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I wish all Fridays could include cookies like these.
Lucky for us, it’s December and we have an excuse to eat a least a cookie or two a day. I made these chocolate peanut butter crinkle cookies earlier this week and they’re already long gone. Although, cookies never last more than a day or two around here, so I guess that was to be expected. Cookies are everyone’s favorite. As a lot of you probably assumed, chocolate and peanut butter is probably one of my favorite combos. It’s also a big time favorite of my older brother Brendan’s, who arrived with his girlfriend Lyndsie a week ago. Whenever I know people will be coming into town, I always try to make foods that I know they’ll love.
The main reason I started to get into cooking was because I love seeing the reaction on people’s faces when they take a bite of something delicious. To me, it’s the best feeling knowing I made someone so happy simply by making them food. It’s especially great when I give food to my brothers, who don’t normally get home cooked meals or fresh-baked desserts, and see their roll their eyes reaction…the best! The other day I baked up a batch of chocolate chip cookies for my younger brother Red, who is consistently traveling and almost never home. He literally took the entire 9×13 inch pan of cookies with him back to Copper where he is staying with the US Team and ate them all! Granted he had some help from all his friends, but the kid was pumped. I was feeling pretty good too, even though they were sugar loaded cookies, he was at least eating something homemade, and well, not from Chipotle…
Anyway, I guess my point is that I love making foods for the people around me. Sometimes it’s not even a matter of whether I like something, but more a matter of who I am feeding…cough, cough, chicken noodle casserole…Malachi and Creighton.
Thankfully, I am a fan of this combo of peanut butter and chocolate. These cookies are the bomb. And by that I just mean SO FREAKING DELICIOUS. Covered in chocolate, rolled in peanut butter, and doughy in the center, yum and YUM.
Oh, and a sprinkle of flaky sea salt, you know for good measure.
That extra chocolate drizzle you see on a few of those cookies is totally optional, well, it’s not optional in my mind, but you know, if you prefer just a little chocolate…I guess I get that. But the milk chocolate kiss in the center…a MUST. It kind of makes these cookies a cross between peanut butter blossoms and crinkle cookies. Unlike peanut butter blossoms, these cookies are soft and chewy and not the least bit dense, and the Hershey’s kiss, well that’s obviously perfection.
Can we talk about the crinkle factor to these cookies though? Before the cookies get baked the dough balls are rolled in a peanut butter/powdered sugar “crinkle” mix. This is what makes these crinkle cookies better than any other. Well, this and the chocolate…
Rolling the dough in the peanut butter and powdered sugar allows for ample peanut butter flavor with a touch of sweetness. It’s honestly just so delicious, like biting into a Reese’s, but in soft cookie form. In fact these might be better than Reese’s. <– bold but possibly true.
These cookies would be great for a cookie gift exchange, as easy holiday gifts, or simply to bake up on Christmas Eve and EAT! My whole family is arriving tomorrow and will be here through New Years, so it’s going to be rather crazy around here!
I’ll be back tomorrow for the second to last Christmas Drink Saturday and I am pretty excited about it! Also, I’m wondering if I should post the last Christmas Drink on Friday the 23rd, so you guys can have some time to buy ingredients and things, or should I post it on Christmas Eve? Thoughts? Let me know!
In preparation for a busy weekend, I think we should all probably be making these cookies tonight while sipping on this. Sound good? COOL.
Chocolate Peanut Butter Crinkle Cookies.
Servings: 36 Cookies
Calories Per Serving: 75 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks butter at room temperature
- 1 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoons salt
- 1/3 cup mini chocolate chips
- 2/3 cup powdered sugar
- 36-40 chocolate kisses
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a mixing bowl, beat together the butter, 1/2 cup peanut butter, brown sugar, and granulated sugar using an electric mixer until smooth and creamy. Add the egg and vanilla and beat until combined. Add the flour, baking soda, baking powder, and salt and mix until just combined. Fold in the mini chocolate chips.
- In a medium bowl, combine the remaining 1/2 cup peanut butter and the powdered sugar. The mix will be clumpy and moist. Cover and refrigerate 30 minutes or up to 3 days.
- Roll the cookie dough into 2 teaspoon size balls and then roll each ball through the peanut butter powdered sugar mix, pressing gently to adhere. Place 2-inches apart on the prepared baking sheet. Transfer to the oven and bake for 10-12 minutes, until the cookies are just set around the edges but still doughy in the center. It's important not to overbake these as they will be dry and crumbly. Remove from the oven and insert 1 kiss into the center of each cookie. Let the cookies cool on the baking sheet for 15 minutes and then transfer to a cooling rack to cool completely. If desired, drizzle with melted chocolate and sprinkle with sea salt. Let the chocolate set at room temp. Cookies can be stored in an airtight container for up to 1 week.
What are you guys baking up this weekend?
This post was originally published on December 16, 2016
the title of the cookie is peanut butter CRINKLE cookie. crinkle cookies are generally a flatter cookie compared to thick, cakey cookies.The dough spreads as it bakes, then cracks on top, creating the classic crinkle look. They usually have a soft, chewy center rather than a tall rise. So this is not a peanut butter blossom cookies, it’s a peanut butter crinkle cookie
I make these every year and my family loves them. For the peanut butter crumble mixture, I add in a little more powdered sugar and after mixing with a fork, I use my hands to get it more crumbly, works great. I add in an extra 1/2 c flour and both mixtures goes in the frig. A fun new different twist to this popular flavor Xmas cookie.
Hey Holly,
Awesome!! Thanks a bunch for making this recipe each year and your comment, love to hear it is always enjoyed!
Have a very Happy New Year!🥂🎆
We had to add more flour… in comparing with other recipes, we realized you have a whole stick of butter over what most call for and are wondering if a typo in your recipe?
With the amounts called for, needed another 3/4 cup of flour.
Super delicious!
Hi Jaci,
Thanks so much for making these cookies, love to hear they were enjoyed!! The butter amount is correct, but you could reduce it next time:)
The dough came out very sticky and a whipped like texture. I decided to bake them anyway but they came out very flat with a chalky texture. Not sure what I did wrong.
Hi Caitlin,
So sorry to hear this! Maybe the dough needed to be chilled a bit? Let me know if I can help in any other way!
Happy Holidays!🎄🎁
Instructions for this are not clear. Why would we turn on the oven first if we then need to chill the batter? Also you didn’t specify which we needed to chill. I am chilling both because the instructions are not clear. Maybe QC next time.
Hi Andrea,
You do not need to chill the cookie dough, just the peanut butter/powdered sugar mixture in step 3.
Feel free to start the oven when you wish:)
I hope you love these cookies! Happy Holidays!
Hi – First time trying this recipe. I didn’t have any issue with rolling in the sugar/PN Butter after it was cold/ then chopped it up with a chef knife as small as possible. I didn’t bake the first tray long enough. Never sure of my oven even when I have a thermometer in there watching the temperature. I did stick them back in the oven for a little longer and they held their shape. I don’t like a super sweet cookie and might skip the power suger/PN Butter step as a little to sweet for my taste. Maybe just a sprinkle of them on the top adds to the flavor but not covering the entire cookie? Tasty though!!
Thanks so much for making this recipe and sharing your notes. Sorry to hear you didn’t love them!
This recipe needs to be reformulated. Just poorly written and even once figured out it’s complicated to correctly execute. Wish you had more original ideas for this years box
Do these freeze well once done and Hershey kiss on them?
Hey Sydney,
You bet, that will work nicely for you! I hope you love this recipe! Happy Holidays!
I’m so glad I gave these cookies a try. I was hesitant based on some of the comments regarding the peanut butter/powdered sugar mix but I had no difficulties. I used a thick peanut butter with no additives and used a fork to work in the powdered sugar. This recipe is an improved version of the classic pb blossom cookies.
Hey Taylor,
Happy Sunday! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Can this dough be made ahead of time and frozen? I would bake them the day after I prep the dough. Thank you in advance!
Hi Catarina,
Sure. But if it’s only one day later, I would just keep it in the fridge:) Be sure to bring the dough back to room temperature before baking.
I hope you love this recipe!
Thank you so much 🙂 Sorry! I meant to say refrigerate, not freeze! Can’t wait to make these. This will be my 3rd year making cookie boxes consisting of 95% of your recipes!! Thanks for being the best, and happy holidays!
I agree with the other commenters. The peanut butter powdered sugar combination did not work for me. A better explanation describing the consistency would have helped. I mixed it together and it turned into a paste. Not sure what crumbles should have looked like.
I wish you would have responded to the early comments.
Hi Andy,
Thanks for trying this recipe and sharing your feedback, so sorry to hear the cookies were not enjoyed. You definitely don’t want a paste consistency, so I my guess is that it was over mixed or just needed some more powdered sugar. Please let me know if I can help in any other way!
I wanted these to work so badly , I read the comments & tried to adapt the recipe using the recommendations in the comments – but this was still a flop. The taste is there , but there is too much fat/sugar and the dough was very ‘wet’. When baking the cookie spread out and & did not hold shape; even when we chilled the dough & tried the adaptations.
Hi Sheryl,
Thanks for trying this recipe and sharing your feedback, sorry to hear they did not turn out for you. What adjustments did you make? I’m happy to try and help!
I should have read the comments first. However, after I had the ingredients mixed and read the issues others were having I put the peanut butter icing sugar mixture in the freezer for a bit and made little balls. These I sunk into the scoop of cookie dough and baked as recommended. They turned out great.
Hi Sandy,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️
Unfortunately I did not read the comment before making these yesterday and ran into the same issues with the PB and sugar coating ending up like a paste. After attempting to patch it on the very sticky dough for the first batch I was able to salvage this recipe overall so wanted to share what I did.
First, make all of the balls at once with the very sticky dough – I placed mine on a piece of waxed paper. I found that while these sat out for a bit during the bake time of the first batch, they dried out a little which made them more manageable to handle. For my remaining batches, I omitted the PB sugar “paste” and instead rolled them in sugar (like you would do with traditional peanut blossoms), baked and pressed the Hershey kiss in the center. The flavor of these cookies is delicious and by removing the “paste” coating they are not gooey at all. I do hope HBH adjusts or removes this recipe as it does not bake as expected. I’m a long time fan of HBH, baked tons of cookies and this one just did not meet expectations but I was to be able to salvage for Christmas.
Hi Heather,
Thank you so much for your kind message and trying this recipe! I am so sorry to hear that they did not turn out the best for you, I appreciate your feedback! Merry Christmas! xx
I just put the PB, powdered sugar mix in the fridge. When you mix the two together the consistency is like a stiff paste. I was concerned how I could possibly roll the dough through this. After reading all of the comments I see that most people are having the same issue. I’ve decided not to continue with this recipe. I don’t want to waste my time or the ingredients on something that will not be presentable or shareable.
Sorry ~ I do enjoy so many of your recipes!
I agree – I did make the cookies but we could t figure out how to make that step work. Our cookies didn’t come out as expected and looked nothing like the pictures . I hope this can be modified to be corrected or more recipe friendly as I would love a great cookie reciepe like this