Chewy Chocolate Peanut Butter Cookies
Chewy chocolate peanut butter cookies feature rich cocoa, nutty flavors, and gooey chocolate chips, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Cream the butter, peanut butter, and shortening with sugar in a large mixing bowl.
- Add eggs and vanilla; blend well.
- Combine flour, cocoa, baking soda, and salt.
- Blend into the creamed mixture.
- Stir in chopped nuts and chocolate chips.
- Drop by teaspoon onto an ungreased cookie sheet.
- Bake at 350°F for 8 to 9 minutes, being careful not to overbake.
- Cookies will be soft; they will puff during baking and flatten upon cooling.
- Cool on the cookie sheet until set, about 1 minute.
Tips & Substitutions
For a richer flavor, consider using dark chocolate cocoa powder instead of regular cocoa. If you're out of shortening, you can substitute with an equal amount of additional butter. Be mindful not to overmix the dough after adding the dry ingredients, as this can lead to tougher cookies. For added texture, try mixing in a tablespoon of instant coffee granules.
Serving Suggestions
These chewy chocolate peanut butter cookies are perfect on their own but also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. For a delightful dessert spread, serve them alongside slices of Strawberry Coffee Cake or Pineapple Date Nut Cookies. They make a great addition to any cookie platter for parties or gatherings.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher for longer, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. To enjoy them warm, simply reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chewy Chocolate Peanut Butter Cookies contains roughly 1944 calories, with 25g protein, 224g carbohydrates, and 100g fat. It is an excellent source of protein (50% of the Daily Value), iron (49% of the Daily Value), and potassium (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of regular peanut butter?
Yes, you can use natural peanut butter, but keep in mind it may alter the texture slightly. Natural peanut butter tends to be thinner and may require a bit more flour to achieve the desired consistency.
What can I substitute for eggs in this recipe?
You can replace the eggs with flaxseed meal or applesauce. For each egg, use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water, or 1/4 cup of unsweetened applesauce. This will maintain moisture and help bind the ingredients.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add 1/4 teaspoon per cup of flour. This will help provide structure and texture similar to regular flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).