Go Back

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.

Course Dessert, Snack
Cuisine American
Keyword collagen, chocolate, peanut butter, cookies
Prep Time 2 hours 30 minutes
Cook Time 11 minutes
Servings 20 cookies


  • 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


  1. Whisk Metagenics Ketogenic Collagen, flour, salt, baking soda, and cocoa powder together in a large bowl. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bake for 11-12 minutes. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Recipe Notes

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!