Chocolate Dipped Peanut Butter Crinkle Cookies
Makes about 24
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ¾ cup (192 grams) creamy peanut butter
  • 1 large egg (50 grams)
  • ½ teaspoon (2 grams) vanilla extract
  • 1⅓ cups (167 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (100 grams) granulated sugar
  • ½ cup (60 grams) confectioners’ sugar
  • 8 ounces (225 grams) 72% cacao dark chocolate, chopped
  • Roughly chopped honey-roasted peanuts
  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and peanut butter at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
  4. Place granulated sugar and confectioners’ sugar in small bowls. Using a medium (1½-tablespoon) spring-loaded scoop, scoop dough into balls. Roll balls in granulated sugar to coat; roll in confectioners’ sugar until coated. Place 2 inches apart on prepared pans.
  5. Bake until edges are set and cookies are cracked on top, 15 to 18 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. In a microwave-safe bowl, heat chocolate on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly, 3 to 5 minutes. Dip half of each cookie in melted chocolate, and place on a wire rack. Immediately sprinkle with peanuts. Let stand until chocolate is set, 8 to 10 minutes. Store in an airtight container at room temperature for up to 5 days.
Recipe by Bake from Scratch at