Peanut Butter Chocolate Crinkle Cookies are deliciously fudgy inside and slightly crisp on the outside. These have quickly become one of my favourite cookies!
I’ve seen photos of crinkle cookies all over Pinterest for quite some time, but had never made them. I finally caved in just before Christmas. I was looking for cookies to bake to include in the hamper I was making for Mr Curly’s Aunt.
For the base recipe, used Gimmie Some Oven’s recipe and oh my goodness was I surprised. I have no idea why I waited so long to make these crinkle cookies! They are absolutely delicious! Slightly crisp on the outside but soft and fudgy in the middle – the perfect cookie!
Although the original recipe was so delicious, I decided to tweak it slightly. I’ve had some Reece’s Pieces in my baking cupboard for a while now, just waiting to be turned into something delicious. Chocolate and peanut butter are a match made in heaven which is why I made these Peanut Butter Chocolate Crinkle Cookies.
I have used the Reece’s Pieces in the hard sugar shell for this recipe because they added some colour to the cookies. The sugar shell also helps to protect the peanut butter inside when they’re baking. This means that if you eat the cookies when they are still warm, the peanut butter inside the Reece’s Pieces is slightly runny.
Both varieties of these crinkle cookies went down extremely well. I took these Peanut Butter Chocolate Crinkle Cookies into work. As usual they didn’t last long which is always a good sign! They will keep for up to five days in an airtight container. I will be very surprised if they last that long because you will find it hard to stop eating them!
If you’re not a fan of peanut butter, don’t panic! You can leave it out completely as per the original recipe or as an alternative you can add Smarties or M&M’s.
Peanut Butter Chocolate Crinkle Cookies
Peanut Butter Chocolate Crinkle Cookies are deliciously fudgy inside and slightly crisp on the outside. These have quickly become one of my favourite cookies!
Ingredients
- 150 g plain flour
- 50 g cocoa powder
- 1 tsp baking powder
- ¼ tsp sea salt
- 160 g granulated sugar
- 50 ml oil (vegetable or sunflower)
- 2 large eggs
- ½ tsp vanilla extract
- 60 g crunchy peanut butter
- 100 g Reece's Pieces in a crunchy shell
To finish
- 160 g icing sugar
Instructions
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In a bowl, mix together the flour, cocoa powder, baking powder and salt until completely combined. Leave to one side.
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In your mixer bowl, add the sugar and oil. Beat until combined before adding in the eggs and vanilla. Gradually add in the flour on a low speed until it is all mixed in
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Add the peanut butter and Reece's Pieces and mix using a spatula until they are distributed evenly
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Spoon the mix into a tupperware container and leave to cool in the fridge for 2-24 hours
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Once your cookie dough is chilled and you're ready to bake them, preheat the oven to 180ºC (fan assisted 200ºC non fan). Line two baking trays with parchment paper and set aside
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Add the icing sugar to a bowl and take the dough out of the fridge. Take pieces of dough to form 1-inch balls. I do this by using a small ice cream scoop. Roll each ball around in the icing sugar until it is thickly covered
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Line the cookie balls up on the baking trays leaving enough room for them to spread in the oven
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Bake them in the oven for 10 minutes and then allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely
Recipe Notes
Nutritional information is given as a guide only.
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