Chocolate Peanut Butter Cookies

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Chocolate and peanut butter are a classic combination and these Chocolate Peanut Butter Cookies are the best of both worlds. They are a rich and delicious treat that is the perfect take on classic peanut butter cookies.

Chocolate Peanut Butter Cookies stacked

The Softest Chocolate Peanut Butter Cookies

I have a sweet spot for a soft, decadent cookie. Peanut Butter Cookies are one of my favorite kinds of cookies and have been for a long time. They still are, but these chocolate and peanut butter cookies are on another level. The cocoa pairs perfectly with the peanut butter, and this recipe makes them melt in your mouth. You have to try them to believe it.

Chewy cookies have always been my preferred texture – until I tried these. You can alter the recipe slightly to make them chewy, but I love how fluffy these are. My kids can tell you that they agree. Whenever I make these chocolate peanut butter cookies, they don’t last long.

Chocolate Peanut Butter Brownies and Chocolate Peanut Butter Bundt Cake are also worth a try for peanut butter and chocolate lovers.

ingredients needed to make chocolate peanut butter cookies

Ingredients you will need

Homemade cookies are some of my favorite treats to bake. The ingredients are cheaper than you realize. The only thing I had to purchase was the shortening. I had everything else in my kitchen to make this delectable chocolate peanut butter cookie recipe.

  • Shortening (regular or butter flavor)
  • Creamy peanut butter
  • Brown sugar: Make sure it is packed when measuring.
  • Milk
  • Vanilla extract
  • Egg
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt

How to Make Chocolate Peanut Butter Cookies

Making the cookie dough for these cookies is so quick and easy. You don’t even have to refrigerate the dough before baking. Once they are cooled, they are ready to eat with a nice cold glass of milk.

  • Step 1. Preheat your oven to 375 degrees F.
  • Step 2. Using an electric mixer, beat shortening, peanut butter, brown sugar, milk, and vanilla in a large bowl until smooth. Then, add the egg and mix until combined.
  • Step 3. Whisk flour, cocoa powder, baking soda, and salt together in a separate bowl.
  • Step 4. Slowly pour the dry ingredients into the wet ingredients and stir until just combined.
  • Step 5. Scoop 1-1 ½ cookie dough balls and place them on an ungreased cookie sheet. 
  • Step 6. Press a fork into each cookie to form a crisscross pattern.
  • Step 7. Bake for 7-8 minutes or until the edges have begun to set.
  • Step 8. Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Can I use Butter Instead of Shortening?

You may notice the shortening called for in the recipe and be wondering if you could use butter instead. Well, yes, you can! But before you decide, here’s what we found when testing this recipe by making it with butter and then shortening.

Shortening Results – the chocolate peanut butter cookies made with shortening were thick and soft. They did not spread much while baking, but did rise up a bit. In our little blind taste test at home, the shortening cookie won!

Butter Results – the cookies made with butter did spread while baking and were much thinner than the cookies made with shortening. They tasted very good and had a chewier texture.

Here is a side by side of the cookies; one made with butter and one with shortening:

Butter vs Shortening for chocolate cookies

Now, here they are again, but showing the inside of the cookies:

Butter vs Shortening for chocolate cookies

Do you know which is which? In the first picture, the cookie on the right was made with butter and the cookie on the left with shortening. In the second picture, the cookie on the bottom was made with butter and the cookie on the top is the shortening version. Both tasted great, but there was a distinct difference in texture and overall appearance.

In short, we do think the shortening works best with this recipe and is really worth a try. If you decide you would rather use butter, be sure to reduce the salt added to the cookie dough to 1/4 teaspoon (or use unsalted butter) and decrease the milk by 1 tablespoon.

Chocolate Peanut Butter Cookies

Tips and Tricks

  • Shortening: You can substitute butter if you do not have shortening. Keep in mind that it will change the texture of the cookie dough after it’s baked. It will be a stickier dough and the cookie will be a bit flatter when it’s done. If you use butter, reduce the salt to ¼ tsp and reduce the milk to 1 tbsp.
  • I recommend using a cookie scoop for perfectly even-sized cookies. If you don’t have one, you can use a spoon.
  • You can use an electric hand mixer or stand mixer for this chocolate peanut butter cookie dough. If you have neither, you can use a traditional whisk it will just take longer to mix.

How to Store Leftovers

Storing these chocolate and peanut butter cookies is easier than ever. I like to keep them in a resealable bag or an airtight container. Keep them at room temperature for up to 1 week.

Other Cookie Recipes You Will Love

Chocolate Peanut Butter Cookies feature
4.97 from 83 votes

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter. You will love this delicious twist on the classic peanut butter cookie!
Servings: 36
Prep: 10 minutes
Cook: 7 minutes
Total: 17 minutes



  • Preheat oven to 375F.
  • In a large mixing bowl, beat together the shortening, peanut butter, brown sugar, milk, and vanilla with an electric mixer until well blended. Add the egg and mix just until combined.
  • In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture and stir until combined.
  • Scoop the cookie dough onto an ungreased cookie sheet to form 1 to 1 ½ inch dough balls. Use a fork to press the dough down and create the traditional crisscross pattern on each cookie.
  • Bake for 7-8 minutes at 375F just until set around the edges. Cool for 2 minutes on the cookie sheet, then transfer to a wire cooling rack to cool.

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Calories: 113kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 5mg | Sodium: 91mg | Potassium: 69mg | Fiber: 1g | Sugar: 10g | Vitamin A: 9IU | Calcium: 15mg | Iron: 1mg