Description
These crinkle cookies blend creamy peanut butter with deep cocoa, crackling under a sweet powdered-sugar coat. Inside, a soft, fudgy center melts on the tongue as the oven fills with a warm, chocolatey aroma.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Cover and chill the dough in the refrigerator for 30 minutes.
- Place the powdered sugar in a shallow bowl. Scoop the chilled dough by tablespoonfuls and roll each portion into a ball, then roll the ball in the powdered sugar until well coated.
- Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the cookies have spread and developed characteristic cracks on top.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough helps the cookies maintain a thick, crinkled appearance.
- For a richer flavor, use natural peanut butter without added sugar.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To freeze, arrange baked cookies in a single layer on a tray, freeze until solid, then transfer to a freezer bag.