Peanut Butter Cocoa Cookies

prep: 20MIN.
cook: 12MIN.
yield: 4 dozen


    1/2 cup Crisco® Butter Flavor All-Vegetable Shortening

    1/2 cup Jif® Extra Crunchy Peanut Butter

    1/2 cup firmly packed brown sugar

    1/2 cup sugar

    1 large egg

    1/2 teaspoon vanilla extract

    1 cup all-purpose flour

    1/4 cup unsweetened cocoa powder

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 cup semi-sweet or milk chocolate chips


  1. HEAT oven to 350°F.
  2. BEAT shortening, peanut butter, brown sugar and sugar in large bowl with mixer on medium speed until well blended. Beat in egg and vanilla until blended.
  3. STIR flour, cocoa, baking powder and baking soda in medium bowl until blended. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto baking sheets.
  4. BAKE 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on baking sheets. Remove to wire rack to cool completely.


Serving Size (1 cookie), Calories 70 (Calories from Fat 35), Total Fat 4g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 35mg, Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 6g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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