Peanut Butter Crinkles

Peanut butter cookies with a peanut butter streusel--yummy!!! *Prep time does not include the 1 hour refrigeration time.*

• Ready In: 28 mins
• Yields: 36 crinkles

Ingredients

• 1  cup crunchy peanut butter, divided (I use Skippy)
• 1⁄4 cup butter, softened
• 1⁄2 cup granulated sugar
• 1⁄2 cup  firmly packed light brown sugar
• 1  egg, well beaten
• 1⁄2 teaspoon vanilla extract
• 1 1⁄3 cups flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 2⁄3 cup powdered sugar
•  additional granulated sugar

Directions

1. Combine 1/2 cup of the peanut butter, the butter, and both sugars in a large bowl using an electric mixer on medium speed until well blended.
2. Beat in the egg and vanilla.
3. Combine the flour, baking powder, baking soda, and salt.
4. Add gradually to the creamed mixture with the mixer on low speed; mix until well blended.
5. Cover bowl with plastic wrap; refrigerate 1 hour.
6. Combine the remaining 1/2 cup peanut butter and powdered sugar in a small bowl; mix with a fork until well blended.
7. (The mixture will clump together and look moist.) Preheat oven to 350*F.
8. Line a few cookie sheets with parchment paper.
9. Shape the cookie dough into 1" balls; roll in the peanut butter mixture (the balls will not be evenly coated).
10. Space 2" apart on the cookie sheets.
11. Flatten cookies with the bottom of a glass that has been dipped in granulated sugar.
12. Bake for 8-10 minutes, or until light golden and just set; do not overbake.
13. Cool for 2 minutes on the sheets; then transfer cookies to wire racks and cool completely.