Chocolate Peanut Butter Cookies

Craving a delicious treat? Try these easy-to-make Chocolate Peanut Butter Cookies! Perfectly soft and chewy, these cookies combine rich cocoa and creamy peanut butter for a mouthwatering flavor. With simple ingredients and quick baking time, these cookies are a must-try for any dessert lover. Great for holiday baking, parties, or a sweet snack any time of the year. Discover the best way to make and store these delightful cookies, along with tips and tricks for achieving the perfect texture.

• 1/2 cup shortening (regular or butter flavor)
• 3/4 cup creamy peanut butter
• 1 1/2 cups packed brown sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

How to Make Chocolate Peanut Butter Cookies:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, use an electric mixer to blend the shortening, peanut butter, brown sugar, milk, and vanilla extract until well combined.
3. Add the egg and mix until just incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
6. Scoop the cookie dough onto an ungreased cookie sheet, forming 1 to 1 1/2 inch dough balls.
7. Use a fork to gently press down each dough ball, creating a crisscross pattern.
8. Bake for 7-8 minutes, until the edges are just set.
9. Let the cookies cool on the cookie sheet for 2 minutes, then transfer them to a wire cooling rack to cool completely.

How to Store Leftovers:

• Store leftover cookies in an airtight container at room temperature for up to one week.
• For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months.

Tips and Tricks:

• Make sure your peanut butter is creamy for the best texture.
• Don’t overmix the dough after adding the egg to ensure soft, tender cookies.
• If you prefer a more intense chocolate flavor, you can add chocolate chips to the dough.
• Use a cookie scoop to ensure even-sized cookies for uniform baking.

Can I Use Butter Instead of Shortening?

• Yes, you can use butter instead of shortening in this recipe. Keep in mind that using butter may result in slightly different texture and spread of the cookies. Butter tends to make cookies spread more and may create a crisper edge.

Chocolate Peanut Butter Cookies

Recipe by 50KrecipesCourse: DessertCuisine: American

Servings

12

servings

Prep time

10

minutes

Cooking time

7

minutes

Looking for the ultimate cookie recipe? These Chocolate Peanut Butter Cookies are a game-changer! Combining the rich taste of cocoa with the creamy goodness of peanut butter, these cookies are soft, chewy, and absolutely delicious. Perfect for holiday baking, cookie exchanges, or a sweet treat anytime. Quick and easy to make, with simple ingredients you already have at home. Learn the best tips and tricks to achieve perfect cookies every time.

Ingredients

• 1/2 cup shortening (regular or butter flavor)

• 3/4 cup creamy peanut butter

• 1 1/2 cups packed brown sugar

• 3 tablespoons milk

• 1 teaspoon vanilla extract

• 1 large egg

• 1 1/4 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Directions

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, use an electric mixer to blend the shortening, peanut butter, brown sugar, milk, and vanilla extract until well combined.
• Add the egg and mix until just incorporated.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
• Scoop the cookie dough onto an ungreased cookie sheet, forming 1 to 1 1/2 inch dough balls.
• Use a fork to gently press down each dough ball, creating a crisscross pattern.
• Bake for 7-8 minutes, until the edges are just set.
• Let the cookies cool on the cookie sheet for 2 minutes, then transfer them to a wire cooling rack to cool completely.