Description
Delight in these rich and chewy Chocolate Peanut Butter Crinkle Cookies, combining creamy peanut butter and mini chocolate chips for a perfect balance of flavors. Finished with a melted chocolate kiss topping, these cookies are a decadent treat ideal 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 and Topping
- 2/3 cup powdered sugar
- 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 the cookies bake evenly and don’t stick.
- Mix wet ingredients and sugars: In a mixing bowl, beat together the butter, 1/2 cup of peanut butter, light brown sugar, and granulated sugar using an electric mixer until the mixture becomes 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 until just combined to avoid overmixing. Gently fold in the mini chocolate chips for pockets of gooey chocolate throughout the cookie.
- Prepare peanut butter powdered sugar coating: In a medium bowl, combine the remaining 1/2 cup peanut butter and the powdered sugar. This mixture will be clumpy and moist. Cover it and refrigerate for at least 30 minutes or up to 3 days to allow it to firm up nicely for coating the cookie dough balls.
- Form cookie dough balls and coat: 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 ensure the coating adheres well. Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow proper spreading.
- Bake the cookies: Bake the cookies for 10 to 12 minutes until the edges are just set but the centers remain slightly doughy. Avoid overbaking to maintain a chewy texture, preventing dryness and crumbliness.
- Add chocolate kiss topping and cool: Immediately after removing the cookies from the oven, press one chocolate kiss gently into the center of each cookie. Allow the cookies to cool on the baking sheet for 15 minutes. Then transfer them to a cooling rack to cool completely. Optionally, you can drizzle melted chocolate over the cookies and sprinkle with sea salt, letting the chocolate set at room temperature.
- Storage: Store the cookies in an airtight container at room temperature for up to one week to maintain freshness and flavor.
Notes
- Do not overbake the cookies; the centers should remain slightly doughy for optimum chewiness.
- Refrigerating the peanut butter powdered sugar mixture helps it adhere better to the dough balls, creating the signature crinkle effect.
- Optionally drizzle with melted chocolate and a sprinkle of sea salt for an extra gourmet touch.
- If you prefer less sweetness, you can reduce the powdered sugar coating slightly.
- Store cookies in an airtight container to keep them fresh for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
