Description
Delightfully rich and chewy Chocolate Peanut Butter Crinkle Cookies combine the nutty flavor of creamy peanut butter with the deep taste of chocolate. These cookies feature a crackly powdered sugar coating and a gooey chocolate kiss topping, making them perfect for holiday treats or any sweet craving.
Ingredients
Scale
Cookie Dough
- 2 sticks butter, at room temperature
- 1 cup creamy peanut butter, divided
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Coating and Topping
- 2/3 cup powdered sugar
- 36–40 chocolate kisses
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the butter, 3/4 cup of the peanut butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Add Chocolate Chips and Remaining Peanut Butter: Fold in the mini chocolate chips and the remaining 1/4 cup peanut butter into the dough to distribute evenly.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up, making it easier to handle and to develop flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Form Cookie Balls and Coat: Using a cookie scoop or spoon, form 1 to 1 1/2 inch balls of dough. Roll each ball generously in powdered sugar ensuring an even coating to create the crinkle effect during baking.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until set around the edges but still soft in the center.
- Add Chocolate Kisses: Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie while still warm to slightly melt the chocolate and adhere it to the cookie.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set properly while keeping the kisses intact.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Chilling the dough is essential for manageable shaping and better texture.
- You can substitute regular peanut butter with natural peanut butter but the dough might be softer, so chill longer.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Mini chocolate chips add bursts of chocolate throughout, but you can increase or omit based on preference.
