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
- 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
In a standing mixer with a paddle attachment, mix the cocoa powder, sugar, instant coffee granules, and vegetable oil.
Add eggs, one at time, followed by the peanut butter and vanilla extract.
In a separate bowl, combine the flour, baking powder, salt. Add the flour mixture to the cocoa mixture until combined.
Cover the cookie dough with plastic wrap and place in the fridge for a minimum of three hours.
Preheat oven to 350 F and line 2 cookie sheets with parchment.
Place the powdered sugar in a small bowl.
Using a cookie scoop, roll tablespoon size amounts of cookie dough.
With lightly greased hands, roll the cookies till uniformly round, and coat each in a generous amount of powdered sugar.
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.
Allow to rest on the cookie sheets for 1-2 minutes before transferring to a wire rack to cool.