Hey everyone! It’s Tieghan again from Half Baked Harvest. I’m back on The Chriselle Factor today to share one of my most requested cookie recipes! These cookies are some of my favorites, they are so delicious. Covered in chocolate, rolled in peanut butter, doughy in the center, and finished with a light sprinkle of flakey sea salt. Yum and YUM.
These cookies are kind of a cross between peanut butter blossoms and crinkle cookies. Unlike peanut butter blossoms, these cookies are soft and chewy and not the least bit dense, and the chocolate kiss in the center is like the icing on the cake… so good. And then there’s the crinkle factor to these cookies. Before the cookies are baked the dough balls are rolled in a peanut butter/powdered sugar “crinkle” mix. This is what takes these crinkle cookies from good to amazing. Well, this and all that chocolate.
Rolling the dough in the peanut butter and a little powdered sugar allows for ample peanut butter flavor, with a touch of sweetness. It’s honestly just so delicious, like biting into a Reese’s Peanut Butter Cup, but in soft cookie form. In fact, these might be better than Reese’s, bold but possibly true. These are a must try if you’re looking for a sweet treat!
2 sticks butter at room temperature
1 cup creamy peanut butter
1/2 cup light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoons salt
1/3 cup mini chocolate chips
2/3 cup powdered sugar
36-40 chocolate kisses
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a mixing bowl, beat together the butter, 1/2 cup peanut butter, brown sugar, and granulated sugar using an electric mixer until smooth and creamy. Add the egg and vanilla and beat until combined. Add the flour, baking soda, baking powder, and salt and mix until just combined. Fold in the mini chocolate chips.
3. In a medium bowl, combine the remaining 1/2 cup peanut butter and the powdered sugar. The mix will be clumpy and moist. Cover and refrigerate 30 minutes or up to 3 days.
4. Roll the cookie dough into 2 teaspoon size balls and then roll each ball through the peanut butter powdered sugar mix, pressing gently to adhere. Place 2-inches apart on the prepared baking sheet. Transfer to the oven and bake for 10-12 minutes, until the cookies are just set around the edges but still doughy in the center. It’s important not to overbake these as they will be dry and crumbly. Remove from the oven and insert 1 kiss into the center of each cookie. Let the cookies cool on the baking sheet for 15 minutes and then transfer to a cooling rack to cool completely. If desired, drizzle with melted chocolate and sprinkle with sea salt. Let the chocolate set at room temp. Cookies can be stored in an airtight container for up to 1 week.
So who else will be making these cookies this week? Let me know in the comments below and keep your eye out for my next post!