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I wish all Fridays could include cookies like these.
Lucky for us, it’s December and we have an excuse to eat a least a cookie or two a day. I made these chocolate peanut butter crinkle cookies earlier this week and they’re already long gone. Although, cookies never last more than a day or two around here, so I guess that was to be expected. Cookies are everyone’s favorite. As a lot of you probably assumed, chocolate and peanut butter is probably one of my favorite combos. It’s also a big time favorite of my older brother Brendan’s, who arrived with his girlfriend Lyndsie a week ago. Whenever I know people will be coming into town, I always try to make foods that I know they’ll love.
The main reason I started to get into cooking was because I love seeing the reaction on people’s faces when they take a bite of something delicious. To me, it’s the best feeling knowing I made someone so happy simply by making them food. It’s especially great when I give food to my brothers, who don’t normally get home cooked meals or fresh-baked desserts, and see their roll their eyes reaction…the best! The other day I baked up a batch of chocolate chip cookies for my younger brother Red, who is consistently traveling and almost never home. He literally took the entire 9×13 inch pan of cookies with him back to Copper where he is staying with the US Team and ate them all! Granted he had some help from all his friends, but the kid was pumped. I was feeling pretty good too, even though they were sugar loaded cookies, he was at least eating something homemade, and well, not from Chipotle…
Anyway, I guess my point is that I love making foods for the people around me. Sometimes it’s not even a matter of whether I like something, but more a matter of who I am feeding…cough, cough, chicken noodle casserole…Malachi and Creighton.
Thankfully, I am a fan of this combo of peanut butter and chocolate. These cookies are the bomb. And by that I just mean SO FREAKING DELICIOUS. Covered in chocolate, rolled in peanut butter, and doughy in the center, yum and YUM.
Oh, and a sprinkle of flaky sea salt, you know for good measure.
That extra chocolate drizzle you see on a few of those cookies is totally optional, well, it’s not optional in my mind, but you know, if you prefer just a little chocolate…I guess I get that. But the milk chocolate kiss in the center…a MUST. It kind of makes these cookies a cross between peanut butter blossoms and crinkle cookies. Unlike peanut butter blossoms, these cookies are soft and chewy and not the least bit dense, and the Hershey’s kiss, well that’s obviously perfection.
Can we talk about the crinkle factor to these cookies though? Before the cookies get baked the dough balls are rolled in a peanut butter/powdered sugar “crinkle” mix. This is what makes these crinkle cookies better than any other. Well, this and the chocolate…
Rolling the dough in the peanut butter and powdered sugar allows for ample peanut butter flavor with a touch of sweetness. It’s honestly just so delicious, like biting into a Reese’s, but in soft cookie form. In fact these might be better than Reese’s. <– bold but possibly true.
These cookies would be great for a cookie gift exchange, as easy holiday gifts, or simply to bake up on Christmas Eve and EAT! My whole family is arriving tomorrow and will be here through New Years, so it’s going to be rather crazy around here!
I’ll be back tomorrow for the second to last Christmas Drink Saturday and I am pretty excited about it! Also, I’m wondering if I should post the last Christmas Drink on Friday the 23rd, so you guys can have some time to buy ingredients and things, or should I post it on Christmas Eve? Thoughts? Let me know!
In preparation for a busy weekend, I think we should all probably be making these cookies tonight while sipping on this. Sound good? COOL.
Chocolate Peanut Butter Crinkle Cookies.
Servings: 36 Cookies
Calories Per Serving: 75 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks butter at room temperature
- 1 cup creamy peanut butter
- 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 teaspoons salt
- 1/3 cup mini chocolate chips
- 2/3 cup powdered sugar
- 36-40 chocolate kisses
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a mixing bowl, beat together the butter, 1/2 cup peanut butter, brown sugar, and granulated sugar using an electric mixer until smooth and creamy. Add the egg and vanilla and beat until combined. Add the flour, baking soda, baking powder, and salt and mix until just combined. Fold in the mini chocolate chips.
- In a medium bowl, combine the remaining 1/2 cup peanut butter and the powdered sugar. The mix will be clumpy and moist. Cover and refrigerate 30 minutes or up to 3 days.
- Roll the cookie dough into 2 teaspoon size balls and then roll each ball through the peanut butter powdered sugar mix, pressing gently to adhere. Place 2-inches apart on the prepared baking sheet. Transfer to the oven and bake for 10-12 minutes, until the cookies are just set around the edges but still doughy in the center. It's important not to overbake these as they will be dry and crumbly. Remove from the oven and insert 1 kiss into the center of each cookie. Let the cookies cool on the baking sheet for 15 minutes and then transfer to a cooling rack to cool completely. If desired, drizzle with melted chocolate and sprinkle with sea salt. Let the chocolate set at room temp. Cookies can be stored in an airtight container for up to 1 week.
What are you guys baking up this weekend?
These are insanely good!
Hey there,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Perfection! Made nearly exactly as written including the chocolate drizzle, though they did take closer to 13-14 mins in my oven (and werent the least bit hard/ crunchy after baking that long). Loved by all. 🙂
Hey Leah,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
For this part of the instructions: “In a medium bowl, combine the remaining 1/2 cup peanut butter and the powdered sugar. The mix will be clumpy and moist. Cover and refrigerate 30 minutes or up to 3 days.” Does that mean put the dough into the fridge? Just the coating? Or both? Thanks!
Hey Stacy,
Yes, this is for the dough. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Tieghan – I can’t even tell you how much I love your recipes. Your cookie boxes have re-inspired me to do some Christmas baking! I made these cookies tonight and they are a bit flat. The dough was fluffy and wonderful but even after chilling the cookies are a bit flatter than I would like. I’m going to chill the dough tonight but any suggestions or ideas?
Thanks for sharing all your goodness!
Kim
Hey Kim,
Thanks so much for trying the recipe, I am sorry these were flat for you. Was there anything you adjusted in the recipe? Make sure you roll them into tight balls. I hope this helps for next time! xTieghan
Love it!!!
Thank you so much Sonia! xTieghan
So I’m in the middle of making these, I’m having trouble though. I tried to double the recipe and I’m finding the butter/peanutbutter/sugar mixture to be so airy that when I added the flour it didn’t change the consistency enough to roll out. Any suggestions??
HI! What do you mean airy? Is the dough wet? If the dough is wet, try adding 2-4 tablespoons additional flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
What consistency is the peanut butter/powdered sugar crinkle topping supposed to come out like?
My cookies came out perfect, and taste amazing, but the crinkle topping remained gooey and got peanut butter all over your fingers even the next day.
Thanks -Keith
HI! So the crinkle is supposed to be pretty doughy and moist. Sounds like all went well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hi Tieghan, should we use salted or unsalted butter for these? I know you usually use salted, but just wanted to double check 😉
Thanks!
Hi Stephanie! I like to use salted butter! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I made these cookies and they are amazing! How should I store them without them sticking together or the chocolate being smashed?
HI! I like to store them on a baking sheet and cover the baking sheet with plastic wrap. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
Made these last night. Did you mean to suggest the crinkle topping should be refridgerated, or the dough? I think it worked better on my second batch when I refridgerated the dough. Otherwise it was too sticky to roll. I also had trouble with the crinkle topping and gave up on that.
HI! The cookie dough is meant to be refridgerated, not the topping. The dough needs to be refrigerated or it will be too sticky to roll out. What was the issue with the topping? Sorry for the trouble. Please let me know if you have other questions. Happy Holiday’s ? 🙂
Who says that cookies have to only be reserved for the holidays? I say, a cookie a day keeps a bad mood at bay–at least in moderation! 😉 These peanut butter crinkle cookies look fantastic! PB + C are the ultimate power food couple!
Made these last night. While they are delicious mine really spread a lot! They are basically flat cookies w a kiss in the middle? Any idea why? They’re so good id like to make them again and have them look more like the picture haha
Hi Stephanie! Try sticking it in the fridge for an hour, then roll. That should help them stay fatter. Let me know if you have other questions. Merry Christmas!
My dough is super sticky! Did I beat my batter for too long!? I am currently baking a test round to see if I should just continue with what I have or remake the batter ☹️
Hey Gabrielle! I thin you dough is probably fine, mine is always sticky too, it makes for a soft and moist cookie. Just roll in the peanut crumbles and I think you should be fine. If you can’t roll it, stick it in the fridge for an hour, then roll. That should work too. Let me know if you have other questions. Hope you love these!
Gorgeous crinkles, love that chocolate PB goodness!
Thanks Laura!!
Who wouldn’t love one of these?!