Description
Delicious and easy-to-make Chocolate Peanut Butter Cookies that combine rich cocoa flavor with creamy peanut butter in a soft, chewy cookie. Perfect for satisfying your sweet tooth with the perfect balance of chocolate and peanut butter.
Ingredients
Scale
Wet Ingredients
- 1/2 cup shortening (regular or butter flavor)
- 3/4 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large mixing bowl, beat together the shortening, creamy peanut butter, packed brown sugar, milk, and vanilla extract using an electric mixer until the mixture is smooth and well blended. Then add the egg and mix just until combined to incorporate all flavors.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to make sure everything is evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form the cookie dough without overmixing.
- Form Cookies: Drop the cookie dough by rounded tablespoons onto an ungreased cookie sheet to form dough balls about 1 to 1 ½ inches in diameter. Use a fork to gently press down each dough ball and create the classic crisscross pattern on top.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake for 7-8 minutes. Bake just until the edges are set but the centers are still soft to keep the cookies chewy.
- Cool Cookies: Remove the cookies from the oven and let them cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them set perfectly.
Notes
- Do not overbake to keep cookies soft and chewy.
- You can substitute butter for shortening for a richer flavor.
- Make sure to press the fork lightly to avoid flattening the cookies too much.
- For gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
