Spanish Peanut Butter Cocoa Cookies

These cookies will remind you of Reeses pieces.
Spanish Peanut Butter Cocoa Cookies

Last Updated on October 20, 2021

Spanish Peanut Butter Cocoa Cookies

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.


Spanish Peanut Butter Cocoa Cookies

Spanish Peanut Butter Cocoa Cookies

These cookies will remind you of Reeses pieces.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling: 30 minutes
Total Time: 50 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Difficulty: Moderate
Newsletter: 2022-03-31
Servings (slide to adjust): 1.5 dozen
Calories: 194kcal


  • 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
Ingredients necessary for the recipe step are in italic.


  • 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 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.


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


Serving: 42gCalories: 194kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 173mgPotassium: 120mgFiber: 1gSugar: 12g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

5 Responses to Spanish Peanut Butter Cocoa Cookies

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