Description
These cookies bring together two beloved flavors — rich chocolate and creamy peanut butter — in one irresistibly soft and chewy treat. Perfect for holidays, bake sales, or a cozy afternoon snack, they combine a fudgy brownie-like texture with the nostalgic sweetness of peanut butter. The beautiful crinkled tops make them as eye-catching as they are delicious, sure to become a favorite in every household.
Ingredients
-
1 cup all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 teaspoon baking powder
-
¼ teaspoon salt
-
¾ cup granulated sugar
-
¼ cup light brown sugar, packed
-
¼ cup vegetable oil (or melted butter)
-
2 large eggs, room temperature
-
2 teaspoons pure vanilla extract
-
½ cup creamy peanut butter
-
2 tablespoons powdered sugar
-
1 tablespoon melted butter
-
½ cup powdered sugar (for coating)
Instructions
-
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
-
In a separate large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth.
-
Add eggs and vanilla extract to the sugar mixture and whisk until thick and creamy.
-
Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.
-
In a small bowl, mix peanut butter, powdered sugar, and melted butter until smooth.
-
Gently fold the peanut butter mixture into the chocolate dough just two or three times to create visible swirls — don’t overmix.
-
Cover and refrigerate the dough for at least 2 hours, or until firm enough to roll.
-
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
Scoop tablespoon-sized portions of dough, roll them into balls, and coat generously with powdered sugar.
-
Place the dough balls 2 inches apart on the baking sheets.
-
Bake for 10–12 minutes, or until the tops are cracked and the edges are set while the centers remain soft.
-
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
-
Chill the dough well before baking to achieve the perfect crinkle effect.
-
Don’t overmix the peanut butter swirl; light folding gives the best visual and flavor contrast.
-
Use high-quality cocoa powder for a deeper chocolate flavor.
-
Store cookies in an airtight container for up to 5 days at room temperature, or freeze the dough for up to 2 months.
-
For a beautiful finish, drizzle cooled cookies with a little melted white chocolate or sprinkle lightly with sea salt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes