Print

Double Chocolate Peanut Butter Crinkle Cookies

double chocolate peanut butter crinkle cookies - featured image
Print Recipe

These double chocolate peanut butter crinkle cookies are fudgy, gooey, and packed with rich chocolate and creamy peanut butter flavor. With a crackly powdered sugar finish and chewy centers, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (155g)
  • 1/2 cup unsweetened cocoa powder (45g, Dutch-process or natural)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup creamy peanut butter (130g, no-stir recommended)
  • 1 cup granulated sugar (200g)
  • 1/2 cup brown sugar (100g)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips (130g, or chopped chocolate)
  • 1/2 cup powdered sugar (60g, for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and peanut butter together until smooth and fluffy.
  4. Add granulated sugar and brown sugar; beat 2-3 more minutes until light and airy, scraping down the bowl as needed.
  5. Beat in eggs, one at a time, then add vanilla extract. Mix until glossy and thick.
  6. Add dry ingredients to the wet mixture in two parts, mixing on low until just combined. Do not overmix.
  7. Gently fold in chocolate chips. Dough will be thick and sticky.
  8. Cover the bowl and chill dough in the refrigerator for at least 15 minutes (up to 1 hour).
  9. Scoop 1.5 tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar until completely coated.
  10. Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
  11. Bake for 10-12 minutes, until cookies have puffed, cracked, and look set around the edges but are still soft in the center.
  12. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best crinkles, chill the dough and coat generously in powdered sugar before baking. Do not overbake; cookies should look set at the edges but soft in the center. Store in an airtight container for up to 5 days or freeze dough balls for later. Easily adaptable for gluten-free or vegan diets with appropriate substitutions.

Nutrition

Keywords: double chocolate, peanut butter, crinkle cookies, fudgy cookies, easy cookie recipe, chocolate cookies, holiday cookies, dessert, baking, chewy cookies

Find it online: https://bitefuljoy.com/double-chocolate-peanut-butter-crinkle-cookies-easy-recipe-for-fudgy-gooey-cookies/