Adapted from Reeses Chip Crinkle Cookies
These did not turn out as pretty as the picture on Hershey’s site for me (they looked more like little hockey pucks) but they are absolutely delicious! I usually make a large batch like this recipe and then freeze half of the prepared dough.
After mixing ingredients, you need to refrigerate the dough so that it will form into cookies without sticking.
Chocolate Peanut Butter Crackle CookiesCourse: DessertDifficulty: Easy
Crispy outside, chewy inside with gooey peanut butter chips
2 1/2 cup Flour
1 cup Cocoa
4 tsp Baking Powder
1/2 tsp Salt
1 cup (2 sticks) Butter, softened
1 1/2 cup Peanut Butter
3 cups Brown Sugar
2 tsp Vanilla Extract
2 cups Peanut Butter Chips
1 cup Granulated Sugar
2/3 cup Powdered Sugar
- Stir dry ingredients (flour, cocoa, baking powder, salt) together in a bowl. Set aside.
- In the bowl of a stand mixer, mix together butter, brown sugar, and peanut butter until well blended. Blend in eggs and vanilla.
- Gradually add dry ingredients until fully mixed. Add peanut butter chips.
- Divide dough into four sections, cover and refrigerate for 1 hour.
- Heat oven at 350 degrees. Line baking sheets with parchment paper.
- Divide dough in 40 balls (about 1 1/2 tablespoons each). Roll each ball into granulated sugar and then in powdered sugar. Place on prepared cookie sheets. Dust cookies with remaining powdered sugar.
- Bake 14 minutes until tops have crackles in them. Remove from oven. Cool for 5 minutes on cookie sheet, then remove and cool fully.
- The prepared dough will freeze well. Don’t roll in sugars until you are ready to bake them. You can then bake as many or as few as you need at a time.