Chocolate Peanut Rounds


(1 vote) 5 1

Whole peanuts and cocoa powder jazz up traditional peanut butter cookies.

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Serving Size / Yield

24 cookies


  • 1/2 C. butter, softened
  • 2/3 C. granulated sugar
  • 1/4 C. smooth peanut butter
  • 1 large egg
  • 2 Tbs. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 C. all purpose flour
  • 1/2 C. unsalted peanuts, coarsely chopped

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Beat butter, sugar and peanut butter in a large bowl with an electric mixer until pale and fluffy. Beat in egg, then cocoa, baking powder and salt. With mixer on low speed, beat in flour until blended. Shape dough into a log 12 inches long and 1 ½ inches thick. Roll in the nuts. Wrap in plastic wrap or waxed paper, transfer to cookie sheet and refrigerate at least 4 hours. Heat oven to 350 degrees. Cut log in 32 slices. Place 1 inch apart on greased cookie sheet(s). Bake 12 to 15 minutes, until cookies feel firm. Remove to wire rack to cool

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