Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter flavors. You will love this delicious twist on the classic peanut butter cookie!
George Washington Carver (1864–1943), an American agricultural extension educator, from Alabama’s Tuskegee Institute, was the most well known promoter of the peanut as a replacement for the cotton crop, which had been heavily damaged by the boll weevil. He compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other sources. In his 1925 research bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he included three recipes for peanut cookies calling for crushed or chopped peanuts.
It was not until the early 1930s that peanut butter was listed as an ingredient in the cookies.
Try our other great cookie recipes
Chocolate Peanut Butter Cookies
Ingredients
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1 1/2 cups brown sugar packed
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder we prefer dark
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 375 F.
- 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 375 F just until set around the edges. Cool for 2 minutes on the cookie sheet, then transfer to a wire cooling rack to cool.
