This rich, soft chocolate cookie with peanut butter chips will be your new favorite recipe for the holidays or any time of year.

Growing up near the Hershey Chocolate Factory meant that life was sweet…literally. On rainy days, the whole town smelled like chocolate cake, and chocolate peanut butter confections could be found everywhere.

It wasn’t until I moved away that I realized not every place in the world served as many chocolate peanut butter foods as my hometown. We had everything from whoopie pies to pancakes to chocolate frosted donuts with a creamy peanut butter center.

My two favorite confections were 1) chocolate cake with rich peanut butter frosting from Hershey’s Chocolate World, and 2) the thick, rich and decadent chocolate cookies with peanut butter chips, also served at Chocolate World.

When I was a teenager, I discovered a little secret. Sometimes the cookie cafe put piles of broken cookies into bags, which they stashed under the counter sold for a $1. These weren’t advertised, but if you asked the right person at the right time you might get lucky. (Sadly, this doesn’t happen anymore, so don’t be disappointed if you go there). :)

I remember how excited I was when I struck chocolate gold in the form of a bag of warm, gooey chocolate peanut butter cookie pieces. Broken or unbroken, they were heaven in my mouth.

I’ve been making the same recipe for years, with one small adjustment. Thanks to a cooking tip from my grandma, I substitute the butter with Crisco.

I know..Crisco seems like an antiquated ingredient, right? But honestly it gives the cookies a softness that I prefer over the crispy texture of cookies made with butter.

Tip: Make sure you use regular cocoa powder in this recipe, and not the special dark/black cocoa powder. I learned the hard way that the dark cocoa powder does not combine with the baking soda in the same way as the regular powder, resulting in a flat cookie.

In my opinion, there’s nothing that tastes better than the combination of chocolate and peanut butter. I hope you love these cookies as much as my family does!

Servings: 36 cookies

Chocolate Peanut Butter Cookies

A soft, rich chocolate cookie filled with peanut butter chips


  • 3/4 c Hershey's cocoa powder
  • 1 tsp baking soda
  • 10 oz peanut butter chips
  • 1 c solid shortening
  • 2 eggs
  • 2 c sugar
  • 2 tsp vanilla
  • 2 c all purpose flour
  • 1/2 tsp salt


  • Preheat oven to 350.
  • Combine flour, cocoa, baking soda and salt in a bowl. Set aside.
  • In a separate bowl, beat shortening and sugar together with a hand mixer or stand mixer until fluffy. Add eggs and vanilla and continue mixing. Slowly add flour mixture until well combined.
  • Fold in peanut butter chips.
  • Form into balls (the size of a rounded tablespoon) and place onto a cookie sheet lined with parchment paper.
  • Bake approximately 8-9 minutes until set (but not firm).

Nutrition Facts

Calories 169kcal (8%)Carbohydrates 22g (7%)Protein 3g (6%)Fat 9g (14%)Saturated Fat 4g (25%)Cholesterol 11mg (4%)Sodium 83mg (4%)Potassium 38mg (1%)Fiber 1g (4%)Sugar 14g (16%)Vitamin A 13IUCalcium 5mg (1%)Iron 1mg (6%)
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