Double Chocolate Peanut Butter Crinkle Cookies – Easy Recipe for Fudgy, Gooey Cookies

The first time I pulled a tray of double chocolate peanut butter crinkle cookies out of the oven, the entire kitchen filled with the smell of melted chocolate and roasted peanuts—honestly, it stopped everyone in their tracks. The way the cookies puffed up, cracked open, and revealed gooey, fudgy centers with bits of melty chocolate and creamy peanut butter… it felt like pure magic. These aren’t just cookies, they’re a full-on chocolate-peanut butter experience, and let’s face it, who could ever say no to that?

I stumbled onto this recipe during a late-night craving (you know the kind: when you want something sweet, chocolatey, and just a tad salty). After a few experiments—some too cakey, others almost brownie-like—I finally landed on the perfect balance. These double chocolate peanut butter crinkle cookies have become my go-to treat for everything from rainy-day baking with the kids to “just because” moments. Plus, they always look gorgeous on a dessert table, with that signature powdered sugar crinkle and deep, glossy chocolate cracks.

If you’re looking for a cookie that’s chewy, rich, and just a little bit playful, you’re in the right spot. With pantry staples and a few minutes of hands-on time, you’ll get bakery-worthy double chocolate peanut butter crinkle cookies that make anyone’s day a whole lot sweeter. Whether you’re a peanut butter superfan, a die-hard chocoholic, or just want something special for a cozy night in, this recipe checks all the boxes. Let me show you how to make your new favorite cookie—straight from my kitchen to yours!

Why You’ll Love This Double Chocolate Peanut Butter Crinkle Cookies Recipe

• Quick & Easy: These cookies come together in under 30 minutes (plus a quick chill). Perfect for last-minute cravings or when you want homemade treats without spending hours in the kitchen.
• Simple Ingredients: No fancy shopping trips needed; you probably have everything you need right now—cocoa powder, peanut butter, eggs, sugar, and a handful of chocolate chips.
• Perfect for Any Occasion: Whether it’s a family movie night, a bake sale, or just Tuesday, these double chocolate peanut butter crinkle cookies fit right in. They’re also a total hit for holiday cookie trays and edible gifting!
• Crowd-Pleaser: I’ve tested these at parties, potlucks, and, honestly, my own midnight snack runs. They disappear every single time—kids and grown-ups both rave about them.
• Unbelievably Delicious: The combo of deep chocolate, creamy peanut butter, and a crinkly powdered sugar finish is pure comfort. Each bite is fudgy, a little chewy, and packed with flavor.

What really sets this recipe apart is the texture—the outside gets beautifully crisp with a crackled finish, while the inside stays soft and gooey. The peanut butter not only adds flavor, but also helps the cookies stay super moist (even days later, if they last that long!). I’ve seen crinkle cookies before, but this double chocolate peanut butter version is the one people ask me for again and again.

Honestly, this recipe is like a chocolate lava cake and a peanut butter cookie had a delicious baby. I’ve played with different techniques, but blending the peanut butter into the batter, then adding a swirl on top, gives the best of both worlds: bold flavors, perfect crinkles, and just enough gooey richness. You’ll want to bake these for anyone you love—or just for yourself. Trust me, they’ll bring a smile to your face!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature crinkle texture—without any fuss. Most are pantry staples, and there are lots of ways to tweak or substitute if needed. Here’s what you’ll need for perfect double chocolate peanut butter crinkle cookies:

• All-Purpose Flour (1 1/4 cups / 155g): The backbone of the cookie. For gluten-free, use a 1:1 GF flour blend.
• Unsweetened Cocoa Powder (1/2 cup / 45g): Dutch-process gives a richer chocolate flavor, but natural works too. I like Ghirardelli or Hershey’s for deep color.
• Baking Powder (1 tsp): Helps the cookies puff and crackle. Don’t skip it!
• Salt (1/2 tsp): Balances the sweetness and brings out the chocolate notes.
• Unsalted Butter, softened (1/2 cup / 113g): Adds richness. Let it come to room temp for easy mixing.
• Creamy Peanut Butter (1/2 cup / 130g): Go for a no-stir variety like Jif or Skippy for consistent texture. Natural peanut butter can be used, but mix well and expect a slightly crumblier cookie.
• Granulated Sugar (1 cup / 200g): For sweetness and classic crinkle cookie structure.
• Brown Sugar (1/2 cup / 100g): Adds chewiness and a subtle caramel flavor.
• Large Eggs (2, room temperature): Bind everything together and add moisture. Room temp eggs mix better.
• Vanilla Extract (2 tsp): Rounds out the flavors. Real vanilla is best, but use what you have.
• Semi-Sweet Chocolate Chips (3/4 cup / 130g): For extra gooey chocolate pockets. I love using chopped chocolate bars for big, melty pools.
• Powdered Sugar (1/2 cup / 60g): For rolling and that classic crinkle look.

Substitution Notes:

• Use natural peanut butter for a stronger nutty flavor, but expect a slightly less chewy cookie.
• Swap in almond butter or sunflower seed butter for peanut allergies.
• For a dairy-free version, substitute vegan butter and dairy-free chocolate chips.
• No Dutch-process cocoa? Natural cocoa works, just a bit lighter in color.
• Want extra crunch? Toss in chopped peanuts or mini pretzel pieces.

These double chocolate peanut butter crinkle cookies are super forgiving and easy to customize. If you don’t have an ingredient, chances are there’s a swap that’ll work—no need for a special grocery trip!

Equipment Needed

• Mixing Bowls (at least 2): One for wet, one for dry ingredients. I use sturdy glass bowls—easy to clean and see everything.
• Electric Mixer (hand or stand): Makes creaming butter and sugars a breeze. A sturdy wooden spoon works if you’re feeling old-school (and a little arm workout never hurts).
• Measuring Cups & Spoons: Accuracy matters! I recommend stainless steel for dry and glass for liquids.
• Rubber Spatula: For scraping every bit of batter (trust me, you’ll want it all).
• Baking Sheet(s): Heavy-duty, rimmed baking sheets prevent warping and guarantee even baking.
• Parchment Paper or Silicone Baking Mat: For easy release and no sticky clean-up. Silicone mats are reusable and super budget-friendly in the long run.
• Cookie Scoop or Spoon: To portion dough evenly. I use a 1.5 tablespoon scoop for perfect-sized cookies.
• Wire Cooling Rack: Helps cookies cool evenly and stay crisp on the edges.

If you don’t have a mixer, just use a whisk and some elbow grease. For the baking sheet, even an old-school jelly roll pan will work—just line it well. My favorite tip: keep a dedicated cookie spatula (thin and flexible) for easy cookie removal. And if your pans are getting old, line them with parchment to avoid sticking while saving your bakeware.

How to Make Double Chocolate Peanut Butter Crinkle Cookies

1. Prep and Gather Ingredients (5 min)
   Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. Measure out all your ingredients—trust me, it saves time and mess later.
2. Mix Dry Ingredients (3 min)
   In a medium bowl, whisk together 1 1/4 cups (155g) all-purpose flour, 1/2 cup (45g) unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt. Set aside. The cocoa smell will hit you—so rich!
3. Cream Butter, Peanut Butter, and Sugars (3-4 min)
   In a large bowl, beat 1/2 cup (113g) softened butter and 1/2 cup (130g) creamy peanut butter together until smooth and fluffy. Add 1 cup (200g) granulated sugar and 1/2 cup (100g) brown sugar, then beat 2-3 more minutes until light and airy—scrape down the bowl as needed.
   
   Tip: If it looks separated at first, just keep beating. The mix will come together!
4. Add Eggs and Vanilla (2 min)
   Beat in 2 large eggs (room temp), one at a time, then add 2 tsp vanilla extract. The batter should be glossy and thick.
   
   Note: Cold eggs can cause the butter to seize up. If you forgot to warm them, submerge in warm water for 5 min.
5. Combine Dry and Wet Ingredients (2 min)
   Add dry ingredients to the wet mixture in two parts, mixing on low until just combined. Don’t overmix—stop when you see the last streak of flour disappear.
   
   Warning: Overmixing leads to tough cookies. Gentle is better!
6. Fold in Chocolate Chips (1 min)
   Gently stir in 3/4 cup (130g) semi-sweet chocolate chips. The dough will be thick and sticky.
7. Chill the Dough (15-20 min)
   Cover the bowl and chill in the refrigerator for at least 15 minutes (up to 1 hour). This step keeps the cookies thick and fudgy, not flat.
   
   Tip: If you’re in a rush, pop the dough in the freezer for 8-10 minutes.
8. Shape and Coat Cookies (5 min)
   Scoop 1.5 tablespoon-sized portions of dough (about a golf ball size) and roll them into balls. Roll each ball in powdered sugar (1/2 cup / 60g) until completely coated.
   
   Tip: Generous coating means more dramatic crinkles!
9. Bake (10-12 min)
   Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until cookies have puffed, cracked, and look set around the edges but still soft in the center.
   
   Look for big cracks and a slightly underbaked center—the cookies finish setting as they cool.
10. Cool & Enjoy (10 min)
    Let cookies cool on the sheet for 5 minutes (they’ll be fragile), then transfer to a wire rack to cool completely. The centers will stay gooey and fudgy!
    
    Personal tip: Eat one warm with a glass of cold milk. Pure joy.

Cooking Tips & Techniques

• Softened Butter is Key: If your butter is too cold, you’ll struggle to get that creamy, fluffy texture that makes these cookies so good. Forgot to soften it? Cut into small cubes and microwave for 10-second bursts—just until it gives a little under your finger.
• Don’t Overmix the Dough: This is one of those lessons I learned the hard way. The more you mix, the tougher your cookies will be. Once the dry ingredients are in, mix gently until just combined—even if there are a few streaks left.
• Chill for Crinkles: Chilling the dough is what gives you those dramatic cracks and keeps the cookies thick. If you skip it, your cookies might spread too much (not the end of the world, but not that classic crinkle look).
• Generous Powdered Sugar Coating: Roll each dough ball thickly in powdered sugar—don’t be shy! The more you use, the better the crinkle contrast after baking.
• Watch the Bake Time: The cookies should look set at the edges but still appear soft and underbaked in the middle when you pull them out. Overbaking dries them out, so err on the side of gooey.
• Room Temperature Ingredients: Eggs, butter, and even peanut butter mix more smoothly at room temp, leading to that super even, fudgy texture.
• Batch Baking Tip: Bake one tray at a time in the center of your oven for best results. If you’re doing multiple trays, rotate halfway through.
• Troubleshooting: Flat cookies? Dough was too warm. Dry cookies? Baked a minute too long. Sticky dough? Chill longer or dust your hands with powdered sugar.

Every time I make these double chocolate peanut butter crinkle cookies, I remember my first batch—slightly overbaked, but still devoured in minutes. Practice makes perfect, and these little tweaks really do make all the difference!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve tried Bob’s Red Mill and King Arthur’s and both work beautifully—no one can even tell the difference.
• Vegan: Use vegan butter, a flax egg (1 tbsp ground flax + 2.5 tbsp water, let gel for 5 min), and dairy-free chocolate chips. Opt for almond or sunflower seed butter if peanut isn’t your thing.
• Extra Crunch: Stir in 1/2 cup (60g) chopped roasted peanuts or pretzel pieces for a salty-sweet twist. I tried this for a bake sale and the cookies vanished first!
• Seasonal Twist: Add a pinch of cinnamon or espresso powder to the dough for a warm, cozy flavor (great for fall and winter). Or, swirl in raspberry jam for a PB&J vibe.
• Allergy-Friendly: Replace peanut butter with sunflower seed butter or tahini for a nut-free version. If you’re avoiding chocolate, carob powder and chips swap in pretty well.

My personal favorite? A version with mini marshmallows folded in—think rocky road meets peanut butter cup. Don’t be afraid to try your own spin; these cookies are incredibly adaptable, and every new batch teaches me something fun.

Serving & Storage Suggestions

For the absolute best experience, serve your double chocolate peanut butter crinkle cookies slightly warm, when the chocolate chips are still a little gooey and the centers are fudgy. They look beautiful stacked on a rustic plate or in a cookie jar, dusted with extra powdered sugar for that “snowy” effect.

• Serving Ideas: Pair with ice-cold milk, a hot mug of coffee, or vanilla ice cream for dessert (cookie ice cream sandwiches are next-level!). These also make a thoughtful homemade gift—just wrap up in parchment and tie with twine.
• Storage: Keep in an airtight container at room temperature for up to 5 days. They stay soft and chewy, but if they start to dry out, toss a slice of bread in the container to maintain freshness.
• Freezing: Freeze unbaked dough balls (without powdered sugar) for up to 2 months. When ready to bake, thaw slightly, roll in powdered sugar, and bake as usual. Baked cookies also freeze well; just thaw at room temp.
• Reheating: Pop a cookie in the microwave for 8-10 seconds for that fresh-from-the-oven gooeyness. The flavors actually deepen after a day or two, so don’t be afraid to make ahead.

Honestly, these cookies never last long in my house! But if you do manage to stash a few away, they’re just as dreamy a few days later (if not better).

Nutritional Information & Benefits

Each double chocolate peanut butter crinkle cookie (based on a batch of 24) contains about 160 calories, 8g fat, 20g carbs, and 3g protein. They’re naturally rich in protein and healthy fats from peanut butter, and cocoa powder brings antioxidants to the mix.

For those with dietary needs, you can easily make these gluten-free, dairy-free, or nut-free with the right swaps. Peanut butter gives a lovely boost of energy and keeps you satisfied longer than your average cookie. Just a heads-up: these do contain peanuts, eggs, and dairy (unless you adapt!).

From a wellness perspective, I love these cookies as a treat that feels indulgent but still offers a bit of nourishment. They’re proof that dessert can hit the spot without being overly complicated or off-limits for most lifestyles.

Conclusion

If you’re hunting for the ultimate cookie—one that’s rich, gooey, and guaranteed to spark joy—these double chocolate peanut butter crinkle cookies are it. With their crackly tops, fudgy centers, and that magical chocolate-peanut butter combo, it’s no wonder they vanish in minutes at every gathering.

I love how easy they are to customize; you can use whatever nut butter or chocolate you have on hand, and they always come out just right. Every batch reminds me why I keep coming back to this recipe—it’s comforting, a little nostalgic, and always a crowd favorite.

Give these cookies a try and let me know your favorite variation! Did you add marshmallows, go gluten-free, or create a new flavor? I’d love to see your creations and hear your tips in the comments. Happy baking, and may your cookies always be gooey in the center!

Frequently Asked Questions

How do I get the perfect crinkle look on my cookies?

Roll each dough ball generously in powdered sugar and make sure your dough is well-chilled. This helps create those dramatic cracks as the cookies bake and puff up.

Can I make the dough ahead of time?

Absolutely! Prepare the dough, cover tightly, and refrigerate for up to 48 hours. You can also freeze dough balls and bake straight from the freezer—just add a minute or two to the bake time.

What if I don’t have peanut butter?

You can swap in almond butter, cashew butter, or sunflower seed butter for a different flavor. The texture will be slightly different, but still delicious!

My cookies came out flat. What went wrong?

Flat cookies usually mean the dough was too warm or the baking powder was expired. Make sure to chill the dough and check that your leavening agents are fresh.

Are these cookies safe for nut allergies?

With the original recipe, no—they contain peanut butter. But you can substitute sunflower seed butter or tahini for a nut-free version. Always double-check your ingredient labels to be sure!

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