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!
Why we love these
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.
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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Ingredients for this recipe
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
- 1/2 cup shortening or butter flavored shortening (you can substitute butter but the texture may be a little different)
- 3/4 cup creamy peanut butter
- 1 1/4 cups firmly packed light brown sugar
- 3 tbsp milk
- 1 tsp vanilla
- 1 large egg
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa (measure by scoop and sweep, do NOT pack into cup)
- 3/4 tsp salt
- 3/4 tsp baking soda
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. Please scroll down to simply print out the recipe!
- 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.
Expert Tips & FAQs
- You can substitute butter for the shortening, but the texture may be a little different.
- I have used both regular shortening and butter flavored shortening, both with great results.
- 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.
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
- Cherry Pie Cookies
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 Rate ItIngredients
- 1/2 cup shortening or butter flavored shortening
- 3/4 cup creamy peanut butter
- 1 1/4 cups firmly packed light brown sugar
- 3 tbsp milk
- 1 tsp vanilla
- 1 large egg
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa DO NOT pack into measuring cup, scoop and sweep only
- 3/4 tsp salt
- 3/4 tsp baking soda
Things You'll Need
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.
- Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
- 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.
Expert Tips & FAQs
- 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.
Nutrition
This post originally appeared here on Apr 6, 2011.
Amanda Davis
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Tammy Bradshaw says
This is a very easy and quick cookie recipe. My husband is thrilled and says it is now his favorite cookie. I was not as excited with the flavor or lack thereof. However, after allowing them to sit overnight, the flavor has flourished and my mind has been changed. While it is not my new favorite, I will be baking them again! Thank you for sharing.
Malinda Gibbons says
Perfectly delicious 😋
Lucky says
These cookies are so good! I only had Skippy Super Chunk and Skippy Natural Creamy peanut butter. I was afraid the natural was too oily, but used it anyway. No problem! They are delicious! My first panfull got baked before I remembered to crisscross them, so we have some “puffy” and some crisscrossed. Great recipe! Thank you so much!
Madison says
Delicious! I used a stick of butter instead of shortening and oat milk instead of regular because it’s what I had, and it still tasted great. A perfect balance of chocolate and peanut butter in my opinion. However, mine looked a little more fluffy than the pictures. Do you think the butter may have done that? I creamed it with the sugar for a little while so I wonder if I got extra air in there.
Elizabeth says
Thank you! Amazing wonderful delicious cookies! Perfect balance of sweet, cocoa, and peanut butter. Easy to make and turned out beautifully.
Mel says
Used this recipe to make canna-cookies. (I’m on medical.) My husband sampled one and, against my advice, ate a second one just because they were so good. I probably should have made an unmedicated batch. I subbed cannabutter for the shortening. Will definitely make them again.
Laura says
The ingredient list, the baking time, and the texture and flavor are perfect! The recipe is a keeper; I’m so glad I found it and gave it a try. (Next time I might add miniature dark chocolate chips). Thanks for an A+ recipe!
Cristina D. says
I absolutely don’t get anything less than a 5-star rating on this. And the complaints? omg lol I screwed this recipe up worse than anyone could. Forgot to mix the dry ingredients. Forgot to add the egg first. didn’t have shortening – used butter but added a touch of olive oil for fat content. Don’t have an oven with a temperature reding and definitely don’t have an ‘insulated baking sheet’. Didn’t know to grease or ungrease since the pic shows parchment paper (which I didn’t have) and I accidentally spilled a little of the cocoa powder when adding it. I used two measuring cups and my set of measuring spoons and a bowl and my hand mixer.
These cookies were still fantastic on my plain old cheap aluminum baking dish. They were wonderful and really hit the spot. I also was a little short on peanut butter so I’m sure that is part of why I didn’t taste it too strong but anyone reading the comments just know this: They’re very good. Not a big fuss to make. Easy to clean up after. Delicious and wonderful, warm and soft right out of the oven!
Now… back to my miracle cookies LOL
charlie alvarez says
hey amanda thx for all you do for us rooks in the kitchen, food costs too high, have to make instead.
recently gifted 00 flour from italy, can it be used to make these cookies. i was thinking of blending some with bread flour before going out to buy all purpose. your thoghts
Kristen Formaro says
Hi Charlie, 00 flour is fabulous for pasta, pizza, and even bread as the protein count is higher. Using both bread flour and 00 flour will likely yield denser cookies. We have not tested this so we can’t say for sure, but I would suggest using all-purpose flour. Hope that helps!
Martha Bratton says
These are now my very favorite cookies! And I really appreciated the clarity and completeness of the recipe. I think I’ve never before had an accurate prediction of the number of cookies a recipe yields! My oven runs low, so I baked for about 10 minutes, just until there was the least bit of resistance in the cookie. I guess I’d call the cookie scoop a small ice cream scoop, but that’s just how I think of the tool. I had some cinnamon sugar handy and added a dash to the dough, which I loved. I think you could also mess with the recipe by adding a tiny bit of coffee powder. Obviously, I’ll be doing these often and they’ll be in the next care package I send to my grandson in college. I’ve been making biscotti for him because they travel well and last because of their dry consistency. Now I’m saving egg cartons for shipping these. They won’t last long in a house of 8 young men. Thank you!
Kristen Formaro says
Love the addition of cinnamon sugar! Glad they came out well for you :)
Jeanette says
As a family who enjoys chocolate and peanut butter immensely, we wanted to love these. The chocolate flavor was not as strong as we hoped. A fun cookie to try!
Shery Sullivan says
I’m making these for us and 2 friends. Can I also add peanuts? I know I can, but will it affect the texture.
Amanda Formaro says
I haven’t tried adding peanuts myself, but I believe another reader did with good results. Or try using chunky peanut butter instead of creamy.
Sheila says
Just made these, and wow, are they good! I wanted to add a picture but couldn’t. These won’t last long. 👍
Jimmie Daigle says
I have been wanting to try this recipe ever since I saw it, well today I made these yummy Cho. Peanut butter cookies. They hit ever tastebud I have. I am a diabetic and can’t have to many cookies or anything else that is good. I made these with almond flour and They came out beautiful and so delicious. Thank you for or this recipe, I will be making them often.
Dawn says
i don’t have brown sugar can i use white instead thank you for the peanutbutter chocolate cooke
Amanda Formaro says
They should be ok with that change, HOWEVER we have not tested it that why so I can’t guarantee the results.
Brent Afinowicz says
Aye, plain sugar will work just as well. All brown sugar is, is sugar with 1 Tbs of unsulphured molasses per cup of sugar. Dark brown sugar just has a bit more molasses. I keep a jar of molasses on hand as I use it in my bbq sauce, beans, and chili recipes. And also, to make brown sugar if I run out of the store bought ver.
Scott says
These are VERY good! I love peanut butter cookies but hate how dry they can be. Nothing to worry about with this recipe! So soft and wonderful flavour. I loved the suggestion of adding espresso powder – I put almost a tablespoon in the dry ingredients; perfect. Followed the recipe otherwise as stated – no fail recipe. Will definitely be on regular rotation in our house!
Beth says
This is a good recipe, I took it up a notch with espresso powder and peanut butter chips! Really good!
Kurt Kaufman says
Made these last week. Hubby loved them,. Insists I make them again. And soon! So, I will. Easy recipe. I actually lost the recipe and thankfully I found it again today. So, guess what I will be doing after this comment….He’ll be so happy.