Last Updated on October 20, 2021
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.
- ½ cup 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
- 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 butter, 1/2 cup peanut butterCream the butter and peanut butter together until you cannot see any bits of butter in the peanut butter.
- 1 tablespoon Dark cocoaAdd the cocoa and beat some more.
- 1/2 cup brown sugar, 1/2 cup white sugarThen add the sugars, and beat another minute or so.
- 1 teaspoon pure vanilla, 1 eggAdd the vanilla and egg and beat for 30 seconds.
- 3/4 teaspoon baking powder, 1 1/4 cup sifted flour, 1/2 teaspoon saltSift 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 peanutsAdd 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.