Spanish Peanut Butter Cocoa Cookies
These cookies will remind you of Reeses pieces.
Calories per serving: 194kcal
Ingredients
- 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
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.
- Cream the butter and peanut butter together until you cannot see any bits of butter in the peanut butter.
- Add the cocoa and beat some more.
- Then add the sugars, and beat another minute or so.
- Add the vanilla and egg and beat for 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.
Notes
This makes about 1 1/2 dozen cookies. They are very rich. One cookie is enough for one person.
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