So, peanut butter cookies. Delicious, yeah? How about adding some cocoa powder to them? I’ve seen a bunch of chocolate peanut butter cookie recipes on Pinterest lately and took it as a sign from the universe to bake some myself.
This recipe comes from Kitchen Fun, and you can make them with either shortening or butter. I’ll use butter next time, and I also recommend rolling the cookies in sugar before baking them, like you would a regular peanut butter cookie. Be careful not to over-bake them; they’ll still look puffy and kind of underdone when you pull them from the oven, but they continue to bake on the sheets for a few minutes while they cool.
Ingredients
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1 1/2 cups packed light brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar, for rolling
Preparation
Preheat oven to 375 degrees. Line several baking sheets with parchment paper.
In a mixer with a paddle attachment, beat shortening, peanut butter, brown sugar, milk, and vanilla until smooth. Add egg and beat, then scrape down your bowl and beat in flour, cocoa powder, baking soda, and salt.
Scoop 1-inch balls of dough and roll in granulated sugar, then place on baking sheets. Press down with a fork to make the crisscross pattern like on a regular peanut butter cookie. Bake for 7-8 minutes, until edges are just set. Remove from oven and cool on baking sheets for 2-3 minutes, then place on a wire rack to cool completely Makes 36.
amy bakes in the 'burgh 