Peanut Butter Chocolate Crinkle Cookies
Peanut butter is added to the holiday classic for a sweet, nutty twist.
Servings: 30
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 8 tablespoons unsalted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 ounces unsweetened chocolate melted and cooled
- 1 teaspoon pure vanilla extract
- 1 large egg
For rolling
- 1/3 cup granulated sugar
- 3/4 cup powdered sugar
Instructions
- In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt, and set aside1 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt
- In a large bowl, cream together butter, brown sugar, granulated sugar, peanut butter, and melted chocolate.8 tablespoons unsalted butter, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/2 cup creamy peanut butter, 2 ounces unsweetened chocolate
- Beat in egg and vanilla until smooth. Stir in flour mixture in batches, mixing until completely incorporated.1 teaspoon pure vanilla extract, 1 large egg
- Refrigerate dough for 20 minutes. Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Place the granulated sugar and powdered sugar into two separate shallow bowls. Form dough into balls, then roll each ball in granulated sugar, followed by the powdered sugar.1/3 cup granulated sugar, 3/4 cup powdered sugar
- Bake for 10-12 minutes. Let cool slightly on the baking sheet before removing to a wire rack.
Notes
- Makes about 30 cookies using a 1 ½-inch cookie scoop.
