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
Scale
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.
