These soft chocolate and peanut butter flavored cookies will melt away in your mouth as you eat them. They need just 3 ingredients and don’t require any flour, eggs or dairy butter. The cookies store well and are great for gifting or making for an event.
I love meltaway cookies. They are easy to make and store well. And I love how they just melt in your mouth. This version combines two of my favorite flavors: chocolate and peanut butter.
- Peanut Butter
- Cocoa Powder
- Powdered Sugar
Peanut butter: Make sure to use natural peanut butter. You can use smooth or crunchy if you want some added texture, but it needs to be natural peanut butter. This means the ingredient list should not have any added oils and should just be peanuts and salt. If the ingredient list includes added oils, the cookie dough will not turn out right.
Cocoa powder: Use unsweetened cocoa powder. I used dutch process. I did not test with natural cocoa powder but I think it should also work. If you don’t want chocolate flavor, I have a version of these cookies that is just peanut butter flavored.
Powdered sugar: Powdered sugar is the key to the cookies working. They will not work with regular granular sugar because it will make the cookies grainy. I have only made this with store bought powdered sugar which has a little cornstarch added to it. It firms up the dough, provides sweetness for the cookies and also creates the meltaway sensation.
How to Make Chocolate Peanut Butter Meltaway Cookies
The peanut butter and cocoa powder are mixed together until uniform. The powdered sugar is then sifted in and mixed until a cookie dough forms. The cookie dough is then ready to be scooped up with a cookie scoop. I used a 2 tsp cookie scoop because these cookies are quite rich and very peanut buttery so I wanted to make them a little smaller.
The cookie dough balls go onto a baking sheet lined with parchment paper or a silicone baking mat. Gently smooth the surface of each dough ball. They are then ready to be baked. Once the cookies are cooled, dust with powdered sugar before serving.
These cookies are soft and melt in your mouth as you eat them. They are made mostly from peanut butter so you will taste a lot of peanut butter. They are lightly sweetened.
More Easy Cookies
3 Ingredient Chocolate Peanut Butter Meltaway Cookies
- 1 cup (242 g) unsweetened natural peanut butter
- 3 tbsp (21 g) unsweetened dutch process cocoa powder
- 1/2 cup + 2 tbsp (77 g) powdered sugar plus additional for dusting
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add peanut butter and cocoa powder to a large mixing bowl. Mix until the cocoa powder is fully incorporated and the mixture is uniform in color.
- Sift in the powdered sugar. I recommend sifting it in because powdered sugar tends to get a little clumpy and you will not be able to break up the clumps once they are in the dough. Stir the powdered sugar into the dough until it is completely incorporated and a thick dough forms. You can taste the dough at this point and if you wish for more sweetness you can add another 1-2 tbsp of powdered sugar. If you want more chocolate flavor you can add another 1/2 to 1 tbsp of cocoa powder.
- Using a 2 tsp cookie scoop, scoop the dough and release onto the prepared cookie sheet, spacing dough balls one inch apart.
- Using your fingertips, lightly smooth just the surface of the cookie balls, but be careful not to flatten them.
- Place cookies in the oven and bake for about 11-12 minutes. The cookies won't change much in size, but they should look dry and baked rather than still wet dough. Let cookies cool completely and set before removing them from the cookie sheet. Dust with powdered sugar before serving.
- Make sure to use natural peanut butter. This means there are no added oils listed in the ingredients.
- I have only tested this with unsweetened dutch process cocoa powder. I think it should work with unsweetened natural cocoa powder but I have not tested it.
- I used store bought powdered sugar that has a little cornstarch added to it. If making your own powdered sugar, make sure you use a recipe that has cornstarch added.
- Uneaten cookies can be stored in an airtight container at room temperature for a few days.
- Nutrition estimate does not include the powdered sugar dusted on top of the cookies.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.