Jumbo Chocolate Peanut Butter Cookies

Let me tell how quickly I decided to make this cook recipe.....

I'd just put my daughter into the tub to play in a bubble bath. About 5 minutes later I decided to sit down at the computer to check my blog. My husband and son were moaning about not having any dessert but I told them that it wasn't happening because I didn't have time to squeeze it in. I always check my "blogging buddies" list on my blog to see what my friends are cooking or baking. My friend, Amanda @ Amanda's Cookin', baked chocolate peanut butter cookies. MMM!!! Just what I was searching for....a quick, easy recipe that would satisfy their needs for dessert.  Plus, how did she know that I'd been craving chocolate and peanut butter?

This recipe is very easy to whip up. The peanut butter definitely shines through. I had to add about 3 more tbsp. of milk to my cookies because the dough was a bit dry. I also used a large ice cream scoop to make the cookies jumbo sized. The truth is that I really didn't feel like standing in the kitchen scooping out multiple trays of cookies. I added 4 minutes to the baking time.

Here are the cookies right out of oven and still warm. So good!

The next time I make this recipe I'm going to add some chocolate chips. I might dip them into chocolate, too!

Jumbo Chocolate Peanut Butter Cookies
adapted from Amanda's Cookin'

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp milk + more if dough seems a little dry. I used 3 tbsp more
1 tbsp vanilla
1 egg
1 1/4 cups all purpose flour
1/2 cup cocoa
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375*.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by large tbsp (or use a large cookie scoop) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 10- 12 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.