If you’re a fan of the classic chocolate and peanut butter combo, these chocolate peanut butter cookies are about to become your new favorite treat! Rich, fudgy and downright irresistible straight from the oven—or with a glass of cold milk!
Why this recipe works
My family loves my soft peanut butter cookies and my Nutella peanut butter cookies, so I decided to create a chocolate version of this fave. That was easy to do by just substituting some of the flour with cocoa powder. Nice and soft and full of chocolate peanut buttery flavor, yum!
I love this dough. It’s such an easy recipe and comes together nicely. This recipe adds just enough chocolate to the peanut butter to make them awesome.
RELATED – You’ll also love my Cinnamon Chocolate Chip Cookies. With a subtle hint of cinnamon and chocolate combined, you’ll be in cookie heaven!
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Ingredient Info and Substitution Suggestions
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
SHORTENING – Regular or butter flavored shortening will work for this recipe. You can substitute butter in a pinch but it will change the texture of the cookies.
FLOUR – It’s always important to properly measure your flour when baking. It’s best to use the scoop and sweep method. Gently scoop flour into a measuring cup using a spoon until it’s overflowing. Use the flat end of a butter knife to sweep off the excess flour. Do not pack the flour or tap the measuring cup on the counter, you will end up with more flour than needed!
COCOA – Just like with flour, you have to be careful when measuring cocoa. If you pack it into the measuring cup or scoop it out of the container using the measuring cup, it will be way more than the recipe intends, causing your dough to be too dry.
How to Make Chocolate Peanut Butter Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 degrees F.
- Combine shortening, peanut butter, brown sugar, milk and vanilla in large mixing bowl. Beat with electric mixer at medium speed until well blended.
- Add egg. Beat just until blended.
- Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
- Drop by heaping tablespoons (using a cookie scoop works great) 2 inches apart onto ungreased insulated baking sheet.
- Flatten slightly in crisscross pattern with tines of fork.
- Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE.
- Cool 2 minutes on baking sheet. Remove cookies to wire cooling racks to cool completely.
Frequently Asked Questions & Expert Tips
Store leftover cookies in an airtight container for up to 1 week.
Serving Suggestions
Serve warm with a tall glass of cold milk or a hot cup of coffee for the perfect anytime treat.
I hope you love these as much as we do!
What others are saying about these cookies
Absolutely phenomenal recipe! These cookies are wonderful and as a baker myself, the dough is the easiest cookie dough I have ever worked with. Follow the recipe as it is posted and you will not fail! I have made these cookies twice now in just one week’s time! So thankful I found it!
~ Janice
This cookie recipe was perfect! First peanut butter cookies I ever made! Love that cocoa was included to give them a kick of chocolate with the peanut butter. They turned out perfectly! Super yummy! 💗
~ Kristina
I just finished a batch of these. I substituted the shortening for butter. After I put the dough on the cookie sheets, I put the pans in the freezer for about 15 minutes. I love a soft cookie and these have a great soft texture.
~Laura
More Cookie Recipes
- Chocolate Mint Cookies
- Peanut Butter Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Filled Peanut Butter Cookies
- Chocolate Whoopie Pies
- Chocolate Thumbprint Cookies
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Chocolate Peanut Butter Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
- 1 large egg
- 1 ¼ cups all purpose flour
- ½ cup unsweetened cocoa DO NOT pack into measuring cup, scoop and sweep only
- ¾ teaspoon salt
- ¾ teaspoon baking soda
Things You’ll Need
Before You Begin
- You can substitute butter for the shortening, but the texture may be a little different.
- Just like with flour, you have to be careful when measuring cocoa. If you pack it into the measuring cup or scoop it out of the container using the measuring cup, it will be way more than the recipe intends, causing your dough to be too dry.
Instructions
- Preheat oven to 375 degrees F.
- Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.1/2 cup shortening, 3/4 cup creamy peanut butter, 1 1/4 cups firmly packed light brown sugar, 3 Tablespoons milk, 1 teaspoon vanilla, 1 large egg
- Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.1 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa, 3/4 teaspoon salt, 3/4 teaspoon baking soda
- Drop by heaping tablespoonsful (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Apr 6, 2011.
Amanda Davis
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Laura says
I just finished a batch of these. I substituted the shortening for butter. After I put the dough on the cookie sheets, I put the pans in the freezer for about 15 minutes. I love a soft cookie and these have a great soft texture.
Amanda Formaro says
Thank you so much Laura, so glad you liked them!
Cheryl says
I was going to ask if anyone tried that. I don’t like baking with shortening. Thanks!
Heather Best says
Very good cookies. Made them tonight. I added some hot pepper to them for a little kick.
Amanda Formaro says
Oh love the hot pepper idea!
Just a guy says
Made em, loved em! Family devoured them. Great balance of salt and sweet.
Amanda Formaro says
Awesome, so glad you enjoyed them as much as we do!
Rusty says
Can you use white sugar instead of brown sugar?
Amanda Formaro says
Yes, it may change them just a little in chew factor.
Dee says
I’m an avid baker and thought theses looked good, but was a little disappointed in these. They have good flavor, but were a little dry. Adjusted time to see if that was the case, but still are a little on the dry side.
Amanda Formaro says
Sorry to hear that! If they were dry, it could have been from how you measured out the cocoa and/or the flour. Did you use the scoop/sweep method?
Kate Flegal says
Could I use natural PB instead of regular? It’s what I have on hand.
Amanda Formaro says
I haven’t tried it, but don’t see why not. Just be aware that natural pPB, depending on the brand, is likely not as sweet as regular PB. So it could affect the finished cookie’s flavor :)
Susan says
Can I use self rising flour instead
Amanda Formaro says
The short answer is yes, but the cookies may spread. It won’t change the taste of the cookies though. Usually you can substitute self rising flour for AP flour by adjust the baking powder amount in the recipe, however this recipe does not use baking powder so there’s nothing to adjust. If it’s the only flour you have, you can certainly try it and they will be totally edible. I would love to hear your results should you decide to try it!
Carter Whitehead says
Made them exactly as the recipe said. Tastes like nothing but crisco. Crisco cookies not very good at all
Amanda Formaro says
Sounds like you either used too much or your Crisco was expired.
Dalia says
These cookies are so delicious. I have like 6 jars of peanut butter and wanting to get rid of them and so I think I will be using your recipe. Ok so I screwed up with my first batch but they came out just as good. I mixed the first ingredients without the brown sugar. I put it in with the flour and other dry ingredients. Still very tasty. Added chocolate chips too. Thank you for your recipe!
Amanda Formaro says
So glad you loved them as much as we do! Thanks!
Raji says
Can I use butter instead of shortening?
Amanda Formaro says
Yes :) They may spread a little more though ;)
Raji says
Made it twice. Came out awesome .thanks for the recipe.
Susan Collins says
If I use butter instead of Crisco, would I use salted or unsalted butter?
Amanda Formaro says
I always use unsalted butter in baking. It’s not a deal breaker though if you only have salted! :)
Cami says
Super tasty! Family loved them.
Amanda Formaro says
Thanks so much Cami, glad you guys enjoyed them! :)
Dave Berg says
Family loved them
Amanda Formaro says
Thanks Dave, so glad you enjoyed them!
Anan says
Very good recipe. I got many compliments from family and co-workers. I used Costco dark chocolate coco powder and almond butter. Although they appeared tender and soft when they were warm, they turned out to be solid and crispy after fully cooling down. Thanks for sharing.
Amanda Formaro says
So glad you enjoyed them, thank you!
Kristy says
Excellent cookie. Chocolate and peanut butter are a perfect match. These are easy to make and taste great!
Amanda Formaro says
Thanks so much Kristy!
Shannon says
I made these tonight. I am a trained chef and an avid baker. I followed the recipe exactly. This recipe was a total fail. They are extremely tender and the added salt mutes the flavors. I used Hershey’s cocoa and the chocolate flavor just isn’t there nor is the peanut butter flavor. I rolled the last tray in peanuts in hopes of making it salvageable.
Amanda Formaro says
I’m sorry you had trouble. Many have been successful, and without being in your kitchen with you I don’t know what might have happened.
Gayle says
I am not a trained chef,but mine turned out excellent and I could taste plenty of chocolate and peanut butter. I Rated them and after posting,I saw only 4 stars,it should have been 5 stars,but I didn’t know how to edit it.
Amanda Formaro says
Thanks Gayle! So glad you enjoyed them as much as we do here :)
Gayle says
Really liked these cookies!
Amanda Formaro says
So glad you liked them Gayle, thank you!
Jon says
These turned out perfectly
Amanda Formaro says
So glad you loved them, thank you!
Lisa says
Peanut butter and chocolate are always the perfect combo, and this is a great switch up from the usual peanut butter chocolate chip cookies I make. I will definitely add this recipe into the usual cookie rotation.
Amanda Formaro says
Thank you Lisa!
Sharon Reneau says
Did u use unsweetened cocoa or sweetened cocoa?
Amanda Formaro says
unsweetened :)
Gabriele says
Any tips on how to make them gluten free?
Amanda Formaro says
instead of trying to adapt this recipe, it would be better to search out a gluten free version. Here’s one with a lot of positive reviews https://www.foodnetwork.com/recipes/claire-robinson/flourless-peanut-butter-cookies-recipe-1924256
robert anderson says
best cookies ever; easy and quick, girls will think your a rock star !! make em and get lucky
Amanda Formaro says
Awesome, so glad you loved them!
Jim says
Excellent cookie! The combination of peanut and chocolate is always excellent, and the texture of the cookie is just how I like them, moist and tender. My family loved them! I’ll definitely be making these again!
Amanda Formaro says
Thank you Jim, so glad you loved them like we do!