Reese’s Crinkle Peanut Cookies (Print Version)

# Ingredients:

01 - 1 cup all-purpose flour, spooned and leveled
02 - ½ cup unsweetened cocoa powder (Hershey’s recommended)
03 - 1 teaspoon baking soda
04 - ¼ teaspoon table salt
05 - ½ cup creamy peanut butter (Reese’s creamy peanut butter recommended)
06 - ½ cup salted butter, softened to room temperature
07 - ¾ cup dark brown sugar, packed
08 - 1 large egg, room temperature
09 - 1½ teaspoons pure vanilla extract
10 - 15 halved miniature peanut butter cups (Reese’s miniature peanut butter cups recommended)
11 - ¼ cup granulated sugar
12 - ¾ cup powdered sugar, sifted

# Instructions:

01 - Sift the all-purpose flour, cocoa powder, baking soda, and table salt into a medium-sized bowl.
02 - Using a stand mixer or a handheld mixer on medium-high speed, beat the peanut butter and butter together for 1 to 1½ minutes until smooth.
03 - Add the dark brown sugar to the mixture and continue mixing for another 1 to 1½ minutes until fully combined.
04 - Lower the mixer to medium-low speed. Add the egg and mix just until there are no visible yellow streaks.
05 - Add the pure vanilla extract and mix just until the brown streaks from the vanilla are incorporated.
06 - With the mixer on medium-low speed, add the sifted flour mixture 1 cup at a time, mixing just until incorporated. Do not overmix. Cover the cookie dough and chill in the refrigerator for 30 minutes.
07 - Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly greased heavy-duty aluminum foil.
08 - Place the granulated sugar in a small bowl. Place the sifted powdered sugar into another small bowl or a quart-size ziplock bag.
09 - Use a 1-tablespoon cookie scoop to measure the dough. Roll it into a ball, flatten slightly, and place a halved miniature peanut butter cup in the center. Fold the edges up and roll into a ball. Repeat for all dough.
10 - Roll each cookie dough ball in the granulated sugar, then in the powdered sugar until fully coated. Place the coated balls on the prepared baking sheets, spacing them 2 inches apart.
11 - Bake in the preheated oven for 8 to 10 minutes, or until the surface crackles. Allow the cookies to rest on the baking sheets for 2 to 3 minutes before transferring to a cooling rack.

# Notes:

01 - Chilling the dough helps prevent cookies from spreading during baking.
02 - Avoid overmixing to maintain a soft cookie texture.

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