Red Velvet Crinkle Cookies are a peanut butter cookie tinted with red food coloring, rolled in confectioner’s sugar, and baked to perfection! For another delicious red velvet recipe, be sure to try my Red Velvet Sugar Cookies with Cream Cheese Frosting.
Red Velvet Peanut Butter Crinkle Cookies
Red Velvet Peanut Butter Crinkle cookies are a delicious twist on a classic crinkle cookie. They use my Red Velvet Peanut Butter Blossoms as the base and combine the flavors of a red velvet cake with the irresistible taste of peanut butter. These cookies are perfect for any occasion, and make a great addition to any cookie platter!
Ingredients & Substitutions
Peanut Butter: I used creamy peanut butter in these cookies, but could also use crunchy peanut butter.
Room Temperature Ingredients: Using room temperature ingredients (specifically butter, milk, and eggs) will help you get the best results when baking these cookies (and other recipes that call for room temperature ingredients). Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
How to Store Cookies
Allow the cookies to cool completely. Store cookies in an airtight container or resealable plastic bag at room temperature for up to 5 days.
How to Freeze Cookies
- 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.
- 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
- 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
- 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.
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