Dark Chocolate Peanut Butter Crinkle Cookies Recipe
Calling all chocolate and peanut butter lovers! In my house, the chocolate peanut butter combo is king. So I combined my favorite childhood cookie with peanut butter for my hubby who loves a good Reese’s peanut butter cup hack. This dark chocolate peanut butter crinkle cookie recipe makes thick and fudgy chewy peanut butter crinkle cookies full of rich chocolate flavor and will become your new favorite cookies the whole family will love. Full printable recipe card below.
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Ingredients
These decadent chocolate crinkles are my new favorite chocolate cookie with just enough peanut butter flavor! They use simple baking ingredients but let’s go over the basics that will produce the best results.
Butter – You will need room temperature butter, preferably real unsalted butter. Butter is the primary fat content in the cookie and needs to combine with the sugars which is easier when it is softened. When the butter is melted it will not combine in the same manner and you will end up with flat thin cookies. Bring the butter up to room temperature before making the cookie dough.
Sugar – Sugar is one of the key components to all cookie recipes and establishes the ph of the cookie dough. Almost every cookie recipe I have seen calls for at least some white sugar or granulated sugar.
Brown Sugar – Light brown sugar or dark brown sugar will both work here. I used light brown sugar.
Cocoa Powder – The secret ingredient that makes these chocolate cookies so decadent! I personally prefer to use the dark chocolate unsweetened cocoa powder for an extra rich flavor. This is found in the baking aisle in the grocery store. You can use regular cocoa powder if that is all you have but it will have more of a milk chocolate taste rather than dark chocolate.
Eggs – This is your binder for all the wet ingredients and dry ingredients. Not only will it hold everything together, but it will also add moisture to your cookies due to the high water content in the egg whites.
Vanilla – When baking, you should always use pure vanilla extract. It adds an extra sweetness that combines with the other ingredients to create a complex flavor in baked cookies.
Flour – Even though there are several different types of flour, I stick to all purpose flour for making cookies.
Baking Powder – Do you really need this? YES! Baking powder will help your cookies puff up.
Salt – A little bit of salt helps balance out all the sweetness from the sugars in cookie dough.
Peanut Butter Chips – Since goal of these cookies is to combine a classic chocolate crinkle cookie with peanut butter I used Reese’s peanut butter chips. You can also add some chocolate chips if you want them to be extra chocolaty!
Powdered Sugar – Also known as confectioners sugar or icing sugar. This ingredient is what gives these cookies their signature crinkle effect after baking.
Mixing Options
For best results, you will want to use a large bowl or the bowl of your stand mixer. Either an electric hand mixer or a stand mixer will be the best option to mix the cookie dough as it is a very thick and sticky dough.
Rolling the Cookies
This is a very thick and sticky cookie dough and a little challenging to work with, BUT I promise these fudgy chocolate peanut butter cookies are worth it! If you can, chill for 1 hour before you roll the cookie dough in the powdered sugar. However, chilling is not required. If you don’t have time to chill the dough, dip your hands in a medium bowl of cold water before handling the dough to prevent it from sticking to your hands. You will need to do this multiple times while rolling the cookie balls. Coat the dough balls generously in the powdered sugar.
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Dark Chocolate Peanut Butter Crinkle Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
If you love classic peanut butter cookies or peanut blossoms, you will love this take on the chocolate and peanut butter combination. These thick and fudgy chewy peanut butter crinkle cookies are full of rich chocolate flavor and will become your new favorite cookies. They are the perfect cookies for Christmas, Valentine’s Day, Halloween, or even birthdays.
Ingredients
- 1/2 cup Unsalted Butter
- 3/4 cup White Sugar
- 3/4 cup Brown Sugar
- 1 1/2 tsp Vanilla
- 3 Eggs
- 1 1/2 cup Flour
- 3/4 cup Dark Chocolate Cocoa Powder
- 1 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 10oz bag Peanut Butter Chips
- 1/2 cup Powdered Sugar
Instructions
- Pre-heat oven to 350 degrees.
- Cream butter and both sugars in a large bowl or the bowl of a stand mixer on medium speed with a paddle attachment. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
- Add in the eggs and vanilla and mix again until combined.
- In a separate mixing bowl whisk together the dry ingredients (cocoa powder, flour, baking powder, and salt)
- Slowly mix the flour mixture into the bowl with the wet ingredients one cup at a time, until combined. Do not over mix.
- Once the cookie dough is combined, mix in the peanut butter chips.
- Using a cookie scoop, spoon cookie dough into balls and place on a prepared baking sheet and refrigerate for 1 hour. See notes below on skipping this step.
- In a small bowl add 1/2 cup of powdered sugar and roll cookie dough balls in the sugar coating them generously.
- Bake for 10-15 minutes or until a toothpick comes out clean when poking them in the middle. Cooking times may vary.
- Cool cookies on the cookie sheet for 5 minutes and then transfer them to a cooling rack. Waiting to test them is always the hardest part!
- Serve with a glass of cold milk because these cookies are very rich!
Notes
- This is a very thick and sticky cookie dough. Chilling the dough for 1 hour makes rolling them easier, however, it is not required. If you don’t have time to chill the dough, dip your hands in cold water before handling the dough to prevent it from sticking to your hands. You will need to do this multiple times while rolling the cookie balls.
- Bake time will vary. I always start at the low end to prevent over cooking.
- Prep Time: 10 minutes
- Chill Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Looking for more delicious cookie recipes? Check out my chocolate peanut butter cookie cups, copycat Crumbl sugar cookies, butter free chocolate chip cookies, or my chocolate chip snickerdoodles.
Storage
Leftover chocolate crinkle cookies can be stored in an airtight container at room temperature for up to 5 days.
When to Make Chocolate Peanut Butter Crinkle Cookies
These rich fudgy cookies are the perfect addition to your holiday party, school party, or any other special occasions. While crinkle cookies are traditionally Christmas cookies, these are the best cookies for any season when you are craving a little chocolate peanut butter combo.
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