Peanut Butter and Cocoa Cookies Recipe
Indulge in the perfect combination of peanut butter and rich cocoa in these delectable drop cookies. With a crisp outer layer and a soft, chewy center, these Peanut Butter and Cocoa Cookies are ideal for satisfying your sweet tooth. Whether you’re making them for a large group or a family treat, this recipe is quick and easy to prepare in under 30 minutes, making it perfect for last-minute dessert plans.
Ingredients & Nutritional Information
| Ingredient | Quantity | Nutritional Info per Serving (40 cookies) |
|---|---|---|
| All-purpose flour | 1 1/4 cups | Calories: 107.4 per cookie |
| Cocoa powder | 1/2 cup | Fat: 7g |
| Baking soda | 1/2 tsp | Saturated Fat: 2.8g |
| Unsalted butter | 12 tbsp | Cholesterol: 14.4mg |
| Chunky peanut butter | 1 cup | Sodium: 50.7mg |
| Granulated sugar | 1/2 cup | Carbohydrate: 10.2g |
| Dark brown sugar | 1/2 cup | Fiber: 1g |
| Egg | 1 | Sugar: 5.7g |
| Vanilla extract | 1 tsp | Protein: 2.4g |
Recipe Details
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Servings: 40 cookies
- Calories per Serving: 107.4
- Category: Drop Cookies
- Keywords: Dessert, Cookie & Brownie, < 30 Mins, For Large Groups, Oven
Instructions
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Prepare the Oven:
- Set the oven racks in the upper and lower thirds of the oven.
- Preheat the oven to 350°F (175°C) to ensure it is hot and ready once the dough is formed.
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Mix the Dry Ingredients:
- In a mixing bowl, combine 1 1/4 cups of all-purpose flour, 1/2 cup of cocoa powder, and 1/2 tsp of baking soda.
- Stir the mixture well until the dry ingredients are thoroughly incorporated.
- To ensure a smoother dough, sift the mixture onto a sheet of parchment paper or wax paper.
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Cream the Butter and Peanut Butter:
- In a separate large mixing bowl, use an electric mixer set to low speed to combine 12 tbsp of unsalted butter and 1 cup of chunky peanut butter.
- Once they are mixed, raise the speed to medium and beat in 1/2 cup of granulated sugar and 1/2 cup of dark brown sugar. Continue beating for about one minute until the mixture becomes light and fluffy.
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Incorporate the Wet Ingredients:
- Beat in 1 egg and 1 tsp of vanilla extract, continuing to beat until the mixture is smooth and well combined.
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Combine the Dry and Wet Ingredients:
- By hand, gently stir in the dry ingredients from the flour mixture into the butter mixture. Mix just until all ingredients are incorporated, being careful not to overmix.
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Form the Cookie Dough:
- Divide the dough into four equal sections. From each section, further divide the dough into 10 smaller pieces, yielding 40 pieces in total.
- Roll each piece of dough into a ball, ensuring they are about the same size for even baking.
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Arrange the Cookies on the Baking Sheets:
- Place each ball of dough on a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Using the back of a fork, gently press down on each dough ball once to flatten slightly, then press again across the first marking to create a crisscross pattern.
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Bake the Cookies:
- Place the cookie sheets in the preheated oven. Bake for about 15 minutes, rotating the sheets halfway through to ensure even baking.
- The cookies are done when they are slightly puffed and no longer appear wet on the surface.
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Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, these Peanut Butter and Cocoa Cookies are ready to be enjoyed. Store any leftovers in an airtight container to keep them fresh for several days.
These cookies are perfect for sharing at gatherings, bake sales, or simply as a snack with a glass of milk. Their rich peanut butter flavor paired with the deep chocolatey taste from the cocoa creates an irresistible combination that everyone will love.
Tips for Success:
- For Chewier Cookies: If you prefer a chewier texture, underbake the cookies slightly by reducing the bake time by about 1-2 minutes. They will firm up as they cool.
- Switch Up the Texture: If you prefer a smoother cookie, you can substitute the chunky peanut butter with creamy peanut butter.
- Add Extra Flavors: Enhance the cookies by adding chocolate chips or chopped peanuts into the dough for an extra burst of flavor and texture.
- Freeze for Later: The dough can be frozen before baking. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Store the frozen dough balls in a freezer-safe container for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and bake, adding an extra 1-2 minutes to the bake time.
Enjoy this delicious and simple Peanut Butter and Cocoa Cookie recipe for your next dessert craving! Whether you’re baking for yourself or a crowd, these cookies are sure to impress.
