Chocolate Peanut Butter Cookies
Servings: 36 cookies
Calories: 108cal
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
- 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
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.
Video
Notes
- 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
Serving: 1cookie | Calories: 108cal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 105mg | Potassium: 72mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Calcium: 13mg | Iron: 0.6mg
