Spanish Peanut Butter Cocoa Cookies

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.

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Spanish Peanut Butter Cocoa Cookies

These cookies will remind you of Reeses pieces.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Cooling: 30 minutes minutes

Total Time: 50 minutes minutes

Servings (slide to adjust): 1.5 dozen

Chef Adrienne Boswell

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Difficulty: Moderate

Newsletter: 2022-03-31

Calories per serving: 194kcal

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Equipment

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*Stand Mixer

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*Cookie sheet

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*Parchment Paper

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*Ice Cream Scoop

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Ingredients

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• ½ cup unsalted butter
• ½ cup peanut butter, (Jif recommended)
• 1 tablespoon Dark cocoa
• ½ cup brown sugar
• ½ cup white sugar
• 1 teaspoon pure vanilla
• 1 egg
• ¾ teaspoon baking powder
• 1 ¼ cup sifted flour
• ½ teaspoon salt
• ½ cup Spanish peanuts

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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

• Preheat the oven to 375°F / 190°C. Have ready at least two parchment-lined 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.
• 1/2 cup unsalted butter, 1/2 cup peanut butter
  Cream the butter and peanut butter together until you cannot see any bits of butter in the peanut butter.
• 1 tablespoon Dark cocoa
  Add the cocoa and beat some more.
• 1/2 cup brown sugar, 1/2 cup white sugar
  Then add the sugars, and beat another minute or so.
• 1 teaspoon pure vanilla, 1 egg
  Add the vanilla and egg and beat for 30 seconds.
• 3/4 teaspoon baking powder, 1 1/4 cup sifted flour, 1/2 teaspoon salt
  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.
• 1/2 cup Spanish peanuts
  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.

Notes

This makes about 1 1/2 dozen cookies.  They are very rich.  One cookie is enough for one person.

Nutrition

Serving: 42gCalories: 194kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 173mgPotassium: 120mgFiber: 1gSugar: 12g

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!