One of my favorite parts of being a grandmother is baking with my grandchildren when they come over after school. Just last week, my grandson bounded into the kitchen still wearing his soccer cleats and announced that he was starving. I had a batch of cookie dough chilling, so I told him to grab a stool and help me roll the dough into balls.
His little sister, not to be outdone, quickly joined in, smearing flour on her cheek like she was born to be a baker. As we worked, we laughed about whose crisscross fork marks looked the best and whether the cookies would turn out chewy or crisp. By the time the sweet smell of cocoa and peanut butter filled the house, the kids had already set out glasses of milk, ready for dipping.
These cookies brought me back to evenings when my own children were their age, sitting at the same counter with the same eager hands reaching for warm treats. I always say recipes carry stories with them, and this one has now tied together three generations of our family.
Watching the kids enjoy these chocolate peanut butter cookies, their faces smeared with crumbs and smiles, reminded me why I love baking. It isn’t just about filling the cookie jar, it’s about filling our home with joy.
Short Description
Soft, chewy, and packed with the rich flavors of cocoa and creamy peanut butter, these chocolate peanut butter cookies are a simple, bakery-worthy treat perfect for family gatherings, after-school snacks, or just when you need a little comfort.
Key Ingredients
- ½ cup shortening (regular or butter flavor)
- ¾ cup creamy peanut butter
- 1 ½ cups packed brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Tools Needed
- Large mixing bowl
- Electric mixer
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cookie sheets
- Fork for crisscross pattern
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Cream Wet Ingredients
In a large mixing bowl, blend shortening, peanut butter, brown sugar, milk, and vanilla extract with an electric mixer until smooth.
Step 3: Add the Egg
Mix in the egg until just incorporated.
Step 4: Prepare Dry Ingredients
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
Step 5: Combine Mixtures
Gradually add dry ingredients to wet mixture, stirring until fully combined.
Step 6: Shape Cookies
Scoop dough into 1–1 ½ inch balls. Place on ungreased cookie sheet and gently flatten with a fork in a crisscross pattern.
Step 7: Bake
Bake for 7–8 minutes, until edges are set but centers look slightly soft.
Step 8: Cool
Cool on the sheet for 2 minutes, then transfer to a wire rack. Enjoy warm or cooled.
Why You’ll Love This Recipe
Rich Flavor: A deep cocoa base balanced with creamy peanut butter.
Quick and Easy: Ready in under 30 minutes from start to finish.
Kid-Friendly: Fun to bake with children—especially the fork crisscross.
Versatile: Perfect for holidays, bake sales, or just to keep in the cookie jar.
Comforting: Tastes like a cozy blend of a peanut butter cookie and a brownie.
Mistakes to Avoid & Solutions
Overbaking: Cookies may dry out. Pull them when edges are set but centers still look soft—they’ll firm up as they cool.
Skipping the fork press: Without the crisscross, they may not bake evenly. Always press gently before baking.
Overmixing the dough: Can make cookies tough. Stir just until combined.
Using natural peanut butter: It can be too oily and cause spreading. Stick to creamy peanut butter.
Crowding the pan: Cookies spread, so leave at least 2 inches apart.
Serving and Pairing Suggestions
Serve warm with cold milk for kids or coffee for adults.
Pair with vanilla ice cream for an indulgent dessert sandwich.
Perfect for potlucks, picnics, or gifting in a cookie tin.
Arrange on a platter with other classic cookies for a dessert spread.
Storage and Reheating Tips
Store cooled cookies in an airtight container at room temperature for 4–5 days.
Freeze baked cookies in freezer bags for up to 3 months. Thaw at room temperature.
Reheat in the microwave for 10–12 seconds for a just-baked softness.
Freeze unbaked dough balls and bake straight from the freezer, adding 1–2 minutes.
FAQs
1. Can I use butter instead of shortening?
Yes, though the cookies will spread slightly more.
2. Can I use chunky peanut butter?
You can, but it will change the texture slightly with more crunch.
3. How do I know they’re done?
Edges should be firm while the centers look soft—don’t wait until they look fully baked.
4. Can I double the recipe?
Yes, this recipe doubles well. Just use two baking sheets to avoid crowding.
5. Can I add mix-ins like chocolate chips?
Absolutely. Add up to 1 cup of chocolate or peanut butter chips for extra richness.
Tips & Tricks
Chill the dough for 15 minutes if it feels sticky before shaping.
Use parchment for easy cleanup.
Dip your fork in sugar before pressing for a prettier crisscross pattern.
Add a sprinkle of flaky sea salt after baking for a gourmet touch.
For uniform cookies, use a cookie scoop.
Recipe Variations
Peanut Butter Chip Version: Stir 1 cup peanut butter chips into the dough.
Double Chocolate: Add ½ cup more cocoa for a richer flavor.
Holiday Twist: Roll dough balls in red and green sprinkles before baking.
Nut-Free Option: Substitute sunflower seed butter if allergies are a concern.
Stuffed Cookies: Wrap dough around a mini peanut butter cup before baking.
Final Thoughts
These chocolate peanut butter cookies remind me why I love baking—they bring together simple ingredients and create something truly comforting. I watched my grandchildren’s excitement as they pressed down the dough with forks, and I thought about how those small gestures turn into lifelong memories.
There’s something special about a recipe that feels both nostalgic and timeless, one that can travel from lunchboxes to holiday platters without missing a beat. These cookies have just the right balance of chewy and soft, with a richness that satisfies without being overwhelming.
I’ll admit, I even tucked a few into my husband’s lunchbox, knowing they’d brighten his day at work. They are the kind of treat that brings a pause to the busyness of life, allowing you to savor a moment. For me, that’s what baking has always been about—nourishing not just the body but the heart.
Chocolate Peanut Butter Cookies
Ingredients
- ½ cup shortening regular or butter flavor
- ¾ cup creamy peanut butter
- 1 ½ cups packed brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
Instructions
- Preheat to 375°F (190°C). Cream shortening, peanut butter, brown sugar, milk, and vanilla until smooth.
- Mix in the egg. Whisk flour, cocoa, baking soda, and salt in another bowl, then add gradually to the wet mixture.
- Stir until combined. Scoop dough into balls, place on a baking sheet, and press gently with a fork in a crisscross.
- Bake 7–8 minutes until edges set but centers look soft. Cool 2 minutes on the sheet, then transfer to a rack.
