I absolutely love sharing this Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe because it’s like the best of both worlds—rich, deep chocolate with the creamy, nutty goodness of peanut butter all wrapped up in one cookie. When I first tried combining black cocoa powder with peanut butter in a cookie, it blew me away how the two flavors complement each other without overpowering the classic chocolate chip vibe.
This recipe works wonders whenever you want something a bit indulgent but also unique—perfect for weekend baking sessions or when friends drop by. You’ll find that these cookies deliver that soft, chewy texture with a sophisticated chocolate depth that regular cocoa just can’t mimic. Trust me, your family will go crazy for this twist on a timeless favorite!
Why You’ll Love This Recipe
- Unique Flavor Pairing: The combo of black cocoa and peanut butter creates a rich, decadent taste unlike your average cookie.
- Perfect Texture: These cookies come out soft and chewy with just the right amount of spread.
- Simple Ingredients: You probably have most of these pantry staples already, which means easy spontaneous baking.
- Great for Any Occasion: Whether it’s a casual snack or a sweet gift, these cookies impress every time.
Ingredients You’ll Need
Every ingredient here plays a crucial role in creating that perfect Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe. I like to use quality peanut butter and black cocoa powder to get the best depth of flavor, and choosing the right balance of sugars helps with texture and sweetness.
- Unsalted butter: Using unsalted lets you control the salt level—plus it adds rich creaminess.
- All-natural smooth peanut butter: Smooth peanut butter melts better and blends seamlessly with the butter.
- Granulated sugar: Gives the cookies structure and crunch; don’t skip it!
- Light brown sugar: Adds moisture and a hint of caramel flavor.
- Kosher salt: Enhances flavor and balances the sweetness perfectly.
- Large egg: Provides binding and moisture for chewy cookies.
- Vanilla extract: Deepens flavor with a warm, aromatic touch.
- Black cocoa powder: This is the star—ultra-dark cocoa powder that gives the cookie its rich color and intense chocolate flavor.
- Baking soda: Helps the cookies spread just right and gives lift.
- Baking powder: Adds a little extra rise and fluffiness.
- All-purpose flour: The foundation of cookie texture—don’t overmeasure for a tender crumb.
- Semi-sweet chocolate chips: Classic pockets of melty chocolate that everyone loves.
Variations
I love how versatile this Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe can be. Feel free to personalize it to fit your taste or dietary needs – that’s part of what makes baking so fun!
- Nut-free Variation: Swap the peanut butter for sunflower seed butter—my friend did this once, and it was just as delicious and allergy-friendly.
- Extra Chocolatey: Add chunks of dark chocolate or white chocolate chips for more texture and flavor contrasts.
- Chewy vs. Crisp: Adjust baking time slightly (a minute less for chewier cookies, a couple minutes more for crispier).
- Seasonal Twist: Throw in some chopped roasted peanuts or a sprinkle of sea salt on top before baking for a gourmet touch.
How to Make Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Pans
Set your oven racks in the center and lower third positions, then preheat to 350°F. This dual-rack setup ensures even baking because sometimes cookies on one rack can bake faster or browner. Line two rimmed baking sheets with parchment paper or silicone mats—these prevent sticking and make cleanup a breeze, trust me.
Step 2: Melt Butter and Peanut Butter Together
Place the unsalted butter and smooth peanut butter in a small skillet over low heat. Stir gently with a rubber spatula to melt and combine until you have a glossy, smooth mixture. Removing it from heat right away prevents burning and keeps the peanut butter flavor fresh and nutty.
Step 3: Mix Sugars, Salt, and Wet Ingredients
In a medium bowl, mix the granulated sugar, brown sugar, and kosher salt. Pour in the warm butter-peanut butter mixture and whisk until smooth and fully combined, about one minute. Add the egg and vanilla extract, whisking for another two minutes—that little extra whisking aerates the batter for lighter cookies with delicate fluff.
Step 4: Combine Dry Ingredients and Fold in Chocolate Chips
Gently fold in black cocoa powder, baking soda, and baking powder using a rubber spatula until mixed. Then add the flour and chocolate chips and fold just until everything is incorporated—don’t overmix or your cookies might turn out tough.
Step 5: Portion and Bake
Use a 1 1/2–ounce cookie scoop or three tablespoons to drop dough mounds about two inches apart on each baking sheet. Bake for roughly 12 minutes, then rotate the sheets top to bottom and front to back halfway through to ensure even baking. You’re aiming for cookies that puff and just start to spread—watch for slightly glossy edges.
Step 6: Flatten Cookies for Perfect Spread
This is a bit of a fun trick I discovered: right after pulling the baking sheets from the oven, lift each sheet a few inches above the counter and let it drop a few times. This helps flatten the cookies naturally for that ideal spread and chew without losing their airy texture. Let the cookies cool completely on the sheets before enjoying.
Pro Tips for Making Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe
- Use Room Temp Egg: It mixes better and helps with that perfect cookie texture.
- Don’t Skip Dropping the Sheets: The drop method for spreading really elevates the cookie texture and shape.
- Measure Flour Carefully: Too much flour dries out cookies; spoon and level for accuracy.
- Watch Baking Time Closely: Every oven varies, so check at 10 minutes to avoid overbaking.
How to Serve Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe
Garnishes
I often sprinkle a tiny pinch of flaky sea salt on the cookies right after baking—this simple garnish boosts the chocolate and peanut flavors beautifully. Another fun touch is adding a few mini peanut butter chips on top before baking if you want extra gooey peanut bursts.
Side Dishes
Serve these cookies with a cold glass of milk or a warm cup of coffee to complement their rich flavors. For an indulgent treat, pairing with vanilla ice cream or a drizzle of caramel sauce makes dessert feel extra special.
Creative Ways to Present
I’ve tried presenting these cookies stacked in a jar tied with a colorful ribbon for gift-giving, and they were a hit! For a party, arranging them on a slate board with fresh berries and nuts creates a charming dessert display that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature—usually they stay fresh and chewy for up to 4 days. Adding a slice of bread to the container helps keep them soft by maintaining moisture.
Freezing
You can freeze the cookie dough balls on a baking sheet, then transfer them to a ziplock bag once solid. This way, you can bake fresh cookies anytime—just add a couple minutes to the baking time when baking from frozen.
Reheating
To revive leftover cookies, pop them in the microwave for 10-15 seconds or warm them in a low oven for 3-5 minutes. This brings back that freshly-baked softness and melty chocolate goodness.
FAQs
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Can I use regular cocoa powder instead of black cocoa powder?
While you can substitute regular cocoa powder, black cocoa powder gives these cookies their signature deep color and richer chocolate flavor. Regular cocoa will work but expect a lighter color and milder taste.
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Is natural peanut butter necessary?
All-natural smooth peanut butter blends best because it melts smoothly without additives that might affect texture. That said, creamy peanut butter with stabilizers will also work, though the flavor might be slightly different.
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How do I prevent cookies from spreading too much?
Make sure to measure flour accurately and chill the dough briefly if your kitchen’s warm. Also, spacing dough mounds properly and using parchment paper helps maintain shape.
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Can these cookies be made gluten-free?
Yes! Swap the all-purpose flour with a gluten-free baking blend that measures 1:1. This keeps the texture close to the original. Just watch for any changes in baking times.
Final Thoughts
This Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe really has a special place in my baking heart because it turns everyday ingredients into something memorable and crave-worthy. I hope you’ll give this one a try soon—you might just find your new go-to cookie that stands out at every gathering or quiet moment with your favorite drink. Baking it feels like a warm hug, and sharing it is even better.
Print
Peanut Butter & Black Cocoa Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and chewy Peanut Butter & Chocolate Chocolate Chip Cookies that combine the creamy texture of peanut butter with the deep flavors of black cocoa and semi-sweet chocolate chips. Perfectly baked to achieve a soft center and slightly crisp edges, these cookies are a perfect treat for any chocolate lover.
Ingredients
Wet Ingredients
- 1 stick unsalted butter
- 1/4 cup all-natural smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
Mix-ins
- 8 ounces semi-sweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Set racks in the center and lower third of the oven and preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats to ensure cookies do not stick and bake evenly.
- Melt butter and peanut butter: Place the butter and peanut butter in a small skillet over low heat. Stir occasionally with a rubber spatula as the butter melts and peanut butter softens to form a smooth mixture. Remove from heat and set aside to cool slightly.
- Combine sugars and salt: In a medium bowl, mix granulated sugar, brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture and whisk vigorously for about 1 minute until smooth and well combined, forming a cohesive paste.
- Add egg and vanilla: Whisk in the egg and vanilla extract for about 2 minutes, ensuring the mixture is well incorporated and slightly aerated for a light texture.
- Incorporate dry ingredients: Add black cocoa powder, baking soda, and baking powder to the wet mixture. Gently fold with a rubber spatula until fully combined. Then fold in the all-purpose flour and semi-sweet chocolate chips carefully until just combined to avoid overmixing.
- Portion dough and bake: Using a 1 1/2–ounce cookie scoop or three tablespoons, place dough portions onto the prepared baking sheets, spacing them about 2 inches apart. Bake for approximately 12 minutes, rotating and turning the baking sheets halfway through baking to ensure even cooking, until the cookies are puffed and slightly spread.
- Spread cookies after baking: Remove the baking sheets from the oven. To flatten and spread the cookies, lift each sheet a few inches above the counter and drop it firmly four times. This technique creates an ideal texture and shape for the cookies. Allow cookies to cool completely on the sheets before serving.
Notes
- Using black cocoa powder gives the cookies a deep chocolate flavor and dark color; if unavailable, substitute with Dutch-processed cocoa powder for a milder taste and lighter color.
- Be careful not to overmix the dough after adding flour to keep the cookies tender.
- The drop and lift method after baking helps the cookies spread evenly for a perfect chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider adding chopped roasted peanuts to the dough along with chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
