Chewy Chocolate PB Cookies

It’s a sunny feel-good kind of weekend in Seattle, so I decided to dust off a recipe I love from the family archives: Chewy chocolate peanut butter chip cookies. Guaranteed to make the cookie lovers in your life go:


Beyond being chocolate + peanut butter (truly the most heavenly combination on earth), the texture of this cookie is satisfyingly chewy without being tough. Perfectly paired with a tall glass of cold milk, this is a decadent cookie bound to please the masses year round.

If you give this recipe a try, I’d love to hear from you! Feel free to leave a comment below or send a direct message.

Happy baking!


Yield = ~4 dozen


  • ½ c. margarine (1 stick)
  • ¾ c. Crisco all-vegetable shortening
  • 1 tbsp. water
  • 2 c. sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • ¾ c. Hershey’s cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 12 oz. Reese’s Peanut Butter chips


  • Preheat oven to 350°
  • In a large mixing bowl, cream margarine, shortening, water and sugar together until smooth.
  • Add eggs and vanilla; beat well.
  • In a separate bowl, combine: flour, cocoa, baking soda and salt. Mix together well.
  • Gradually add to the mixing bowl, beating well after each addition until the dry goods are fully blended.
  • Stir in Reese’s Peanut Butter chips by hand.
  • Scoop cookie dough onto an un-greased cookie sheet in even tablespoonfuls.
  • Bake 9 minutes*, transfer to cooling rack after removed from oven. Let cool fully.

*Cookies may appear fluffy; do not overbake as cookies will fall and become chewy upon cooling. 

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