Super Chocolate Peanut Butter Cookies

Swap out the flour in a traditional peanut butter cookie with cocoa powder for a perfect pair that is ready to devour in no time.
By Vicki Brett-Gach

Super Chocolate Peanut Butter Cookies

Standing at my counter the other night, I had the urge to bake something sweet, and I wanted it to be ready fast.

I was leaning toward my favorite Peanut Butter Thumbprint Cookies, but I was in the mood for something chocolate, too.

That’s when the idea hit me to add cocoa instead of flour to my standard peanut butter cookie recipe. Oh my goodness – the result was outstanding!

So this is my new favorite…light, delicate, scrumptious little bundles of chocolate peanut butter joy.

Super Chocolate Peanut Butter Cookies
 
Swap out the flour in a traditional peanut butter cookie with cocoa powder for a perfect pair that is ready to devour in no time.
Author:
Recipe Type: Dessert, Baking
Serves: 16 cookies
Ingredients
  • ¼ cup unsweetened cocoa
  • ¾ teaspoon baking soda
  • ¼ cup sucanat or organic whole cane sugar
  • ½ cup natural peanut butter
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons organic brown sugar
  • ½ teaspoon pure vanilla extract
  • pinch of salt (optional)
  • 2 tablespoons sucanat or organic whole cane sugar
Instructions
  1. Preheat oven to 350F degrees.
  2. In a large bowl, whisk together cocoa, baking soda, and ¼ cup sucanat.
  3. In a medium bowl, mix together the peanut butter, applesauce, brown sugar, vanilla, and salt, if using.
  4. Add the wet ingredients into the dry ingredients, and combine well.
  5. Form 1-inch balls of cookie dough, and roll one at a time in the extra 2 tablespoons of sugar, coating evenly. Place cookie balls on parchment-covered baking sheet, 2 inches apart. Bake for 8 to 12 minutes, or until almost firm to the touch.
  6. Remove from oven and place pan on cooling rack.
 

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