Chocolate Peanut Butter-Filled Crinkle Cookies (Vegan)

Close-up of a cracked cookie revealing a peanut butter filling.

Chocolate Peanut Butter-Filled Crinkle Cookies (Vegan)

Rich, soft chocolate crinkle cookies with a creamy peanut butter center, coated in powdered sugar for the perfect sweet and nutty holiday treat.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings serves

Calories 147kcal

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.

Notes

If using homemade applesauce, add 1–2 tablespoons (15–30 ml) nondairy milk or water to thin to the consistency of store-bought applesauce.

Peanut butter can be swapped for almond or hazelnut butter. The nut center can also be replaced with a chewy caramel candy or omitted entirely for a classic chocolate crinkle cookie.

Nutrition