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Reese’s Crinkle Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/reeses-crinkle-cookies-recipe/