Chocolate Peanut Butter Crinkle Cookies.

These Chocolate Peanut Butter Crinkle Cookies deliver a rich, gooey flavor with a delightful crinkled top—perfect for sharing and easy to make!

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Servings 24 servings

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, combine the room-temperature butter, creamy peanut butter, light brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture. Beat until well combined, scraping down the sides of the bowl as necessary.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Once rolled, coat each ball in powdered sugar, ensuring they are fully covered.
Place the coated cookie balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
Immediately after removing the cookies from the oven, press a chocolate kiss into the center of each cookie. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Make sure your butter is at room temperature for easier mixing.
Don't overmix the dough after adding the flour to keep the cookies tender.
For a richer flavor, use dark chocolate kisses.
Store leftover cookies in an airtight container to maintain freshness.
You can refrigerate dough for up to three days or freeze cookie dough balls for up to three months.

Keyword Baking, Chocolate, Cookies, Easy, Peanut Butter, Quick