These are chocolate crinkle cookies with a twist. The instant coffee adds depth and intensity to the chocolate flavor, and the peanut butter adds richness and delicious nuttiness. A great cookie to have around the holidays, and always a party favorite. 
Chocolate & peanut butter crinkle cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup smooth peanut butter
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon instant coffee granules
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup powdered sugar
Instructions
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In a standing mixer with a paddle attachment, mix the cocoa powder, sugar, instant coffee granules, and vegetable oil.
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Add eggs, one at time, followed by the peanut butter and vanilla extract.
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In a separate bowl, combine the flour, baking powder, salt. Add the flour mixture to the cocoa mixture until combined.
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Cover the cookie dough with plastic wrap and place in the fridge for a minimum of three hours.
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Preheat oven to 350 F and line 2 cookie sheets with parchment.
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Place the powdered sugar in a small bowl.
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Using a cookie scoop, roll tablespoon size amounts of cookie dough.
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With lightly greased hands, roll the cookies till uniformly round, and coat each in a generous amount of powdered sugar.
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Place on the parchment sheets and bake for approximately 10 minutes, till the cookies have a crinkled appearance. Avoid overbaking to achieve a fudgy consistency.
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Allow to rest on the cookie sheets for 1-2 minutes before transferring to a wire rack to cool.
