Reese’s Crinkle Cookies Recipe

Introduction

Reese’s Crinkle Cookies combine rich chocolate, creamy peanut butter, and a delightful surprise of peanut butter cups inside. These soft, fudgy cookies with a crackled sugar coating are perfect for any peanut butter chocolate lover.

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• ½ cup unsweetened cocoa powder (I used Hershey’s brand)
• 1 teaspoon baking soda
• ¼ teaspoon table salt
• ½ cup creamy peanut butter (I used Reese’s creamy peanut butter)
• ½ cup salted butter, softened to room temperature
• ¾ cup dark brown sugar, packed
• 1 large egg, room temperature
• 1½ teaspoons pure vanilla extract
• 15 halved miniature peanut butter cups (I used Reese’s miniature peanut butter cups)
• ¼ cup granulated sugar
• ¾ cup powdered sugar, sifted

Instructions

1. Step 1: Sift the flour, cocoa powder, baking soda, and salt into a medium-sized bowl (2-3 quarts).
2. Step 2: Using a stand mixer or handheld mixer on medium-high speed, beat the peanut butter and softened butter together for 1 to 1½ minutes until smooth.
3. Step 3: Add the dark brown sugar and continue mixing for another 1 to 1½ minutes until combined.
4. Step 4: Lower the mixer speed to medium-low. Add the egg and beat just until there are no more yellow streaks.
5. Step 5: Add the vanilla extract and mix until no brown streaks remain.
6. Step 6: With the mixer on medium-low, add the sifted flour mixture 1 cup at a time, mixing just until incorporated. Avoid overmixing to keep cookies tender. Cover and chill the dough in the refrigerator for 30 minutes.
7. Step 7: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or heavy-duty aluminum foil. If using foil, lightly spray with nonstick cooking spray.
8. Step 8: Place the granulated sugar in a small bowl. Put the sifted powdered sugar in another small bowl or a quart-size ziplock bag.
9. Step 9: Using a 1-tablespoon cookie scoop, portion the chilled dough. Roll each portion into a ball and flatten slightly. Place one halved miniature peanut butter cup in the center of the dough. Fold the dough edges over the peanut butter cup and roll into a smooth ball. Repeat with all dough portions and place them on one prepared baking sheet.
10. Step 10: Roll each cookie ball first in granulated sugar, then in powdered sugar until fully coated. Place coated balls on the other prepared baking sheet, spacing them about 2 inches apart.
11. Step 11: Bake for 8-10 minutes, or until the cookie surfaces are crackled. Most ovens work well at 9 minutes. Let cookies rest on the baking sheets for 2-3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

• For a crunchier texture, chill the dough for an additional 30 minutes before baking.
• Try substituting creamy peanut butter with natural or crunchy peanut butter for a different flavor and texture.
• Use different mini peanut butter cups or chopped peanut butter candies to vary the filling.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, store in the refrigerator for up to 2 weeks. Reheat gently in the microwave for 10–15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before scooping and baking. This helps enhance the flavors and improves the texture.

What if I don’t have miniature peanut butter cups?

You can use chopped peanut butter candies or peanut butter chips as a substitute, though the texture and surprise center might be a bit different.

Reese’s Crinkle Cookies Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

These Reese’s Crinkle Cookies are rich, chocolatey, and filled with creamy peanut butter cups for a delightful surprise inside. Featuring a tender cocoa cookie exterior rolled in a double coating of granulated and powdered sugar, these cookies boast a crackled surface and a perfect balance of sweet and salty flavors. With simple ingredients and straightforward steps, they’re a fantastic treat for peanut butter and chocolate lovers alike.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Total Time: 59 minutes
• Yield: 15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• ½ cup unsweetened cocoa powder (Hershey’s brand recommended)
• 1 teaspoon baking soda
• ¼ teaspoon table salt

Wet Ingredients

• ½ cup creamy peanut butter (Reese’s creamy peanut butter recommended)
• ½ cup salted butter, softened to room temperature
• ¾ cup dark brown sugar, packed
• 1 large egg, room temperature
• 1½ teaspoons pure vanilla extract

For Filling and Coating

• 15 halved miniature peanut butter cups (Reese’s miniature peanut butter cups recommended)
• ¼ cup granulated sugar
• ¾ cup powdered sugar, sifted

Instructions

1. Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and table salt into a medium-sized bowl to ensure everything is evenly mixed and free of lumps.
2. Cream Butter and Peanut Butter: Using a stand mixer or a handheld mixer on medium-high speed, beat the creamy peanut butter and softened salted butter together for 1 to 1½ minutes until the mixture is smooth and well blended.
3. Add Brown Sugar: Continue mixing by adding the dark brown sugar and beat for another 1 to 1½ minutes until fully combined and creamy.
4. Incorporate Egg: Reduce the mixer speed to medium-low and add the large egg. Beat just until no yellow streaks remain, ensuring not to overmix.
5. Mix in Vanilla: Add the pure vanilla extract and mix on medium-low until the mixture is homogeneous without streaks.
6. Add Dry Mixture: Gradually add the sifted flour mixture, about one cup at a time, mixing just until incorporated. Avoid overmixing to prevent tough cookies. Cover the dough and chill in the refrigerator for 30 minutes to firm up.
7. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or heavy-duty aluminum foil. If using aluminum foil, lightly spray it with nonstick cooking spray to prevent sticking.
8. Prepare Sugars: Pour the granulated sugar into a small bowl. Place the sifted powdered sugar into a separate small bowl or a quart-size ziplock bag for easy rolling.
9. Form Cookies with Filling: Using a 1-tablespoon cookie scoop, scoop out portions of the chilled dough and roll each into a ball. Slightly flatten each ball and place one halved miniature peanut butter cup in the center. Fold the dough edges around the peanut butter cup half and roll again to encase it completely, forming a smooth ball. Place the filled dough balls on one prepared baking sheet.
10. Coat Cookies in Sugars: Roll each cookie dough ball first in the granulated sugar bowl, then roll it in the powdered sugar until fully coated. Transfer the sugar-coated balls to the second baking sheet, spacing them about 2 inches apart to allow for spreading.
11. Bake and Cool: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the surface is crackled—9 minutes is ideal for most ovens. Remove from oven and let the cookies rest on the baking sheets for 2 to 3 minutes before transferring them to a cooling rack to cool completely.

Notes

• Do not overmix the dough after adding dry ingredients to avoid tough cookies.
• Chilling the dough helps the cookies hold their shape and enhances flavor.
• If using aluminum foil on baking sheets, always spray lightly with nonstick spray to prevent cookies from sticking.
• Use room temperature egg for better incorporation in the dough.
• Spacing cookies 2 inches apart gives them room to spread without sticking together.
• Let cookies cool completely before storing in an airtight container.

Keywords: Reese’s cookies, peanut butter cup cookies, crinkle cookies, chocolate peanut butter cookies, holiday cookies, baked treats