Introduction
These cookies offer the ultimate classic flavor combination with a deep chocolate dough swirled with rich, creamy peanut butter. You get a soft, chewy texture with a delightful balance of sweet and salty in every bite. They are simple enough for a weeknight treat but impressive enough for any cookie exchange or party.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 36 cookies
Ingredients
- 1/2 cup shortening (or butter flavored shortening)
- 3/4 cup creamy peanut butter
- 1 1/4 cups firmly packed light brown sugar
- 3 Tablespoons milk
- 1 teaspoon vanilla
- 1 large egg
- 1 1/4 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, use an electric mixer to cream together the shortening, creamy peanut butter, firmly packed light brown sugar, milk, and vanilla until well combined and fluffy.
- Beat in the large egg until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa (scooped and swept, not packed), salt, and baking soda.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can roll them gently into balls for more uniform cookies.
- Bake for 7 to 8 minutes, or until the edges are set. The centers will still look soft. Avoid overbaking for a chewy texture.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Variations
- Stuffed Cookie: Form the dough around a small piece of peanut butter cup or a spoonful of extra peanut butter before baking for a gooey center.
- Criss-Cross Classic: Flatten each dough ball slightly with a fork, making a classic criss-cross pattern on top before baking.
- Ice Cream Sandwiches: Once completely cooled, sandwich a scoop of vanilla ice cream between two cookies.
- Sea Salt Finish: Immediately after removing the cookies from the oven, sprinkle a tiny pinch of flaky sea salt over the top of each one.
Tips for Success
- For consistently sized cookies, use a #40 cookie scoop or a tablespoon measure.
- Ensure your baking soda is fresh for proper rise and texture.
- Let the baking sheets cool completely between batches to prevent the dough from spreading too much.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, place a cookie on a microwave-safe plate and warm for 10-15 seconds to restore a soft, just-baked feel.
FAQ
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter (the kind that separates) can have a different oil content and consistency, which may affect the dough’s texture and spread.
What if I only have salted peanut butter?
If your peanut butter is salted, you may want to reduce the added salt in the recipe by 1/4 teaspoon to avoid overly salty cookies.
Why is the instruction for measuring cocoa powder so specific?
Packing cocoa powder into the measuring cup adds much more than the intended amount, making the dough dry and the flavor overly bitter. The “scoop and sweep” method ensures accuracy.
My cookies spread too much. What happened?
This is often caused by dough that was too warm or baking sheets that were still hot from a previous batch. Make sure to let your dough and pans cool adequately.
Can I make the dough ahead of time?
Yes. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15-20 minutes before scooping and baking.
Why shortening instead of butter?
Shortening helps create a softer, chewier texture with less spread. Butter-flavored shortening provides a rich taste while maintaining that ideal texture.