Description
Deliciously rich and chewy chocolate peanut butter cookies that combine the creamy textures of peanut butter and cocoa powder for a perfect treat. These cookies are quick to prepare and have a soft, slightly underbaked center with a crisp edge, providing a delightful balance of flavors and textures.
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 prepare for baking the cookies.
- Combine Wet Ingredients: In a mixing bowl, blend the shortening, peanut butter, brown sugar, milk, and vanilla extract until well combined and smooth.
- Add Egg: Add the large egg to the wet mixture and mix until just incorporated, ensuring not to overbeat.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a uniform dough forms with no streaks of flour.
- Shape Dough Balls: Scoop the dough onto an ungreased cookie sheet to form balls approximately 1 to 1.5 inches wide.
- Create Fork Pattern: Press a fork down in a crisscross pattern on each dough ball to slightly flatten and decorate the cookies.
- Bake Cookies: Bake in the preheated oven for 7-8 minutes, until the edges are set, but the centers remain slightly underbaked for a soft texture.
- Cool Cookies: Allow the cookies to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely and set.
Notes
- For a crunchier texture, bake an additional 1-2 minutes until centers are fully set.
- You can substitute shortening with butter for a richer flavor.
- Ensure not to overbake to keep cookies soft and chewy.
- Use creamy peanut butter for smooth texture; chunky can be used for added crunch.
- These cookies can be stored in an airtight container for up to 5 days.
