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.

Stack of Red Velvet Peanut Butter Crinkle Cookies

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!

Rolling Dough into Confectioners Sugar

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.

Overhead of Red Velvet Peanut Butter Crinkle Cookies

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.

Stacked Red Velvet Peanut Butter Crinkle Cookies with One Broken in Half Showing Inside

How to Freeze 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 Time 10 mins
Cook Time 10 mins
Total Time 20 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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