Red Velvet Peanut Butter Crinkle Cookies
Cookie Dough
Scoop the cookie dough out and roll in the confectioners’ sugar. Place the cookie dough onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until frozen.Store the frozen dough balls in a labeled and dated freezer-safe resealable bag for up to 3 months.When ready to bake, allow the dough balls to thaw on a baking sheet for about an hour before baking.
Baked Cookies
Allow the cookies to cool completely before placing them onto a parchment-lined baking sheet in a single layer. Freeze the cookies for 1-2 hours, or until frozen solid.Transfer the frozen cookies to a labeled and dated freezer safe container. Be sure to use parchment paper or wax paper to separate layers if you are planning on stacking the cookies.Allow the cookies to thaw to room temperature before serving.
Red Velvet Crinkle Cookies
PREP TIME10MINUTES MINS
COOK TIME10MINUTES MINS
TOTAL TIME20MINUTES MINS
Red Velvet Crinkle Cookies are crinkle cookies are a peanut butter cookie jazzed up with some red color for the holidays!
Ingredients
▢½ cup (1 stick / 113 g) unsalted butter, room temperature▢¾ cup (193.5 g) creamy peanut butter▢1 ⅓ cups (267 g) granulated sugar▢1 large egg, room temperature▢2 tablespoons whole milk, room temperature▢2 teaspoons vanilla extract▢1 teaspoon red food coloring▢3 tablespoons unsweetened cocoa powder▢1 ½ cups (187.5 g) all-purpose flour▢1 teaspoon baking soda▢1 pinch kosher salt▢1 cup (125 g) confectioners' sugar
Instructions
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add butter, peanut butter, and sugar. Beat for about 2 minutes on medium speed, or until completely combined.
Turn the mixer to low and add in the egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and beat until light and fluffy.
In a separate bowl, whisk together the cocoa, flour, baking soda, and salt.
With the mixer on low, add the flour mixture to butter and sugar mixture. Mix until just combined.
Scoop dough out into 1 inch balls.
Put the confectioners' sugar onto a small plate or bowl.
Roll each dough ball in the confectioners' sugar to coat. Place onto the prepared baking sheet about 2 inches apart. (If you want them extra chewy, chill for 10 minutes in the freezer before baking.)
Using the bottom of a kitchen glass or measuring cup, slightly flatten each cookie.
Bake for 8 to 10 minutes, or until the edges are set.
Allow cookies to cool to room temperature before serving.
