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Peanut Butter Cocoa Cookies

Peanut Butter Cocoa Cookies

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet


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


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...

Sarah Jo

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.