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Peanut Butter Chocolate Cookies

Peanut Butter Chocolate CookiesThese festive cookies are excellent for a holiday meal or party. They have the texture of moist brownies, and they have a rich peanut/chocolate flavor.

Makes about 3 dozen cookies.


  • 1/2 c margarine or butter, softened
  • 1 c creamy peanut butter
  • 1 1/2 c packed brown sugar
  • 4 eggs, lightly beaten
  • 1 Tbsp molasses
  • 2 tsp vanilla extract
  • 2 c all purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 c unsweetened cocoa powder
  • 1 Tbsp dry instant espresso coffee or very finely ground coffee beans
  • granulated sugar, powdered sugar, and chopped peanuts for toppings


  1. In a large bowl, cream the margarine, peanut butter, and brown sugar until smooth.
  2. Add the eggs, molasses, and vanilla and stir until well-incorporated.
  3. In a separate bowl, blend the flour, salt, baking powder, cocoa powder, and dry coffee granules.
  4. Add these dry ingredients to the peanut butter mixture and mix well.
  5. Preheat the oven to 350 F. and line a cookie sheet with parchment paper.
  6. Form cookies by breaking off twelve rounded tablespoons of dough, rolling each between your palms and placing the balls 1 1/2 inch apart on the trays.
  7. Use a fork to lightly press down in one direction; then press the opposite direction to form a slight crosshatch pattern. (Cookies will remain thick and rounded.)
  8. Sprinkle the cookies lightly with granulated sugar.
  9. Bake 5 minutes in the center of the oven, turn the tray, and continue to bake another 4 minutes.
  10. Remove cookies to a cooling rack.
  11. Do the second batch the same way, except that instead of granulated sugar for the topping, press chopped peanuts lightly into the tops of the cookies before baking.
  12. Do the third batch plain without any topping.
  13. When completely cool, sprinkle the plain batch with powdered sugar. When all cookies are cool, arrange on a platter.

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