Peanut Butter Chocolate Crinkle Cookies are deliciously fudgy inside and slightly crisp on the outside. These have quickly become one of my favourite cookies!
In a bowl, mix together the flour, cocoa powder, baking powder and salt until completely combined. Leave to one side.
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
Add the peanut butter and Reece's Pieces and mix using a spatula until they are distributed evenly
Spoon the mix into a tupperware container and leave to cool in the fridge for 2-24 hours
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
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
Line the cookie balls up on the baking trays leaving enough room for them to spread in the oven
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
Nutritional information is given as a guide only.