Chocolate Peanut Butter Crinkle Cookies
Servings 24 cookies
Equipment
- Cookie sheet
- parchment paper or silicon mat
- Hand mixer or stand mixer
Ingredients
- ½ cup salted butter (1 stick - softened)
- 1 cup dark brown sugar (packed)
- ¾ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup mini chocolate chips
- ½ cup powdered sugar
Instructions
- Pre-heat the oven to 350 degrees and line a cookie sheet with either parchment paper or a silicon mat.
- In a large bowl, add the softened butter, brown sugar, and peanut butter. Beat together on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add in the egg and vanilla and beat again for one more minute.
- In a separate bowl, mix together the flour, cocoa powder, baking soda, and baking powder.
- Add the dry mixture to the wet peanut butter mixture and mix with a spatula until everything is incorporated together and you have a thick dough.
- Fold in the chocolate chips with the spatula.
- Add the powdered sugar to a small bowl.
- Scoop out your dough and form balls (a little smaller than a golfball or about a heaping tablespoon) and roll each one in the powdered sugar to coat.
- Place on your cookie sheet about 2 inches apart and bake for 15 minutes.
- Allow to cool on the pan for about 10 minutes then you can move them to a flat plate or cookie rack to finish cooling.