1-Preheat your oven to 375°F (190°C) and get your baking sheets ready this ensures even cooking and makes cleanup a breeze.

2-In a large bowl, mix together the shortening, peanut butter, brown sugar, milk, and vanilla until everything blends smoothly. This step is where the flavors start to come alive!

3-Next, add the egg and beat it in just until it’s fully mixed, keeping the dough light and airy. In another bowl, whisk the flour, cocoa powder, salt, and baking soda together to combine the dry ingredients perfectly. Now, slowly add the dry mix to the wet ingredients, stirring at low speed until just blended over-mixing can make the cookies tough.

4-Scoop the dough by heaping tablespoons onto ungreased baking sheets, spacing them about 2 inches apart for even baking. Use a fork to gently flatten each cookie in a crisscross pattern, which not only looks great but helps them bake evenly. Pop them in the oven for 7 to 8 minutes until they’re set and just starting to brown, but don’t overbake to keep that soft texture.

5-Let the cookies cool on the baking sheet for 2 minutes before moving them to wire racks to finish cooling. This recipe makes about 36 cookies, and they taste amazing served warm with cold milk or hot coffee.