Description
These Chocolate Peanut Butter Crinkle Cookies are soft, chewy, and packed with rich flavors of peanut butter and chocolate. The crinkle effect is created by rolling the dough in a peanut butter and powdered sugar mixture, giving each cookie a delightful texture and a sweet, nutty coating. The cookies are finished with a chocolate kiss pressed into the center, creating an irresistible treat perfect for any occasion.
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 Mixture
- 1/2 cup creamy peanut butter (remaining)
- 2/3 cup powdered sugar
Topping
- 36-40 chocolate kisses
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the cookie dough: In a mixing bowl, use an electric mixer to beat together the butter, 1/2 cup peanut butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, beating until fully combined. Incorporate the all-purpose flour, baking soda, baking powder, and salt, mixing just until combined to avoid overworking the dough. Gently fold in the mini chocolate chips.
- Prepare the coating mixture: In a separate medium bowl, combine the remaining 1/2 cup peanut butter with the powdered sugar. The mixture will be clumpy and moist. Cover it and refrigerate for 30 minutes or up to 3 days to firm up.
- Form and coat the cookies: Roll the cookie dough into balls about 2 teaspoons in size. Then, roll each ball through the chilled peanut butter and powdered sugar coating mixture, pressing gently so the coating sticks well. Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft and slightly doughy. Avoid overbaking to keep the cookies moist and chewy rather than dry and crumbly.
- Add the chocolate kiss topping and cool: Remove the baking sheets from the oven and immediately press one chocolate kiss into the center of each cookie. Let the cookies cool on the baking sheet for about 15 minutes to set, then transfer them to a wire rack to cool completely. Optionally, drizzle with melted chocolate and sprinkle with sea salt. Allow the chocolate drizzle to set at room temperature.
- Storage: Store these cookies in an airtight container for up to one week to maintain freshness and texture.
Notes
- Do not overbake the cookies to keep them soft and chewy.
- Refrigerating the coating mixture helps it adhere better to the dough balls.
- You can substitute regular-sized chocolate pieces for the chocolate kisses if preferred.
- Adding a drizzle of melted chocolate and a sprinkle of sea salt enhances the flavor contrast.
- These cookies store well at room temperature in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
