappoint. I hope you enjoy making and sharing them as much as I do; honestly, it feels like a little hug wrapped in chocolate and peanut butter each time I take a bite. Give it a try and let me know how your batch turns out—I bet you’ll have people asking for the recipe!