Peanut Butter Stuffed Chocolate Crinkle Cookie

Chocolate crinkle cookies are amazing. When done right, they have a nice crispy outer layer and a tender and almost gooey texture inside. Take your crinkle cookies up a notch by adding a sugary peanut butter filling to the center. Its like having a peanut butter cup treat but in cookie form. Make them ahead and freeze the dough for an easy-to-do gift idea during the holidays. No one will be disappointed.

You will need ... for the filling

Powdered Sugar, 1 1/2 Cup
Creamy Peanut Butter, 1 Cup
Unsalted Butter, softened, 1/4 Cup
Vanilla Extract, 1 tsp
Salt, 1/4 tsp

You will need ... for the cookie

All Purpose Flour, 2 Cups
Cocoa Powder, 1 Cup
Baking Powder, 1 1/2 tsp
Salt, 1/4 tsp
Unsalted Butter, softened, 1/3 Cup
Granulated Sugar, 1 1/2 Cup
Vanilla Extract, 2 tsp
Eggs, 4

Step One

In the bowl of a stand mixer, combine the butter and peanut butter and salt. Mix until smooth. Then add in the vanilla extract and powdered sugar and mix until smooth. Cover and reserve.

Step Two

In the bowl of a stand mixer, cream the butter and the sugar together until smooth. Add in the eggs one at a time and mix until fluffy. Add in the vanilla extract. Then, add the salt, baking powder, and the cocoa powder. Mix until combined. Finally, add in the flour and mix just until combined. Cover and chill the dough for about an hour.

Step Three

Now its time to create the dough balls. I like to assemble them all first and then chill them for about 30 minutes so they’re easier to work with.

First, take a ball of the chocolate dough. Then flatten it out into a disk shape and place a spoonful of the peanut butter filling onto the center. Next, enclose it with the chocolate dough. Do one final roll of the dough and place the ball on a parchment lined sheet or plate. Once all balls have been made, place them into the fridge for at least 30 minutes.

Step Four

Preheat the oven to 350 degrees F.

Remove the chilled dough from the fridge. First dip the dough ball into the granulated sugar to coat. Then, roll into the powdered sugar to coat.

NOTE: the sugar coating helps to create a barrier between the cookie dough and the powdered sugar so that the powdered sugar does not absorb into the dough. Makes for a more well coated crinkle cookie.

Step Five

Bake the cookies for about 12-15 minutes or until the dough is no longer shiny and wet looking. The cookies will still be tender to the touch. Do not overbake them or they will turn out too dry. Let cool for about 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling.

These cookies will keep in an airtight container on the countertop for 3-4 days. They can also be frozen. If you wish to make them ahead, you can freeze them before rolling them in the sugar. Enjoy!

The Mom Touch