Recipes in this Post
So, this morning, I got a while hair up my rear. Whilst thinking about making waffles for breakfast, I looked in my pantry and spied a jar of peanut butter, a can of Spanish peanuts in their skins, and a box of Dark Hershey’s cocoa. Reese’s peanut butter cups jumped to mind.
The choice of peanut butter is important in this recipe. Don’t go for the extra cheap peanut butter that has no flavor. Since the recipe has Spanish peanuts, you will want to use creamy style peanut butter, Jif is my favorite.
Spanish Peanut Butter Cocoa Cookies
- 1/2 cup butter
- 1/2 cup peanut butter (Jif recommended)
- 1 tablespoon Dark cocoa
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon pure vanilla
- 1 egg
- 3/4 teaspoon baking powder
- 1 1/4 cup sifted flour
- 1/2 teaspoon salt
- 1/2 cup Spanish peanuts
- Pre-heat the oven to 375. Have ready at least two un-greased cookie sheets.
- Note that you will have to scrape down the bowl after each addition. Have ready a stand mixer or large bowl and heavy-duty hand-held mixer.
- Cream the butter and peanut butter together until you cannot see any bits of butter in the peanut butter. Add the cocoa and cream some more. Then add the sugars, and beat another minute or so. Add the vanilla and egg and beat 30 seconds.
- Sift together the flour, baking powder and salt.
- Gradually add to the flour mixture peanut butter mixture, in three batches, and beat until the flour mixture is well incorporated into the batter.
- Add the peanuts and mix lightly until they are also mixed in nicely.
- Using a size 24 small ice cream scoop, scoop out 6 cookies per sheet. Bake in the pre-heated oven for 10 minutes, or until the edges start to brown.
- Remove from the oven and cool on a wire rack.
- Makes 1 1/2 dozen cookies.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.