These are chocolate crinkle cookies with a twist. The instant coffee adds depth and intensity to the chocolate flavor, and the peanut butter adds richness and delicious nuttiness. A great cookie to have around the holidays, and always a party favorite.
Chocolate Crinkle Cookies Recipes
Contents
Chocolate and Peanut Butter Crinkle Cookies
Ingredients
- 1 cup cocoa powder unsweetened
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup peanut butter smooth
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon instant coffee granules
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup powdered sugar
Instructions
- In a standing mixer with a paddle attachment, mix the cocoa powder, sugar, instant coffee granules, and vegetable oil.
- Add eggs, one at time, followed by the peanut butter and vanilla extract.
- In a separate bowl, combine the flour, baking powder, salt. Add the flour mixture to the cocoa mixture until combined.
- Cover the cookie dough with plastic wrap and place in the fridge for a minimum of three hours.
- Preheat oven to 350 F and line 2 cookie sheets with parchment.
- Place the powdered sugar in a small bowl.
- Using a cookie scoop, roll tablespoon size amounts of cookie dough.
- With lightly greased hands, roll the cookies till uniformly round, and coat each in a generous amount of powdered sugar.
- Place on the parchment sheets and bake for approximately 10 minutes, till the cookies have a crinkled appearance. Avoid overbaking to achieve a fudgy consistency.
- Allow to rest on the cookie sheets for 1-2 minutes before transferring to a wire rack to cool.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to make Chocolate Crinkle Cookies
To bake chocolate crinkle cookies, start by preheating your oven to 350 degrees. After baking, sprinkle the cookies with powdered sugar and allow them to cool for 15 minutes. Afterward, place the cookies on a wire rack to cool. They will look beautiful. But they don’t need to be baked. They can be made a day or two before serving. Simply freeze them, wrap them in foil, and enjoy!
Most cookie recipes call for 1 teaspoon of baking powder per cup of flour. Cook’s Illustrated calls for 1/4 teaspoon. In addition, dough that’s been refrigerated for a long time does not spread as much and sets before it’s completely melted. The dough should still spread out when baking, so be sure to chill it for a few hours before proceeding. If you’re preparing these cookies in advance, you can store them at room temperature.
Tips and Tricks
Chocolate crinkle cookies are an indulgent chocolate cookie that will delight any chocolate lover. These chocolate cookies are a cross between chewy chocolate chip cookies and crispy brownies. They are made by rolling them in powdered sugar before baking, which causes the sugar to form crinkles when baked. As they age, the cookies get better, as the outer layer becomes crunchy, but the center stays gooey.
Chocolate Crinkle Cookies are deliciously fudgy on the inside, but crisp on the outside. You can prepare them a day in advance, or bake them right before serving. You can even make them ahead and chill them. They can be served fresh or chilled. If you have leftovers, you can freeze them for up to 5 days. If you don’t want to wait, you can also freeze them in an airtight container.
The best way to prepare chocolate Crinkle Cookies is to bake them for at least an hour. You can store them in the fridge for up to 5 days. When you’re ready to serve them, you can reheat them as needed. Alternatively, you can freeze them for up to three months, making them the perfect gift for your friends and family. There’s no better way to celebrate the holidays than with the best homemade treats!
When making this recipe, you should begin by mixing together the wet and dry ingredients. The wet ingredients will include butter, brown sugar, peanut butter, egg, and vanilla. Beat the mixture until it’s fluffy and light in texture. If you’re using a stand mixer, you can do this step in the mixer. Then, combine the dry ingredients, including flour, baking soda, and cocoa powder. The cocoa powder adds the chocolaty flavor to the cookies.
When you make chocolate Crinkle Cookies, you can tint or color the dough. You can also add lemon zest to your cookie mixture, if desired. This recipe is delicious for any time of the year. Regardless of your preferred flavor, you will love these cookies. They are crispy on the outside and fudgy on the inside. So, grab a couple of bags and enjoy! The best part about these cookies? They can be baked ahead of time.
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