If you’re wondering how to make chocolate peanut butter this churros-inspired version is the recipe to try. This homemade peanut butter combines roasted peanuts, cocoa, honey, and cinnamon graham crackers to capture those warm cinnamon-sugar + chocolate flavors in every spoonful.
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Post last updated July 30, 2026.
Every time I smell cinnamon and cocoa together, I’m reminded of strolling through Mexico where fresh churros are rolled in cinnamon sugar and served with warm chocolate for dipping. Instead of recreating the dessert itself (which you can do by following this recipe is you’d prefer), I borrowed all the flavors I love most and turned them into this homemade chocolate peanut butter.
Made with 5 simple ingredients in a food processor, it blends into a delightfully crunchy peanut butter spread that’s just as good on toast with sliced bananas or apple slices as it is eaten straight from the jar with a spoon.
One of the things I love most about making flavored peanut butter at home is how easy it is. This cinnamon and chocolate peanut butter spread gets its rich flavor from roasted peanuts, cocoa powder, honey, and cinnamon graham crackers, creating the best combination of chocolate, cinnamon, and roasted peanut flavor.
Whether you spread it on toast, swirl it into oatmeal, or use it as a topping for my churro bacon waffles, it’s the kind of recipe chocolate lovers will find themselves making again and again.
Ingredients
- Cinnamon Graham Crackers – This is the ingredient that makes the recipe special. They bring warm cinnamon, subtle sweetness, and that familiar churro-inspired cinnamon crunch.
- Roasted Salted Peanuts – Roasted, salted peanuts balance the sweetness.
- Cocoa Powder – Unsweetened cocoa powder gives the peanut butter its rich chocolate flavor that reminds me of thick Mexican hot chocolate.
- Peanut Oil – Just enough oil helps everything blend into a silky, spreadable consistency.
- Honey – A little honey adds sweetness without overpowering the peanut flavor.
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Buy Now → How To Make Churros con Chocolate Peanut Butter
1. Blend the Peanuts. Add the roasted peanuts and cocoa powder to a food processor. Process for 1 to 2 minutes until the peanuts break down into a thick paste.
2. Add the Sweeteners. Add the peanut oil and honey. Continue processing until the ingredients form a smooth chocolate mixture before becoming silky peanut butter.
3. Add the Graham Crackers. Add the broken cinnamon graham crackers and pulse a few times until they’re fully incorporated and make the peanut butter taste just like churros con chocolate.
4. Store. Transfer to an airtight container and refrigerate until ready to use.
Kate’s Tips On Making Homemade Peanut Butter
- Use quality ingredients. When you’re making something that has so few ingredients, they should always be the best. Use fresh roasted peanuts and cocoa powder for best results.
- Make it your own. This recipe is perfect for my tastes but feel free to adjust the cocoa powder to make it more chocolatey, more honey to make it sweeter, or more peanut oil if you’d like it more creamy.
- A food processor works best. Blending this with a food processor works best, a blender (even a high-speed one) will be challenging to get the peanuts to blend smoothly.
- Make it creamier. This peanut butter is crunchy (especially with the added graham crackers), if you’d like it creamier, add more peanut oil and keep processing.
Visual Cues Of Homemade Peanut Butter
If you’ve never made homemade peanut butter it may look like it’s not working but have faith, it will come together. Here’s what to expect:
- Dough Ball: As the natural oils are released, the ground peanuts begin clumping together into a peanut butter dough that looks surprisingly dry. It may look like it’s not working, but keep the processor running.
- Thick Paste: After another minute or two, the mixture relaxes into a thick, slightly grainy paste.
- Creamy Peanut Butter: After adding the extra peanut oil the peanut butter will fully incorporate, creating a silky, creamy peanut butter with the correct consistency for spreading. Add more oil if you’d like it creamier.
My Favorite Ways to Enjoy It
This chocolate peanut butter spread never seems to last long in my refrigerator because there’s always another delicious way to use it.
Most mornings, I spread it thickly on warm toast or make a simple banana sandwich with sliced bananas and a drizzle of honey for a healthier way to curb my churros con chocolate cravings.
It’s also one of my favorite dips for crisp apple slices, and a spoonful stirred into oatmeal or plain Greek yogurt instantly makes breakfast feel a little more special.
When I’m craving something sweet, I’ll sandwich it between cinnamon graham crackers for an easy no-bake treat or spoon it over waffles topped with fresh strawberries or bananas.
It’s also incredible spread over my Churro French Toast Casserole, tucked inside Chocolate Churro Hearts, or served alongside Toasted Coconut Rum Raisin Rice Krispie Treats for a dessert platter.
And if dessert is on the menu, a scoop of vanilla ice cream with this peanut butter—and maybe a drizzle of warm hot fudge sauce—is a combination that’s hard to beat.
Flavor Variations
- Extra Cinnamon: Add 1/2 teaspoon ground cinnamon for even more churro flavor.
- Maple Swap: Replace the honey with maple syrup for a slightly deeper sweetness.
- Nutty Twist: Swap the peanuts for roasted almonds to make a delicious chocolate almond butter version.
- Chocolate Peanut Butter Cups: Use this as the peanut butter filling for homemade chocolate peanut butter cups.
Storage and Leftovers
Store your homemade chocolate peanut butter in an airtight container in the refrigerator for up to 2 weeks. It will firm up as it chills, so let it sit at room temperature for 10 to 15 minutes before serving, and stir if any natural oils separate.
FAQs
I don’t recommend it for this recipe. Starting with roasted peanuts lets you control the texture and flavor while creating the freshest homemade chocolate peanut butter. Natural peanut butter can vary quite a bit in consistency and may not blend the same way.
Absolutely. Maple syrup works well if you’d like a different flavor or prefer not to use honey. You may need to add a little extra graham cracker if the peanut butter seems thinner.
Yes. Store it in a freezer-safe airtight container for up to 3 months. Thaw it overnight in the refrigerator, then stir well before serving.
Churros con Chocolate Peanut Butter
Homemade peanut butter with the flavors of churros and chocolate.
Ingredients
- 1 1/2 cups roasted, salted peanuts
- 2 tablespoons unsweetened cocoa powder
- 3-4 tablespoons peanut oil
- 1 tablespoon honey
- 4 cinnamon graham crackers, broken into pieces
Instructions
- Combine 1 1/2 cups peanuts and 2 tablespoons cocoa powder in the bowl of a food processor fitted with the blade attachment. Turn processor for about 1-2 minutes or until peanuts are finely chopped and have gathered in a ball.
- Add 3 tablespoons oil and 1 tablespoon honey and process again until smooth. If it is not combing together, add an additional tablespoon or two of peanut oil. Add 4 crushed graham crackers and pulse until they have blended into the peanut butter but still are in crunchy crumbs.
- Transfer to a container, seal and refrigerate until ready to use. Peanut butter will keep covered in the refrigerator about 2 weeks, maybe longer, warm for a minute or two in the microwave if it gets too hard.
Notes
- Spice Boost: For a more pronounced "churro" profile, add 1/2 teaspoon of ground cinnamon directly into the food processor alongside the cocoa powder.
- Oil Control & Consistency: Start with 3 tablespoons of peanut oil and add additional oil 1 tablespoon at a time if you'd like it to be runnier.
- Oil Substitution: The peanut oil boosts the peanut flavor but if you don't have peanut oil on hand, any neutral high-heat oil works great (such as canola, vegetable, or avocado oil).
- Sweetener Customization: Honey adds a subtle floral sweetness, but pure maple syrup or agave nectar make excellent alternatives—and turn this recipe vegan-friendly! Add additional sweetener if you'd like to make it sweeter.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 96mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 5g
