CB's Kitchen • Desserts
Dark Roasted
Peanut Butter
Cookies
Rich, deeply roasted, and packed with real peanut flavor.
As Featured In
- by The Seattle Times
These dark roasted peanut butter cookies are crisp around the edges, soft in the center, and full of the deeper, toastier flavor that makes CB's Dark Roast Peanut Butter different. They come together with simple pantry ingredients and need no complicated steps. The result is a sturdy, satisfying cookie that works just as well with coffee as it does straight from the baking tray.
Deep peanut flavor in every bite
Most peanut butter cookies lean sweet. These lead with the roast.
CB's Dark Roast Peanut Butter gives the dough a richer flavor and a slightly darker finish, while brown sugar keeps the center soft and the edges lightly crisp. A pinch of sea salt balances the sweetness and brings the peanut flavor forward.
For extra texture, fold in chopped roasted peanuts before baking.
Why dark roast works better
Dark roasted peanut butter adds more depth than standard peanut butter without requiring extra flavoring.
It gives the cookies:
- A deeper roasted peanut taste
- A richer golden-brown color
- More contrast against the sweetness
- A fuller aroma while baking
Use CB's Creamunchy Dark Roast for a smoother cookie with small peanut pieces, or Full Crunch for a more textured finish.
Ingredients
1 cup CB's Dark Roast Peanut Butter
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup chopped roasted peanuts, optional
Flaky sea salt for finishing, optional
How to make dark roasted peanut butter cookies
1. Prepare the Oven
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Mix the Dough
Add the peanut butter, brown sugar, granulated sugar, egg, and vanilla to a large bowl. Stir until smooth and fully combined.
Add the baking soda and sea salt. Mix again until the dough is thick and even.
Fold in the chopped roasted peanuts, if using.
3. Shape the Cookies
Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheet.
Lightly press each cookie with a fork to create the classic crosshatch pattern. Add a small pinch of flaky sea salt on top if desired.
4. Bake
Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft.
Do not overbake. The cookies will continue to firm up as they cool.
5. Cool
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Keep them soft
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies for up to 2 months. Let them come to room temperature before serving.
