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 extract; 1 large egg; 1 1/4 cups all purpose flour; 1/2 cup unsweetened cocoa powder (scoop and sweep only, do not pack); 3/4 teaspoon salt; 3/4 teaspoon baking soda

Jump to Recipe·5 from 39 reviews

If you’re anything like me and have been on a never-ending quest for the perfect cookie, then this Chocolate Peanut Butter Cookies Recipe is going to be your new best friend. These cookies are that magical combo of rich chocolate and creamy peanut butter, with a soft, chewy texture that’s just irresistible. Stick around—I’ll walk you through every nuance so you nail these beauties on your very first try.

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Why This Recipe Works

Perfect Flavor Balance: The combination of creamy peanut butter and unsweetened cocoa creates a rich, irresistible flavor without being overly sweet.
Ideal Texture: Using shortening keeps the cookies soft and tender, while the careful measurement of cocoa prevents dryness.
Simple Ingredients: You probably have everything in your pantry, making it easy to whip up a batch whenever the craving strikes.
Quick and Reliable: With just about 23 minutes from start to finish, this cookie recipe fits perfectly into busy schedules without sacrificing taste.

Chocolate Peanut Butter Cookies, Easy Chocolate Peanut Butter Cookies, Chewy Peanut Butter Cookies, Chocolate Cookies with Peanut Butter, Soft Peanut Butter 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

Every ingredient here plays an important role, and once you understand why, you won’t just follow this Chocolate Peanut Butter Cookies Recipe—you’ll feel confident adjusting it too. The key, for me, was mastering the cocoa measurement, which can really change the texture if you’re not careful.

Shortening or butter-flavored shortening: Keeps the cookies soft and tender; I recommend shortening for texture but butter adds extra flavor if you prefer.
Creamy peanut butter: Provides that classic peanut flavor and smoothness—skip chunky here unless you want surprises in texture.
Light brown sugar: Adds moisture and a slight caramel undertone that complements the peanut butter perfectly.
Milk: Keeps the batter moist and improves dough consistency for easier handling.
Vanilla: Enhances and rounds out all the flavors beautifully.
Egg: Acts as a binder and contributes to the chewy texture.
All-purpose flour: Structure for the cookies, but be sure to measure it properly for the right density.
Unsweetened cocoa powder: The star for chocolate flavor; scoop carefully and sweep to avoid packing which would dry out the dough.
Salt: Balances sweetness and enhances flavor depth.
Baking soda: Gives the cookies a little lift and helps with tenderness.

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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.

Make It Your Way

One of the things I love about this Chocolate Peanut Butter Cookies Recipe is how adaptable it is. I often tweak it for occasions or whatever I have on hand, and I encourage you to play around with it too. Making it your own turns baking into a fun adventure rather than a strict routine.

Variation: I sometimes swap half the all-purpose flour for whole wheat flour for a nuttier flavor and slight chew without losing that soft texture.
Dietary Modifications: For a dairy-free version, I use a vegan butter alternative and a soy or almond milk substitute, and the cookies still come out fantastic.
Add-ins: Try folding in chocolate chips or chopped peanuts for extra bursts of flavor and crunch, especially if you want to impress friends at a get-together.

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

Step 1: Gather & Prepare – The Foundation of Success

Start by preheating your oven to 375°F and lining your baking sheets. I usually use insulated baking sheets because they promote even baking and help avoid overbrowned bottoms, but regular ones work just fine. Measure your ingredients carefully, especially the cocoa powder—remember to scoop and sweep to keep from packing extra stubbornness into your dough.

Step 2: Cream the Wet Ingredients

In a large bowl, combine shortening, peanut butter, brown sugar, milk, and vanilla. Beat with an electric mixer at medium speed until everything is beautifully blended and creamy; this usually takes about 2-3 minutes. Then add the egg and beat just until it’s incorporated—you don’t want to overmix here, or the cookies could get dense.

Step 3: Mix in the Dry Ingredients

Whisk together the flour, cocoa powder, salt, and baking soda in a separate bowl. Slowly add this dry mix to the wet ingredients on low speed, mixing just until blended. Overmixing is a common trap, so stop once you see no streaks of flour—your cookies will thank you.

Step 4: Shape, Flatten, and Bake

Drop heaping tablespoons of dough onto your ungreased baking sheets—using a cookie scoop makes this much easier and keeps sizes uniform. Give each one about 2 inches of breathing room. Then, gently press each cookie with a fork in a crisscross pattern; not only does this look classic, but it also helps the cookies bake evenly. Bake for 7 to 8 minutes—watch carefully and don’t let them overbake! You’re aiming for cookies that have set edges but a soft center.

Step 5: Cool & Enjoy

Let your cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This short rest helps them firm up without drying out. Then, get ready—these are best enjoyed fresh, ideally with a glass of cold milk or your favorite coffee!

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Tips from My Kitchen

Measuring Cocoa Correctly: I learned the hard way that packing cocoa powder can dry out dough; always scoop and sweep to keep the right texture.
Do Not Overbake: The cookies look soft when you pull them out; they’ll firm up as they cool, so better to err on the side of slightly underbaked than dry.
Cookie Scoop Magic: Using a cookie scoop keeps shapes consistent and speeds up portioning—makes it easier to bake in batches.
Fork Pressing Technique: The classic crisscross fork press isn’t just for looks—it helps the cookies bake evenly and creates a signature peanut butter appearance.

How to Serve Chocolate Peanut Butter Cookies Recipe

Garnishes

I usually keep it simple here—sometimes a sprinkle of coarse sea salt on top of a few cookies just before baking adds a wonderful contrast to the sweet richness. On special occasions, I drizzle melted white chocolate over them for an extra festive touch that’s always a hit.

Side Dishes

These cookies are so flavorful they really don’t need much. But I love pairing them with a cold glass of milk or even a strong espresso for a grown-up twist. If you want to turn dessert into a full treat, fresh fruit like strawberries or sliced bananas can brighten the plate beautifully.

Creative Ways to Present

For birthdays or parties, I’ve arranged these cookies on a tiered platter alternating with small bowls of peanut butter and chocolate ganache for dipping. Another idea is sandwiching them with vanilla ice cream to make quick and impressive ice cream sandwiches—total crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature—it keeps them soft for up to 3 days. If you want to extend freshness, layering them between sheets of parchment paper prevents sticking and preserves their perfect texture.

Freezing

These cookies freeze wonderfully! After they’ve cooled completely, I place them in a single layer in a freezer-safe container with parchment paper between layers. They’ll keep up to 3 months and thaw quickly at room temp—a great trick for unexpected guests.

Reheating

When I want to revive that fresh-baked softness, I pop them in the microwave for about 10-15 seconds or briefly warm them in a 300°F oven for 3-5 minutes. This little step makes a huge difference and tastes like they just came out of the oven.

FAQs

Can I use butter instead of shortening in this Chocolate Peanut Butter Cookies Recipe?

Absolutely! Substituting butter for shortening is fine, though it might affect the texture slightly—the cookies may be a bit less soft but have a richer flavor. Just be sure to use softened butter and not melted to keep the right consistency.
How do I avoid dry cookies when using cocoa powder?

The secret is how you measure your cocoa powder. Don’t scoop it directly with your measuring cup as it packs tightly, leading to more cocoa than the recipe calls for, which makes dough dry. Instead, spoon it into the cup and sweep off the excess with a knife for perfect results.
Can I make these cookies gluten-free?

You can! Try substituting the all-purpose flour with a 1:1 gluten-free flour blend. Just keep in mind that gluten-free flours absorb moisture differently, so you might need to adjust the milk slightly to keep dough consistency just right.
How do I know when these cookies are perfectly baked?

Look for cookies that have set edges and have just begun to brown slightly—with a soft center. They might feel a bit underdone when you take them out, but that’s perfect because they firm up as they cool without becoming dry.
Can I add chocolate chips or nuts to this recipe?

Definitely! Adding chocolate chips or chopped nuts is a great way to amp up texture and flavor. I usually fold in about ½ cup of my favorite chips or nuts just after mixing the dry ingredients for delicious variations.

Final Thoughts

This Chocolate Peanut Butter Cookies Recipe has been a staple in my kitchen for years. It’s so forgiving, so tasty, and always delivers exactly what you want in a cookie—rich flavor, tender chew, and that perfect balance between peanut butter and chocolate. Whether you’re baking for a crowd or just treating yourself, give these a try and I guarantee they’ll fast become one of your favorites as well.