Peanut Butter Chocolate Crinkle Cookies

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Chewy and full of peanut butter and chocolate flavor, these crinkle cookies are a wonderful treat any time of year.

This recipe has been retested and updated with new photos and information since first posting December 2011.

Somehow crinkle cookies have been relegated to the holidays, but I think we should be making them all year long!

I first made these years back when cookie swaps were all over the internet (and in person!). I first dubbed them “muddy snowdrops,” and ever since, they’ve been a staple in our house, thanks to our love of peanut butter and chocolate.

Check out this blast from the past in the original photo. This kid is going to college next year. Ugh, my heart.

The recipe has gotten a slight tweak since first posting: a bit of granulated sugar is used for rolling the cookies before rolling in the powdered sugar. This gives the cookies a better finish and a slightly crisp exterior. Don’t skip it!

Ingredients for peanut butter chocolate crinkle cookies

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Unsweetened chocolate – Ghirardelli is my favorite brand to use, but any brand of baking bar will do. The chocolate needs to be melted and cooled before using.
• Unsalted butter – Make sure it is at room temperature.
• Brown sugar
• Granulated sugar
• Powdered sugar
• Vanilla
• Egg
• Creamy peanut butter

For the peanut butter, make sure you use a regular variety, not natural. The texture of natural peanut butter is different (and can vary a lot by brand) and I cannot guarantee this recipe will work with it without making other adjustments.

how to make this recipe

First, melt the unsweetened chocolate in a microwave-safe bowl. It will work best if you break it into pieces. Heat for 30 seconds, stir, and repeat until almost completely melted, then stir until smooth. Set this aside to cool while you continue the recipe.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure to break up any clumps of cocoa powder so it mixes evenly with the flour.

In a large bowl using a stand mixer or hand mixer, cream together the softened butter, brown sugar, granulated sugar, peanut butter, and cooled chocolate. Beat in the egg and vanilla.

Gradually add the dry ingredients until it is fully incorporated. At this point, the cookie dough will be a bit sticky.

Chill the dough in the refrigerator for 20-30 minutes. While it is chilling, preheat the oven to 350°F and line two baking sheets with parchment paper.

When ready to bake, pour the remaining granulated sugar and powdered sugar into separate bowls.

Portion the cookie dough into balls. Roll each ball first in the granulated sugar, then the powdered sugar, and arrange on the baking sheets.

Bake for 10-12 minutes. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.

storage tips

These cookies will keep in a cookie jar or airtight container for about 5 days.

The cookie dough can be frozen and baked later so you can make just a few at a time. Portion the dough into balls and do not add the sugar coating. Place on a lined baking sheet. They can be close together, so all of the cookie dough balls can fit on one sheet.

Freeze until frozen solid (about 2 hours), then transfer the balls into a freezer bag or container. Label and freeze for up to 3 months for best results.

When you’re ready to bake, remove the cookie dough and let it thaw for about 30 minutes, then roll in the sugars. Bake as directed, adding a minute or two as needed to bake through.

more great cookies to bake

If you’re looking for other cookies to add to your cookie swap or just have a craving for something sweet, give these a try.

Classic shortbread or tart lemon shortbread are wonderful for afternoon coffee breaks.

For another PB/chocolate combo, make 3 ingredient peanut butter blossoms.

Whip up some classic oatmeal chocolate chip cookies or white chocolate macadamia nut cookies.

These peanut butter chocolate crinkle cookies are so pretty on a plate — but more importantly, delicious!