Chocolate Dipped Peanut Butter Crinkle Cookies
These easy to make crinkle cookies are a sweet, salty, and chocolatey. They'll definitely satisfy peanut butter chocolate fans! Yield: makes 2 dozen cookies
Servings: 24
Ingredients
Peanut Butter Cookie:
- 1 ⅓ cup (184 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup (227 g) dark brown sugar, packed
- ¾ cup (230 g) smooth peanut butter
- 1 large egg
- ½ teaspoon vanilla extract
Toppings:
- ½ cup granulated sugar
- ½ cup powdered sugar
- 8.5 oz (240 g) dark chocolate, roughly chopped
- honey roasted peanuts or salted peanuts, roughly chopped, as needed to top
Instructions
- Preheat oven to 350° F.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Add brown sugar and peanut butter. Beat until mixture is creamy. Add egg and vanilla and mix until combined. Scrape down bowl as needed to ensure thorough mixing.
- Add flour mixture and mix on low speed until there are no longer any dry streaks of flour.
- Using a 1.5 tablespoon cookie scoop, portion out the peanut butter dough. Roll dough in granulated sugar. Then rolled dough in powdered sugar until coated. Place cookie balls at least 2-inches apart on a parchment lined baking sheet.
- Bake cookies for 15-18 minutes until the edges of the cookies are set and the cookies are cracked on top. Allow cookies to cool in pan for 3-5 minutes before transferring to a wire rack to cool to room temperature.
- Gently melt chopped chocolate over a double boiler. Stir until smooth. Remove from heat and allow to cool slightly. Dip room temperature cookies in melted chocolate. Set on a wire rack and sprinkle chopped peanuts over cookie. Allow chocolate to set up at room temperature before eating.
Notes
- *If chocolate is overheated and out of temper, you can set up the chocolate dipped cookies by letting them cool in the fridge for 5 minutes. Do not leave the cookies in the fridge for too long.
- I used this 1.5 tablespoon (#40) cookie scoop to portion out the dough
- COOKIE RECIPE ADAPTED FROM FOOD NETWORK MAGAZINE, DECEMBER 2016