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.
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Silas D White says
I’ve never been a big cookie baker, but these look interesting. One question, tho. What if you don’t have an insulated cookie sheet.? Frankly, I really don’t need another piece of bakeware(lol).
Amanda Formaro says
That’s totally fine, use your usual baking sheet. I do suggest parchment or a silicone baking mat. Insulated sheets just bake more evenly. :)
Kaitlyn says
Great recipe! I’m definitely a novice baker and these came out edible. Would try again, but with an electric mixer like the recipe calls for.
CA Snodgrass says
I made these cookies last week. They were really good. Next time I make these I will leave the salt out. I thought they tasted a little too salty. Peanut butter has salt and soda makes things a little salty.
I do love peanut butter and chocolate.
Jordan says
These are the best cookies I’ve ever made, and so easy. Usually my cookies come out burnt on the bottom but these were perfect. I used smart balance instead of shortening (1/2 cup once melted in microwave) and they still came onto great. Also threw in half a bag of dark chocolate chips – highly recommend!
Valeria Iannone says
I made this last week when I was out for a snow day because of the Northeast blizzard. They were super easy and came out tasting awesome. I changed nothing about the recipe except I put some red/ green sprinkles and jimmies before baking to make them festive. My hubby can’t keep his hands off of them. I’m afraid they’ll be gone before Christmas.
Deborah Poole says
Is it okay to use Hershey’s Dark Chocolate Cocoa?
Amanda Formaro says
Yes, that should be fine
Janice says
Is it ok to use nestles quick chocolate? What kind of cocoa do you use?
Amanda Formaro says
You want unsweetened cocoa powder. I have used Nestle, Hersheys, and Ghirardelli. :)
Tracy says
What can I use instead of brown sugar, dont have??
Amanda Formaro says
You can make your own. Mix 1 cup of white sugar with 1 teaspoon of molasses – rub together with your fingers.
CookieB says
I wasn’t as impressed as I hoped I would be with these. I made them because I had just enough peanut butter to make them. I measured to the recipe and like many others, the dough was thick and sticky. We will eat them with ice cream later but oh my goodness these are thiiiiiiiiicc. I love bitter flavors so they’re good to me, they’ve got a heavy dark chocolate flavor with a hint of peanut butter. Not too sweet like a normal peanut butter cookie.
Carey Lloyd says
I am excited to try your recipe but I am wondering what kind of cocoa do you recommend?
Amanda Formaro says
I use either Hershey’s baking cocoa or Ghirardelli :)
Victor Rodriguez says
I’m sorry to say but these were absolutely awful!! They were bitter and left an awful aftertaste. Highly disappointed. I followed the recipe to a T. Even carefully considering the proportion amounts of flour and cocoa. The batter was incredibly dry and had an odd texture unlike regular peanut butter cookies. I could tell they were going to taste bad just by looking at the batter and sure enough they did. Stick with regular peanut butter cookies.
Amanda Formaro says
Sounds like you measured the dry ingredients incorrectly. Please refer to the notes in the post explaining how to measure the dry ingredients.
Lisa says
You measured something wrong. Probably the flour
Brenda says
I’ve yet to make these, but I am
Wondering how many cookies this recipe makes… Also thinking of adding peanut M&Ms.
Amanda Formaro says
It makes 36 :)
Rianna says
I followed the recipe to a t and the dough ended up being sticky and a lot thinner looking then the picture then when baking it took 15+ minutes to actually bake, I so certain I didn’t make a mistake because I went back and double checked the recipe and I did everything in order and added all ingredients in the right amounts, I’m only an eighth grader but I bake A Lot so I can tell somethings not adding up here
Amanda Formaro says
How did you measure the flour and cocoa?
JANET BURNETT says
Hi Amanda
I’ve not ever made peanut butter cookies. Eaten a lot. Not seen the chocolate version. Now that I’m “old” lol I said mmmmm dark cocoa. Omg they are so look good. And they are! Don’t even care about the peanut butter. And I eat peanut butter everyday. Very simple cookie to make and very delicious. Thanks for a new cookie recipe!
Patricia A Vasel says
Your cookies came out great!! I had just enough ingredients left to make them. I was trying to find a recipe for my husband so he could take some to work with him tomorrow and you were the very first one I saw. Thankyou so much for sharing this recipe. I also signed up for your newsletter. 😊 Patricia
Julia says
Bitter aftertaste. Followed the recipe exactly. Also, gotta love the instructions that say, “Bake for 7 or 8 minutes…. or just beginning to brown.” So in other words, look for really dark brown batter to start to brown.
Amanda Formaro says
Actually yes I do post all reviews. I’m sorry you had trouble, and that you didn’t like them. Hundreds of people have enjoyed them and I’ve never had anyone say they had a bitter after taste. Maybe one of your ingredients were expired? Not sure without being in the kitchen with you. BUT I would NOT want to be in your kitchen with you after seeing your second comment calling me a “fake ass bitch” – that comment was totally unhelpful and rude, so I did NOT approve that one.
Kat says
I have yet to make these cookies but I’m excited to because I have beloved people in my life who love chocolate and pb together. One of which is a front line worker and her father was just diagnosed so she needs something. I have to say though, which is why I’m commenting, that person above is rude and it’s uncalled for. I’m so sorry they were rude to you. Perhaps they measured wrong or they had really bitter or extra dark cocoa. Or they didn’t add enough sugar or any other possible scenario BUT that does not excuse how they spoke to you. So for that I’m sorry and I can’t wait to try your cookies ❤️
Amanda Formaro says
Thank you very much Kat :) The internet empowers people in ways that they would never do in person. My skin has thickened over the years. ;) But I appreciate SO MUCH when I hear things like this, thank you!
Connie Bosselman says
haven’t tried yet. Plan to do for the Holidays. Do they freeze good?
Amanda Formaro says
Yes they freeze great!
Candace says
Followed the recipe and tips . Cookies are delicious! Recipe is a definite keeper!
Jen says
So fudgy and delicious! We added 1 cup of
Chocolate chips too! Give these a go, you won’t regret it!
Jackie Cornatzer says
THANK YOU ! They turned out AWESOME ! I made the size of my cookies a little bit larger than the recipe sujested and baked them a little longer. My husband and I loved them. This is definitely a keeper. I can’t wait to share this with my two sisters.
Shannon says
For those that had dry cookies, it could be the measurements are off, but if they aren’t, you can try 1 of the following:
-Add 1 egg yolk for added moisture.
-Add 1 tablespoon of fat, such as butter or oil for added moisture.
– Try swapping out just 1 or 2 tablespoons of the white sugar for light or dark brown sugar. Brown sugar contains molasses which will add moisture.
As a side note, store your cookies with a slice of bread and your cookies will remain soft for a longer period of time. The cookies will draw the moisture from the bread just like when storing bread with brown sugar, however be conservative because TOO much bread will turn your cookies to mush.