Dessert

Peanut Butter Cocoa Cookies Recipe

ByJake Silas December 25, 2025December 25, 2025

Introduction

These Peanut Butter Cocoa Cookies are a decadent twist on classic peanut butter treats, combining rich cocoa flavor with a creamy, nutty base. They’re quick to make and perfect for satisfying your chocolate and peanut butter cravings in one bite.

A stack of six thick, crumbly brown cookies sits on a white plate with a delicate embossed edge, arranged unevenly with one cookie leaning against the stack. The cookies have visible cracks and ridged fork marks on top, showing their soft and slightly crumbly texture. In the soft focus background, several more cookies rest on a metal cooling rack. The whole scene is set on a white marbled surface. 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 the oven to 350 degrees F (180 degrees C).
Step 2: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, beat the peanut butter, brown sugar, caster sugar, butter, egg, and vanilla extract together with a mixer until smooth and creamy.
Step 4: Gradually add the dry flour and cocoa mixture to the wet ingredients, beating until the dough is moist and well combined.
Step 5: Using a tablespoon or teaspoon, scoop out even-sized portions of dough. Roll each into a ball and place on a cookie sheet, spacing them about 1 1/2 inches apart.
Step 6: Flatten each cookie slightly by pressing down with a fork.
Step 7: Bake the cookies in the preheated oven for 7 to 8 minutes, then remove them from the oven.
Step 8: Let the cookies rest on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.

Tips & Variations

For extra texture, add chopped peanuts or chocolate chips into the dough before baking.
If you prefer a sweeter cookie, increase the brown sugar by 2 tablespoons.
Use natural peanut butter for a more intense peanut flavor and a slightly different texture.
To make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm cookies briefly in a microwave or oven to restore their soft texture.

How to Serve

A stack of five thick, soft chocolate cookies with cracked tops and a rough texture sits in the center of a white plate with a subtle floral pattern around the edge. One cookie leans against the stack, showing its round shape and rich brown color with fork marks on the surface. In the background, a cooling rack with more cookies is slightly out of focus, all placed on a white marbled surface. The lighting is soft and natural, highlighting the cracks and texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can be used and will add a pleasant texture with small peanut pieces in the cookies.

What can I substitute for caster sugar if I don’t have it?

You can substitute caster sugar with superfine sugar or granulated sugar. If using granulated sugar, pulse it in a food processor briefly to make it finer for better mixing.