Description
These cookies marry rich cocoa with creamy peanut butter for a soft, chewy treat that’s anything but ordinary.
Ingredients
Scale
- 1¼ cups (155 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ¾ cup (150 g) granulated sugar, plus extra for rolling
- ⅓ cup (75 g) softened unsalted butter
- ¼ cup (60 g) creamy peanut butter
- 1 large egg
Instructions
- Warm Up the Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Whisk the Dry Mix: In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- Cream the Sugars & Fats: In a stand mixer (or with a hand mixer), beat the butter, peanut butter, and sugar on medium speed until silky and slightly fluffy—about 2 minutes.
- Incorporate the Egg: Crack in the egg and mix just until combined.
- Build the Dough: Gradually add the dry ingredients, mixing on low until a cohesive dough forms. Scrape the bowl as needed.
- Shape & Sugar Coat: Scoop generous spoonfuls of dough (about 1 Tbsp each) and roll into balls. Dredge each ball in extra granulated sugar, then place on the prepared sheet about 2 inches apart.
- Fork-Press Pattern: Gently flatten each ball with a fork, creating a crisscross impression.
- Bake: Slide the tray into the oven for 10–11 minutes, or until the edges are set but the centers remain soft.
- Cool & Enjoy: Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage Tip: Store in an airtight container at room temperature for up to 5 days—if they last that long!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 128kcal
- Sugar: 10g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg