Description
These Chocolate Peanut Butter Crinkle Cookies combine the rich flavors of peanut butter and chocolate in a soft, chewy treat. Rolled in a powdered sugar and peanut butter coating, baked to perfection, and topped with a chocolate kiss, these cookies deliver a delightful texture and taste that’s perfect for any occasion.
Ingredients
Scale
Dough Ingredients
- 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
- 2/3 cup powdered sugar
Topping
- 36-40 chocolate kisses
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper to ensure even baking and prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, beat together the butter, 1/2 cup of the peanut butter, light brown sugar, and granulated sugar using an electric mixer until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined.
- Add Dry Ingredients and Fold in Chocolate Chips: Gradually add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture, stirring just until combined to avoid overmixing. Gently fold in the mini chocolate chips to distribute evenly throughout the dough.
- Prepare 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 and refrigerate for at least 30 minutes, or up to 3 days, so it firms up for coating the cookie dough balls.
- Form and Coat Cookie Dough Balls: Using a teaspoon measure, roll the dough into balls about 2 teaspoons in size. Roll each ball in the chilled peanut butter and powdered sugar mixture, pressing gently to ensure the coating sticks well. Place the coated balls about 2 inches apart on the prepared baking sheets to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but centers remain slightly soft for a chewy texture. Take care not to overbake to avoid dryness.
- Add Chocolate Kisses and Cool: Right after removing from the oven, press one chocolate kiss gently into the center of each cookie. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Optionally, drizzle melted chocolate over the cooled cookies and sprinkle with sea salt; let the chocolate set at room temperature.
- Store Properly: Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness and flavor.
Notes
- For best results, ensure butter is at room temperature for easy mixing.
- Do not overmix the dough to keep cookies tender and chewy.
- Refrigerating the coating mixture is essential to help it adhere well to the cookie dough balls.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- You can substitute chocolate kisses with your favorite chocolate pieces or candies.
- Optionally drizzle melted chocolate and sprinkle sea salt for enhanced flavor contrast.
- Store cookies in an airtight container at room temperature for up to one week to keep them fresh.
