Choco Peanut Butter Cookies Recipe

Name: Choco Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups packed brown sugar; 1 cup peanut butter; 3/4 cup butter; 1/3 cup water; 1 egg; 1 teaspoon vanilla extract; 3 cups rolled oats; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 1/2 cups semi-sweet chocolate chips; 4 teaspoons shortening; 1/3 cup chopped peanuts

Servings: persons

1 1/2 cups packed brown sugar
1 cup peanut butter
3/4 cup butter
1/3 cup water
1 egg
1 teaspoon vanilla extract
3 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips
4 teaspoons shortening
1/3 cup chopped peanuts

1
Preheat oven to 350 degrees F (180 degrees C).
2
Beat brown sugar, peanut butter and margarine until fluffy.
3
Blend in water, egg, and vanilla.
4
Add combined oats, flour and baking soda; mix well
5
Cover; chill 1 hour.
6
Shape into 1 inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4 inch thick circles.
7
Bake 8-10 minutes or until edges are golden brown. Remove to wire rack; cool completely.
8
To make Frosting: Melt chocolate pieces in saucepan over low heat. Stir in vegetable shortening, mixing until smooth.
9
Top each cookie with 1/2 teaspoon melted chocolate. Sprinkle with chopped peanuts. Chill until set. Store tightly covered.

1854

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups packed brown sugar, 1 cup peanut butter, 3/4 cup butter, 1/3 cup water, and more.

Yes, Choco Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco Peanut Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions