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.
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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 caster 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.
Mandy says
They look amazing! I totally agree about chocolate and peanut butter being a great combo.
Curly says
Thanks Mandy 🙂
Balvinder says
They look way too delicious with the combo!
Curly says
Thank you!
Angela says
These look great, I love reeces pieces so these are right up my street!
Curly says
Reeces Pieces are just amazing!
Sisley White says
These look amazing! I love cookies and the adding reeces pieces makes it perfect for me.
Curly says
Thanks 🙂
jenny paulin says
mmmmm these look scrumptious Cat! I could easily and happily scoff a few right now infact! x
Curly says
That’s the only problem with them. I could easily eat 3 before noticing!
Anna | Serving Dumplings says
So moist inside, wow!! They look amazing
Curly says
Thanks 🙂
Michelle Frank | Flipped-Out Food says
You had me at “runny Reece’s Pieces.” I can SO see myself biting into one of these babies! Crunchy outside and fudgy-peanut-buttery-gooey inside sounds like a little bit of heaven.
Curly says
Hahaha They are really good but I can’t trust myself around them!
Kat (The Baking Explorer) says
They look so yummy – PB and choc is my fave!
Curly says
Its definitely up there as one of mine too!
Jenny Paulin says
I do not mind looking at your cookies again Cat – they just look so yummy.
Thank you for sharing with #Bakeoftheweek x
Choclette says
I’ve made crinkle cookies several times. They are one of my favourites. But now I’m dying to try them with peanut butter – I bet they’re divine.
Thanks for sharing with #CookBlogShare
Helen at Casa Costello says
Aren’t these just so pretty? I love the magic of crinkle cookies. Thanks for the reminder of how incredible peanut butter is as a baking flavour. Thanks once again for sticking with us at #BakeoftheWeek x
Curly says
Thanks Helen 🙂 x
Ann says
They look delicious can’t wait to try them .Can you make these and freeze them
Curly says
Thanks 🙂 I would probably freeze them before they are baked when they are shaped into balls. Then you just let them defrost for 20 mins or so before baking them in the oven and have freshly baked cookies in no time!