Peanut Butter Cocoa Cookies Recipe -
Peanut Butter Cocoa Cookies Recipe
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Peanut Butter Cocoa Cookies

Recipe by  

"Lots of peanut butter, cocoa, and chocolate chips make these cookies a great lunchbox or after-school treat."

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Ingredients Edit and Save

Original recipe makes 8 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    1 hr 30 mins


  1. Heat oven to 350 degrees F.
  2. Combine shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well.
  3. Combine flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
  4. Bake 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
Kitchen-Friendly View


  • * Substitution: You can substitute 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks for 1 cup Crisco® Butter Shortening.

Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2012

Delicious! Great recipe, and used butter instead of shortening. My family loved them!

Most Helpful Critical Review
Aug 08, 2012

These were pretty good. The cookie came out thick and chewy, but it was very very dense. The only changes I made were to use white chocolate chips and smooth peanut butter, since that was all I had in my pantry. People who don't like peanutbutter said they were good, but they were just too dense for my tastes. I garnished with raspberries for a bit of color...


8 Ratings

Jan 05, 2013

I cut this recipe in half and used a half cup of regular Crisco shortening. I also used mini semi sweet chocolate chips. I baked these at 350* for eight minutes. The flavor of these are OUTSTANDING but they did not flatten out at all. These turned out more like drops. I most definitely will make these again but I would use half butter in place of some of the shortening.

Sep 14, 2012

These are simply delicious! They are soft and chewy, and addicting! I used a Hershey's Symphony milk chocolate bar chopped up in pieces instead of chocolate chips, it's a milkier chocolate which compliments the cookie a lot better than regular chocolate chips.

Aug 05, 2012

Very rich & chocolatey! The only thing that I would change would be to add more peanut butter. Next time I make these, I'll add 1-1/2 cups instead of just 1 cup. Other than that they are super delicious!

Mar 05, 2013

Ugh - the only redeeming thing in this recipe is they didn't stick to the cookie sheet


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  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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