If you are a fan of irresistible flavor combinations, this Chocolate Peanut Butter Crinkle Cookies Recipe is an absolute must-try. These cookies perfectly blend rich chocolate with creamy peanut butter to create a chewy, fudgy delight that cracks open to reveal a tender center and a dusting of sweet powdered sugar. Each bite bursts with gooey chocolate chips and the surprise of a melty chocolate kiss on top—making them a standout treat for any occasion, from cozy afternoons with a cup of coffee to festive holiday gatherings.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that are easy to find, but each one plays a special role in building the perfect cookie texture and flavor. From the creamy peanut butter to the blend of leavening agents, these ingredients come together to make a soft, chewy cookie with just the right amount of chocolatey goodness.
- Butter: Two sticks at room temperature provide richness and help achieve a tender crumb.
- Creamy peanut butter: Divided use adds moistness and a classic peanut flavor.
- Light brown sugar: Adds subtle caramel notes and moisture for chewiness.
- Granulated sugar: Balances sweetness and contributes to the cookie’s slight crisp edges.
- Egg: Binds all ingredients together, lending structure and moisture.
- Vanilla extract: Enhances all flavors and adds depth to the cookie base.
- All-purpose flour: The foundation that gives the cookies their shape.
- Baking soda and baking powder: Leavening agents that ensure lightness and a gentle rise.
- Salt: Amplifies sweetness and balances flavors.
- Mini chocolate chips: Little bursts of melted chocolate in every bite.
- Powdered sugar: Used for the coasting mixture, lending a delicate sweetness and crinkle texture.
- Chocolate kisses: Placed on top after baking for that signature melty finish and extra chocolate hit.
How to Make Chocolate Peanut Butter Crinkle Cookies Recipe
Step 1: Prepare for Baking
Start by preheating your oven to 350 degrees F. Make sure to line two baking sheets with parchment paper—this is key for even baking and to prevent sticking. Setting up your workspace now makes the whole process smoother and more enjoyable.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the butter, half of the creamy peanut butter, light brown sugar, and granulated sugar until the mixture becomes silky and smooth. This step creates that luscious base that holds all the flavors together beautifully. Then, beat in the egg and vanilla extract until completely combined, forming a rich and creamy batter.
Step 3: Add Dry Ingredients and Chocolate Chips
Slowly add the flour, baking soda, baking powder, and salt to the wet mixture, stirring gently until just combined to avoid tough cookies. The magic happens when you fold in the mini chocolate chips, which create those irresistible pockets of melty chocolate you’ll want in every bite.
Step 4: Make the Peanut Butter Powdered Sugar Coating
In a separate bowl, mix the remaining peanut butter with powdered sugar. Expect a slightly clumpy and moist mixture—that’s perfect for coating the cookie dough. Cover and chill this mixture for at least 30 minutes, allowing it to firm up for a better roll and texture on the cookies.
Step 5: Form and Coat Cookie Dough Balls
Using a teaspoon measure, roll the dough into small balls (about 2 teaspoons) for even baking. Then roll each ball in the chilled peanut butter powdered sugar mixture, pressing gently so the coating sticks well. Place these coated dough balls on your prepared baking sheets spaced about 2 inches apart to leave room for spreading.
Step 6: Bake with Precision
Bake the cookies for 10 to 12 minutes. Keep an eye on them—the edges should be set while the centers remain soft and slightly doughy to keep that chewy texture that makes these cookies so special. Overbaking can dry them out, so timing really matters here.
Step 7: Add the Finishing Touch
Right after pulling the cookies from the oven, gently press a chocolate kiss into the center of each one. This warm chocolate will melt slightly and add an irresistible gooey center. Let the cookies rest on the baking sheet for 15 minutes before moving them to a cooling rack. For an extra flair, drizzle some melted chocolate over the cooled cookies and add a sprinkle of sea salt to elevate the flavor wonderfully.
Step 8: Store Properly for Freshness
Once cooled, store your Chocolate Peanut Butter Crinkle Cookies in an airtight container at room temperature. They’ll stay fresh and tasty for up to one week, ready whenever a sweet craving strikes.
How to Serve Chocolate Peanut Butter Crinkle Cookies Recipe
Garnishes
Extra chocolate drizzle or a pinch of flaky sea salt transforms these cookies from wonderful to extraordinary, enhancing the chocolate and peanut butter balance. You can also add chopped roasted peanuts or a dusting of cocoa powder for an eye-catching presentation that tastes as good as it looks.
Side Dishes
These cookies pair beautifully with a cold glass of milk for a classic treat, or alongside a hot cup of coffee or tea to make your snack time relaxing and indulgent. For a party, serve them with a scoop of vanilla ice cream for an easy yet elegant dessert.
Creative Ways to Present
Try stacking these cookies with layers of whipped cream or peanut butter mousse for a layered dessert jar. Alternatively, arrange them on a festive platter alongside fresh fruit and nuts to add variety and color, making your dessert table stand out.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover cookies (which might be rare!), store them in an airtight container at room temperature to keep the soft texture intact. Avoid refrigeration, as it can dry them out.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet first, then transfer them to an airtight freezer-safe container or bag. When frozen properly, they can last up to 3 months without losing their charm.
Reheating
To enjoy warm cookies, simply microwave them for 10 to 15 seconds or warm them in a low oven (around 300 degrees F) for 5 minutes. This reawakens the gooey chocolate and soft texture, making them taste freshly baked.
FAQs
Can I substitute crunchy peanut butter for creamy in this recipe?
Yes, you can! Crunchy peanut butter will add a delightful texture with little peanut bits, making these cookies even more interesting. Just be sure to measure carefully, as the consistency might slightly affect the dough.
Are these cookies suitable for people with nut allergies?
Since peanut butter is a main ingredient, this recipe is not suitable for those with peanut allergies. If you want a nut-free version, you could experiment with sunflower seed butter, but the flavor and texture will differ.
Can I use regular-sized chocolate chips instead of mini ones?
Absolutely! Larger chocolate chips will create bigger pockets of melted chocolate, which some people love. Just be mindful that it might slightly change how the dough spreads during baking.
What if I don’t have chocolate kisses on hand?
No worries! You can substitute with a small piece of your favorite chocolate bar or a chocolate candy that melts easily. The key is to press it into the warm cookie immediately after baking for that gooey center.
How do I prevent the cookies from spreading too much?
Make sure your butter is at room temperature but not too soft or melted. Also, chilling the dough balls briefly before coating can help maintain their shape. Proper spacing on the baking sheet will also prevent cookies from merging.
Final Thoughts
Making this Chocolate Peanut Butter Crinkle Cookies Recipe will quickly become one of your favorite baking adventures. The combination of fudgy chocolate, creamy peanut butter, and that irresistible crinkle effect makes these cookies a standout crowd-pleaser. They are easy to make, delightful to eat, and perfect for sharing — so gather your ingredients and treat yourself and your loved ones to this homemade joy!
Print
Chocolate Peanut Butter Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus at least 30 minutes chilling time for coating)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peanut Butter Crinkle Cookies combine the rich flavors of creamy peanut butter and mini chocolate chips with a soft, chewy texture and a delicious chocolate kiss center. Rolled in a sweet peanut butter powdered sugar coating, these crinkle cookies bake up with crackled tops and gooey, chocolatey pockets, making them a perfect treat for any occasion.
Ingredients
Cookie Dough
- 2 sticks butter at room temperature
- 1/2 cup creamy peanut butter (divided from 1 cup total)
- 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
- 1/2 cup creamy peanut butter
- 2/3 cup powdered sugar
Topping
- 36–40 chocolate kisses
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Wet Ingredients: In a mixing bowl, beat together the butter, 1/2 cup of creamy peanut butter, light brown sugar, and granulated sugar using an electric mixer until smooth and creamy. Add the egg and vanilla extract, and mix until fully combined.
- Add Dry Ingredients and 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.
- 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 to firm up for coating.
- Form and Coat Dough Balls: Using a teaspoon measure, roll the cookie dough into balls about 2 teaspoons in size. Roll each ball in the chilled peanut butter powdered sugar mixture, pressing gently to help the coating adhere. Place coated dough balls 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake for 10 to 12 minutes, until edges are just set but centers remain slightly doughy. Avoid overbaking to retain chewiness.
- Add Chocolate Kiss and Cool: Immediately after baking, gently press one chocolate kiss into the center of each cookie. Allow them to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Optionally, drizzle melted chocolate over cooled cookies and sprinkle with sea salt, then let chocolate set at room temperature.
- Store: Store the cookies in an airtight container at room temperature for up to one week to maintain freshness and flavor.
Notes
- Make sure the butter is at room temperature for easier mixing and better texture.
- Do not overbake; cookies should be soft and slightly doughy in the center when done.
- Refrigerating the coating mixture helps it stick better to the cookie dough.
- You can substitute chocolate chips with chopped chocolate chunks for a different texture.
- Melted chocolate drizzle and sea salt topping are optional but add an extra layer of flavor.
