Peanut Butter Cocoa Cookies

Peanut Butter Cocoa Cookies


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


1 h 30 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 48 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • * Substitution: You can substitute 1 stick Crisco(R) Butter Flavor All-Vegetable Shortening Sticks for 1 cup Crisco(R) Butter Shortening.
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  1. 8 Ratings


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 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 OUTSTAND...

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...

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...

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