Chocolate Peanut Butter Cookies – Soft, Chewy & Easy

Chocolate Peanut Butter Cookies combine rich unsweetened cocoa with creamy peanut butter for a soft, chewy cookie with plenty of chocolate flavor. The dough comes together with simple baking ingredients, then each cookie is pressed with a fork into the classic crisscross pattern before baking. Ready in just 7–8 minutes in the oven, these easy chocolate peanut butter cookies make a great choice for holiday baking, cookie exchanges, or a simple sweet treat whenever a chocolate-and-peanut-butter dessert sounds just right.

Quick Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 7 minutes listed; bake for 7–8 minutes according to the instructions
• Total Time: About 17–18 minutes, plus cooling
• Servings: 12 cookies
• Cooking Method: Oven-baked

Why You’ll Love This Recipe

• Chocolate and peanut butter: Cocoa and creamy peanut butter create a classic flavor combination.
• Soft and chewy texture: The cookies are baked only until the edges are just set.
• Quick baking time: They need only 7–8 minutes in the oven.
• Simple preparation: The dough uses familiar baking ingredients and straightforward mixing steps.
• Classic cookie shape: A fork creates the traditional crisscross pattern before baking.

Ingredients

• 1/2 cup shortening (regular or butter flavor)
• 3/4 cup creamy peanut butter
• 1 1/2 cups packed 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
• 1 teaspoon baking soda
• 1/2 teaspoon salt

The creamy peanut butter provides the characteristic peanut butter flavor, while unsweetened cocoa powder gives these cookies their chocolate base. Packed brown sugar adds sweetness to the dough.

How to Make Chocolate Peanut Butter Cookies

1. Preheat the oven.
   Preheat your oven to 375°F (190°C).
2. Mix the wet ingredients.
   In a large mixing bowl, use an electric mixer to blend the shortening, peanut butter, brown sugar, milk, and vanilla extract until well combined.
3. Add the egg.
   Add the egg and mix until just incorporated.
4. Combine the dry ingredients.
   In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
5. Make the cookie dough.
   Gradually add the dry ingredients to the wet mixture. Stir until the ingredients are fully combined.
6. Shape the cookies.
   Scoop the cookie dough onto an ungreased cookie sheet, forming 1 to 1 1/2 inch dough balls.
7. Create the crisscross pattern.
   Use a fork to gently press down each dough ball, creating a crisscross pattern.
8. Bake.
   Bake for 7–8 minutes, until the edges are just set.
9. Cool.
   Let the cookies cool on the cookie sheet for 2 minutes, then transfer them to a wire cooling rack and allow them to cool completely.

Important Baking Tips

• Measure the dough balls consistently. Forming 1 to 1 1/2 inch dough balls helps keep the cookies similar in size.
• Don’t skip the fork pattern. Gently pressing each dough ball creates the familiar crisscross design.
• Watch the baking time closely. The recipe calls for 7–8 minutes, with the edges just set when the cookies are ready.
• Use an ungreased cookie sheet. The supplied instructions specifically call for placing the dough balls on an ungreased cookie sheet.
• Give the cookies a short rest on the sheet. Let them cool for 2 minutes on the cookie sheet before moving them to the wire rack.
• Don’t overmix after adding the egg. The instructions call for mixing the egg only until it is incorporated.

Storage & Make-Ahead

The supplied recipe does not provide specific storage, freezing, or make-ahead instructions, so no exact storage duration is added.

For the best result according to the recipe, allow the baked cookies to cool completely on a wire cooling rack before serving or storing.

Simple Variations

The recipe already provides two options for the shortening: regular shortening or butter-flavor shortening. Either option can be used as specified in the ingredient list.

No additional substitutions are included because they were not provided with the recipe.

Serving Ideas

• Arrange the completely cooled cookies on a dessert plate for an easy sweet treat.
• Include them on a holiday cookie tray.
• Serve them as part of a cookie exchange.
• Pack a few for an everyday homemade dessert.
• Display the cookies with the fork-made crisscross pattern facing upward for their classic appearance.

FAQ

How long should I bake chocolate peanut butter cookies?

Bake the cookies for 7–8 minutes at 375°F (190°C), until the edges are just set.

Do I need to grease the cookie sheet?

No. The supplied directions specifically say to scoop the dough onto an ungreased cookie sheet.

Why do you press the cookies with a fork?

The fork gently flattens each dough ball and creates the classic crisscross pattern associated with peanut butter cookies.

How long should the cookies cool?

Let them cool on the cookie sheet for 2 minutes, then transfer them to a wire cooling rack to cool completely.

How many cookies does this recipe make?

The recipe lists 12 servings.

Nutrition

Nutritional information was not provided with the recipe, so calories, protein, carbohydrates, fat, and fiber have not been estimated.

Final Thoughts

Chocolate Peanut Butter Cookies bring two familiar dessert flavors together in a soft, chewy cookie that’s simple to prepare. The cocoa-rich dough, creamy peanut butter, brown sugar, and classic fork-pressed shape make these cookies especially fitting for holiday trays, cookie exchanges, or an everyday baking session. Bake them until the edges are just set, let them cool, and enjoy a homemade chocolate-peanut butter favorite.

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