Chewy, crispy round the edges, dusted in sugar for a final hit of sweetness because we’re all about living our best cookie dreams.
A peanut butter crinkle cookie with a little melted chocolate in the middle, these are truly epic and the perfect cookie to whip up in a hurry and shared with all those around you that need a little extra loveliness in their day.
I actually walked in on my nephew in the kitchen proclaiming to my mum that they were my best cookies yet which is quite the compliment; even more so because he wasn’t saying it directly to me.
Recipe created for Manhattan Peanut Butter; this is not a sponsored post.
Preheat your oven to 180C (350F). Cream together the butter and sugar in a large bowl using an electric beater or in a stand mixer fitted with a paddle attachment. Once creamy, add the egg. Once the egg has been incorporated add in the baking soda, powder and flour. If using an electric hand beater just fold in the dry ingredients using a spoon. If you have a stand mixer you can let it do the work. Don’t over mix. Roll the dough into 25 even balls; approx 28g if you want them to be even! Place the additional caster sugar in a bowl. Roll the cookie dough in the additional caster sugar. Place cookies 2 inches apart on a baking paper lined tray. Use your thumb or the end of a wooden spoon to create a small indent. Bake for 8 - 10 minutes. Remove from the oven and lightly press in the centre. Allow the cookies to cool on the tray. Once cooled, melt your dark chocolate in the microwave using 30 second increments. Stir after each one. It should only take 1.5 - 2 minutes to melt. Add 1 - 2 tsp of chocolate to the centre of each cookie. Store cookies in a sealed container at room temperature for up to one week.
Peanut Butter Crinkle Cookies
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