These Chocolate Peanut Butter Filled Crinkle Cookies are puffy, round, and soft, with a fudgy chocolate bite and rich peanut butter pocket in the middle! They’re so rich and chocolatey you would never guess they are vegan.
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Why You’ll Love This Recipe
- Just look at that hidden peanut butter center! So rich and satisfying, a bit like a cookie version of a peanut butter cup
- Oil and applesauce create a soft, cakey, brownie-like crumb – quite different to your standard chewy cookie
- The filling makes them feel special on a cookie plate, but they’re actually very easy to make
Ingredients You’ll Need
Here’s your shopping list! Jump to the recipe card at the bottom for exact measurements.
- Neutral oil
- Unsweetened applesauce
- Brown sugar
- Granulated sugar
- Vanilla extract
- Cocoa powder
- All-purpose flour
- Baking soda
- Salt
- Creamy, unsalted peanut butter
- Powdered sugar
Instructions
Step One: Mix the oil, applesauce, sugars, and vanilla until well combined.
Step Two: Add the cocoa powder and mix until smooth.
Step Three: Stir in the flour, baking soda, and salt to form a thick dough.
Step Four: Combine peanut butter, powdered sugar, and salt to make the filling. Roll into small balls.
Step Five: Scoop chocolate dough, flatten slightly, and place a peanut butter ball in the center. Wrap the dough around the filling and roll into a ball.
Step Six: Coat each ball in powdered sugar and place them on the prepared baking sheet.
Step Seven: Bake until edges are set. Cool briefly on the baking sheet, then transfer to a rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temp for up to three days. They start to dry out by day three but a short 10 second zap in the microwave will make them a little softer. You can also freeze unbaked dough balls and roll them in powdered sugar right before baking – I do this so I can have a fresh batch anytime without the extra work.
Expert Tips
Chill the peanut butter filling for 10 minutes before wrapping it in dough. It firms up just enough to make shaping quicker and less messy. Wet your hands a little to stop the dough sticking.
FAQ
Yes, up to 24 hours in advance and keep it covered in clingfilm in the fridge so it doesn’t dry out.
That usually happens if the cookies are rolled only once. For a thicker coating, roll in powdered sugar twice – before baking and again while warm.
Yes, you can skip it to make a classic chocolate crinkle cookie.
More Cookie Recipes
I love a good cookie recipe as much as the next person – if you want to try more secretly vegan cookies that taste just as rich and decadent, try my classic Chocolate Chip Cookies or Double Chocolate Chip Cookies. For something lighter, try my Lemon Blueberry Thumbprints or Matcha Crinkle Cookies.
Chocolate Peanut Butter-Filled Crinkle Cookies (Vegan)
Equipment
- Hand mixer
Ingredients
Chocolate Cookie Dough
- ⅓ cup neutral oil canola sunflower, or vegetable oil work best (77 ml)
- ⅓ cup unsweetened applesauce if homemade see notes (85 g)
- ½ cup packed brown sugar 107 g
- 5 tbsp granulated sugar 63 g
- 1 tsp vanilla extract 5 ml
- 6 tbsp unsweetened cocoa powder regular not Dutch-processed (32 g)
- 1 cup all-purpose flour plus 6 tablespoons; 165 g
- ½ tsp baking soda 3 g
- ½ tsp salt 3 g
Peanut Butter Filling
- ½ cup creamy unsalted peanut butter natural peanut butter without emulsifiers recommended 135 g
- 3 tbsp powdered sugar 24 g
- ¼ tsp salt 1.5 g
For Rolling
- ¼ cup powdered sugar 30 g
Instructions
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine oil, applesauce, brown sugar, granulated sugar, and vanilla. Use a hand mixer on low speed to beat for 2 minutes until well combined and emulsified.
- Add cocoa powder and beat until smooth.
- Add flour, baking soda, and salt. Stir until fully incorporated. Dough should be thick but still soft.
- In a small bowl, mix peanut butter, powdered sugar, and salt until smooth. Roll into 18 teaspoon-sized balls and set aside.
- Place powdered sugar in a small bowl.
- Scoop heaping tablespoons (~40 ml) of chocolate dough and roll into balls (18 total). Flatten slightly and make a small well in the center. Place one peanut butter ball inside, then wrap chocolate dough around it to completely enclose the filling. Roll into a smooth ball.
- Roll each ball in powdered sugar to coat evenly. Place on prepared baking sheets, spacing cookies about 2 inches (5 cm) apart.
- Bake for 12–15 minutes, or until edges are just firm.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days. These cookies don’t freeze well as the powdered sugar will absorb moisture and become sticky.
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