My chocolate peanut butter crinkle cookies from this week are gone. Cookies only last a day or two here, so that was expected. Everyone likes cookies. As expected, chocolate and peanut butter are my favourites.
– 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 chip– 2/3 cup powdered sugar– 36-40 chocolate kisse
Ingredient
Start with a 350-degree oven. Prepare two baking sheets with parchment.
Step 1
Step 1
Instructions
Mix the butter, 1/2 cup peanut butter, brown sugar, and granulated sugar with an electric mixer until smooth and creamy.
Step 2
Step 2
Beat in egg and vanilla. Mix flour, baking soda, baking powder, and salt until just mixed. Mix in small chocolate chips.
Step 3
Step 3
Mix the powdered sugar and remaining 1/2 cup peanut butter in a medium bowl. Clumps and moisture will result. Refrigerate 30 minutes or 3 days covered.
Step 4
Step 4
Roll 2 teaspoon-sized cookie dough balls and gently press them into the peanut butter powdered sugar mix. On the prepared baking sheet, space 2-inches apart.
Step 5
Step 5
Bake the cookies for 10-12 minutes until they are firm around the edges but still doughy in the centre. Too much baking will dry and crumble these. Remove from oven and place 1 kiss in each cookie centre.
Step 6
Step 6
After 15 minutes on the baking sheet, move the cookies to a cooling rack to finish cooling.
Step 7
Step 7
Optional: drizzle with melted chocolate and sea salt. Set the chocolate at room temp. Cookies can last a week in an airtight container.