Get ready to indulge in a heavenly treat that combines the rich flavors of chocolate with the creamy goodness of peanut butter! These Chocolate Crinkle Cookies with Peanut Butter are not just your average cookie; they are a delightful explosion of taste and texture that will leave your taste buds begging for more. Perfectly crackled on the outside and soft on the inside, these cookies are a must-try for any dessert lover. Whether you're baking for a special occasion or simply treating yourself, this recipe promises to be a showstopper that will have everyone asking for seconds. So, roll up your sleeves and dive into this delicious adventure—you won't want to miss out!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup peanut butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together the peanut butter and sugar using an electric mixer until smooth and slightly fluffy, about 2-3 minutes.
- Add the eggs one at a time to the peanut butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough should be slightly sticky but manageable.
- Refrigerate the dough for 30 minutes to make it easier to handle and prevent spreading during baking.
- Using a cookie scoop or tablespoon, portion the chilled dough into 1-inch balls. Roll each ball in powdered sugar, ensuring complete coverage.
- Place the powdered sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a crackled appearance.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- Chill the Dough: Refrigerating the dough for at least 30 minutes is essential. It not only makes it easier to handle but also helps prevent the cookies from spreading too much while baking, ensuring that perfect crinkle effect.
- Use Quality Ingredients: For the best flavor, opt for high-quality cocoa powder and peanut butter. Natural peanut butter without added sugars or oils will give you the best results.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle!
- Perfectly Measure the Flour: Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can affect the cookie's texture.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be set around the edges but slightly soft in the center. They will continue to cook on the baking sheet after you take them out of the oven.
- Dust Generously: For an extra touch of sweetness and visual appeal, don’t skimp on the powdered sugar dusting. It enhances both the flavor and the presentation of your cookies!
- Storage Tip: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but we doubt they’ll stick around that long!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 20mg
