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Most people think of Christmas when they think of crinkle cookies. They can come in a variety of flavors, but our favorite is chocolate with peanut butter chips. The cracked powdered sugar caps these cookies are topped with just pop when paired with fudgy chocolate goodness.Have a delicious dessert and help your skin with these super soft Chocolate Collagen Crinkle Cookies! Click To Tweet
What's even better is that you can add in Metagenics Ketogenic Collagen to help your skin, nails, joints, and bones!
We used an entire serving for this recipe. Most of our taste testers couldn't tell the difference between the original recipe and the one with added collagen. Only those with a refined palate will be able to taste the added ‘healthiness' in these cookies.
If you are a fan of protein shakes, that's the kind of essence we are talking about.
While we added this collagen powder to our cookie recipe, typically, you would just mix a serving with 8 oz of cold water and be good to go. You can have up to two glasses a day!
Plus, if you are on the popular keto diet, Metagenics Ketogenic Collagen has a 70:20:10 ratio of fat, protein, and carbs — like the holy grail of stats for keto lovers.
These are by far some of our favorites cookies — if you love chocolate brownies and peanut butter, you will be in heaven.
Let's face it, these aren't the healthiest cookies, but with the addition of Metagenics Ketogenic Collagen, you can at least help your skin while eating a super satisfying dessert!
What's to lose?
Chocolate Collagen Crinkle Cookies
Chocolate and peanut butter meld together to form a super soft cookie with a brownie-like center. Topped with a crackled powdered sugar finish and infused with collagen.
- 36.5 g Metagenics Ketogenic Collagen optional
- 1 cup all-purpose flour (125g)
- 1/2 cup unsweetened cocoa powder + 2 tbsp (53g)
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated white sugar (100g)
- 1/2 cup brown sugar (100g)
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/3 cup chocolate chips mini or regular
- 3/4 cup peanut butter chips
Extra Rolling Sugar
- granulated white sugar
- confectioners sugar
Whisk Metagenics Ketogenic Collagen, flour, salt, baking soda, and cocoa powder together in a large bowl. Set aside.
Using a stand mixer with a paddle attachment, cream brown sugar, granulated sugar, and butter together on medium-high for about two minutes. Beat in egg and vanilla until just combined.
On low, slowly mix in dry ingredients until combined. Scrape down sides as needed. Add chocolate and peanut butter chips and mix until dispersed. Cover and chill for 2 hours to 3 days.
Allow cookie dough to sit at room temperature for 15-20 minutes while you preheat the oven to 350°F. Line baking sheets with silicone mats and set aside.
Roll dough into roughly twenty 1.5 inch balls. Lightly roll each dough ball in granulated sugar and then heavily in the confectioners' sugar. Place on baking sheet several inches apart.
Bake for 11-12 minutes. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
If using collagen powder, the confectioners' sugar may get a slightly green hue after baking. Green means healthy, right? Don't worry - they still taste amazing!