Dessert

Peanut Butter Cocoa Cookies Recipe

ByNoah Steele December 20, 2025December 20, 2025

Introduction

These Peanut Butter Cocoa Cookies combine the rich flavors of peanut butter and cocoa for a deeply satisfying treat. They’re easy to make and perfect for anyone craving a chocolaty twist on a classic peanut butter cookie.

A white plate holds a stack of five thick, round cookies with a cracked texture and deep brown color, showing a slightly rough and crumbly surface. One more cookie leans against the stack, displaying the same rough texture and the marks of a fork pressed on top, creating a pattern of lines. In the background, a wire rack holds more cookies that are blurred and out of focus, all set on a white marbled surface. The lighting is soft and natural, highlighting the detailed cracks and ridges of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-Purpose Flour
1/4 cup Unsweetened Cocoa Powder

1 teaspoon Baking Soda
1/4 teaspoon Salt

1 cup Peanut Butter
3/4 cup Brown Sugar

1/4 cup Caster Sugar
1/2 cup Butter
1 Large Egg

1/2 teaspoon Vanilla Extract

Instructions

Step 1: Preheat oven to 350 degrees F (180 degrees C).
Step 2: In a small bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, beat together peanut butter, brown sugar, caster sugar, butter, egg, and vanilla extract with a mixer until creamy.
Step 4: Gradually mix in the flour and cocoa mixture. Beat until the cookie dough is moist and comes together.
Step 5: Using a tablespoon or teaspoon depending on your preferred cookie size, scoop out even amounts. Form each into a ball and place onto a cookie sheet, spacing them about 1 1/2 inches apart.

Step 6: Mash each ball slightly with a fork to flatten.
Step 7: Bake for 7-8 minutes, then remove from the oven.
Step 8: Let the cookies cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.

Tips & Variations

Use crunchy peanut butter for added texture.
Add a handful of chocolate chips for extra chocolate flavor.
If you prefer a sweeter cookie, increase the caster sugar by a couple of tablespoons.

For a nut-free version, substitute peanut butter with sunflower seed butter.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat briefly in the microwave if you prefer them warm.

How to Serve

A stack of five soft, thick peanut butter cookies with a rough, cracked surface and visible fork marks on top, showing a deep brown color, sits on a white plate with a detailed rim pattern; one cookie leans against the stack, showing its textured side, and in the background, more cookies are blurred on a cooling rack resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, but natural peanut butter can be less stable and oils may separate. Make sure to stir it well before using and consider chilling the dough slightly if it’s too soft.

Why are my cookies spreading too much?

Cookies can spread if the dough is too warm or if too much butter is used. Chill the dough for 15-20 minutes before baking and measure ingredients carefully to prevent this.