This cookie recipe is a peanut butter lover’s dream! Chocolate and peanut butter are two flavors that were made for each other. You’ll love these soft and fudgy Chocolate Peanut Butter Cookies!!!
Peanut butter cookies with the crisscross fork impression where a big hit in the 1980’s. I’ve never heard of Chocolate Peanut Butter Cookies until this year and I can’t express what a game changer this is for me. When I was a child I remember my first bite of a peanut butter and grape jelly sandwich and ever since then I’ve been a committed peanut butter enthusiast. Anything with peanut butter sparks my fancy, even peanut butter on Thai pasta!
Chocolate Peanut Butter Cookies are soft and so fudgy on the inside. They just melt in your mouth and are even more delicious with a glass of cold milk (cow, almond, or soy milk) to wash them down. These cookies require only a few ingredients that you probably already have in your pantry. Why not get the kids to help you?! My kids love to roll them and make the crisscross fork impressions.
CAN I USE BUTTER INSTEAD OF SHORTENING?
- Butter: I want to note that I use butter-flavored shortening to make these cookies. If you want to substitute the shortening for butter, the cookies will turn out flatter and have a chewier texture. The butter melts when baking and cause the cookies to spread more, producing a flatter cookie.
- Shortening: Shortening helps the Chocolate Peanut Butter Cookies keep their shape while baking because it won’t melt as much a butter. The cookies won’t spread as much and will rise due to the baking soda. I personally don’t use vegetable shortening in a lot of my baking but for this recipe I highly recommend it.
INGREDIENTS TO MAKE CHOCOLATE PEANUT BUTTER COOKIES
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Butter-flavored shortening or shortening
- Creamy peanut butter
- Brown sugar, packed
- Milk
- Pure vanilla extract
- Large egg
HOW TO MAKE CHOCOLATE PEANUT BUTTER COOKIES
- Preheat the oven to 375°F.
- In a medium bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt; set aside.
- Using a stand mixer with the paddle attachment or a large bowl and handheld mixer, beat together shortening, peanut butter, brown sugar, milk, and vanilla.
- Add the egg; mix until just combined and scrape down the bowl with a rubber spatula.
- Add the dry ingredients to the mixing bowl with the peanut butter mixture; mix until combined
- Scoop the cookie dough into 1 to 1 ½-inch dough balls.
- Roll each ball between your hands and place 12 (3-across x 4-down) dough balls onto a parchment-lined baking sheet.
- Using a fork, press the dough down vertically and then horizontally to form a crisscross pattern.
- Bake for 9-10 minutes, just until set around the edges.
- Cool on the baking sheet for 2 minutes.
- Transfer to a wire rack to cool.
- Store in an airtight container for 7 days or freeze for up to 3 months.
OTHER DELICIOUS COOKIE RECIPES TO TRY:
- Snickerdoodles
- M&M Cookies
- Rainbow Sprinkle Cookies
- Chocolate Chip Cookies
- Coconut Macaroons
- Oreo Rice Krispies Treats
- No-Bake Peanut Butter Cookies
Chocolate Peanut Butter Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter-flavored shortening or shortening
- ¾ cup creamy peanut butter
- 1 ½ cups brown sugar, packed
- 3 Tbsps milk
- 1 tsp pure vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 375°F. In a medium bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt; set aside. Using a stand mixer with the paddle attachment or a large bowl and handheld mixer, beat together shortening, peanut butter, brown sugar, milk, and vanilla. Add the egg; mix until just combined and scrape down the bowl with a rubber spatula. Add the dry ingredients to the mixing bowl with the peanut butter mixture; mix until combined
- Scoop the cookie dough into 1 to 1 ½-inch dough balls. Roll each ball between your hands and place 12 (3-across x 4-down) dough balls onto a parchment-lined baking sheet. Using a fork, press the dough down vertically and then horizontally to form a crisscross pattern.
- Bake for 9-10 minutes, just until set around the edges. Cool on the baking sheet for 2 minutes. Transfer to a wire rack to cool. Store in an airtight container for 7 days or freeze for up to 3 months.
