Name: Chocolate Peanut Butter Cookies Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1/2 cup shortening or butter flavored 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; 1 1/4 cups all purpose flour; 1/2 cup unsweetened cocoa (scooped and swept, do not pack); 3/4 teaspoon salt; 3/4 teaspoon baking soda

Jump to Recipe· 4.9 from 23 reviews

If you’re a fan of peanut butter and chocolate — and honestly, who isn’t? — then you’re in for a treat with my Chocolate Peanut Butter Cookies Recipe. It’s one of my absolute go-to recipes when I want a cookie that feels both comforting and a bit indulgent, without being complicated. The cookies strike the perfect balance of fudgy chocolate with that cozy peanut butter punch, and they come together faster than you might think. Stick with me here, and I’ll walk you through everything you need to know to bake these beauties perfectly in your own kitchen!

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Why This Recipe Works

Perfect Texture Combination: The use of shortening with peanut butter creates cookies that are soft and tender but still hold their shape nicely.
Balanced Sweetness and Richness: Light brown sugar and unsweetened cocoa powder bring depth without overwhelming the natural peanut butter flavor.
Simple Ingredients, Big Flavor: You probably have everything in your pantry already, making this cookie recipe a weeknight or last-minute dessert winner.
Reliable Baking Process: The step-by-step mixing and baking method ensures even texture and flavor in every single cookie.

Chocolate Peanut Butter Cookies, Peanut Butter Chocolate Cookies, Easy Peanut Butter Cookies, Fudgy Peanut Butter Cookies, Quick Chocolate 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

Let’s talk ingredients for this Chocolate Peanut Butter Cookies Recipe — every single one plays a role in the final bite. When you shop for these, remember a little care with cocoa powder and peanut butter makes all the difference.

Shortening or butter flavored shortening: This keeps the cookies soft and chewy; butter can be swapped but might make them spread more.
Creamy peanut butter: Provides that rich, nutty flavor and creamy texture that balances the chocolate perfectly.
Light brown sugar: Gives moisture and a subtle caramel note that enhances the cookie’s warmth.
Milk: Adds just enough liquid to keep the dough tender without it being wet.
Vanilla extract: A small touch to round out the flavors — don’t skip it!
Egg: Helps bind ingredients and gives the cookie structure.
All-purpose flour: The cookie’s foundation; measuring accurately keeps things balanced.
Unsweetened cocoa powder: Adds deep chocolate flavor; make sure to scoop and sweep instead of packing it in to avoid dryness.
Salt: Enhances and balances sweetness and chocolate flavors.
Baking soda: Gives the cookies a gentle lift and chewy texture.

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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 like to mix things up a bit depending on my mood or occasion with this Chocolate Peanut Butter Cookies Recipe, and trust me, there’s room to play! Feel free to customize the sweetness, texture, or even add a little extra chocolate.

Add chocolate chips: Whenever I mix in some semi-sweet chocolate chips, the cookies get an extra melty surprise that’s hard to resist.
Swap shortening for butter: Using butter will make the cookies spread more and get a crispier edge; if you like a chewier cookie, stick with shortening.
Use crunchy peanut butter: To add a little texture and nutty crunch — perfect if you love that extra bite.
Make it vegan-friendly: Swap milk for almond or oat milk and try a flax egg in place of the regular egg.

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

Step 1: Cream Together the Good Stuff

Start by combining shortening, creamy peanut butter, light brown sugar, milk, and vanilla in a large bowl. I like to use my electric stand mixer here — it blends everything smoothly and gives you a creamy base. Beat on medium speed until it looks luscious and well combined. Then, add the egg and mix until just blended. Over-beating at this stage risks a denser cookie, so keep it gentle and easy.

Step 2: Mix the Dry Ingredients Carefully

In a separate bowl, whisk together your flour, unsweetened cocoa (remember, scoop and sweep!), salt, and baking soda. When you add these dry ingredients to your peanut butter mixture, do it at low speed and mix just until everything comes together. You don’t want to overwork the dough — this keeps the cookies tender and fudgy.

Step 3: Portion and Shape Like a Pro

Drop the cookie dough by heaping tablespoons (I love my cookie scoop for uniform size) onto ungreased baking sheets, spacing them about 2 inches apart. Using the tines of a fork, gently flatten each cookie in a crisscross pattern. This not only makes them look classic but also helps them bake evenly.

Step 4: Bake and Cool Like a Boss

Bake at 375°F for 7 to 8 minutes — keep a sharp eye here! These cookies set quickly and start to brown just slightly at the edges when done. Overbaking will dry them out, and that’s the last thing you want. Let them cool on the baking sheet for 2 minutes before moving to a wire rack to finish cooling completely.

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Pro Tips for Making Chocolate Peanut Butter Cookies Recipe

Measure Cocoa Powder Properly: Scooping and sweeping cocoa powder keeps you from packing in too much, which can dry out the cookies.
Don’t Overmix the Dough: Just combine dry and wet until blended. Overworking makes them tough.
Use An Insulated Baking Sheet: It helps cookies bake evenly without burning the bottoms.
Watch Baking Time Closely: Pull cookies out as soon as edges show slight browning for soft centers.

How to Serve Chocolate Peanut Butter Cookies Recipe

Garnishes

I often sprinkle a little flaky sea salt on the tops right after baking — the salty crunch contrasts the sweet and smooth beautifully. Another favorite is to drizzle melted chocolate over the cooled cookies for an extra decadent touch.

Side Dishes

These cookies are fantastic served alongside a cold glass of milk or a cup of strong coffee. For a party, I like pairing them with vanilla ice cream for an effortless dessert trio everyone adores.

Creative Ways to Present

For birthdays, I’ve arranged these cookies on pretty platters with chocolate drizzles and decorative sprinkles. Another fun idea is to sandwich two cookies with peanut butter frosting or Nutella for an irresistible cookie sandwich.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 4 days. The cookies stay soft but with a slight chew that I actually love — perfect for snacking throughout the week.

Freezing

If I bake in bulk, I freeze these cookies in single layers separated by parchment paper inside a freezer-safe container. They keep well for up to 3 months and thaw quickly when you want a sweet treat.

Reheating

To enjoy frozen cookies like freshly baked, I just pop them in the microwave for 15-20 seconds or in a warm oven for a few minutes. They soften right up and taste just as delightful.

FAQs

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

Yes, you can! Butter adds a richer flavor but tends to make the cookies spread more and have crisper edges. If you prefer softer, chewier cookies, stick with shortening. Both options work, just expect a slight texture difference.
Why should I scoop and sweep the cocoa powder instead of packing it?

Packing cocoa powder adds more than the recipe intends, which can dry out the cookie dough. Scooping and sweeping measures it more accurately, keeping the dough moist and the cookies tender.
How can I make this recipe vegan?

Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit to gel) and use plant-based milk instead of dairy milk. Choose vegan shortening or margarine as well to keep it fully vegan.
How do I know when the cookies are done baking?

Look for cookies that are set around the edges and just starting to brown — they might look slightly underbaked in the middle but will firm up as they cool. Take them out before they get too brown to keep them soft and chewy.

Final Thoughts

This Chocolate Peanut Butter Cookies Recipe has become a little family classic for me — easy enough to whip up any afternoon, and always a crowd-pleaser. I hope that sharing all these tips and little tricks helps you get the same joy out of baking and eating these cookies as I do. Grab your mixing bowl and give it a go — once you do, I bet this recipe will be your kitchen staple too!