REESE'S Crinkle Cookies

Name: REESE'S Crinkle Cookies Recipe | Hersheyland
Prep time: 40 min
Total time: 125 min
Yield: 20 cookies
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup HERSHEY'S Cocoa; 2 tsps baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (1 stick), softened; 3/4 cup REESE’S Creamy Peanut Butter; 1 1/2 cups packed dark brown sugar; 2 eggs; 1 tsp vanilla extract; 1 cup REESE'S Peanut Butter Chips; 1/2 cup granulated sugar; 1/3 cup powdered sugar

Skill Level: Beginner

Once you've perfected your traditional Cocoa Crinkle Cookies, up the flavor with this REESE'S Crinkle Cookie recipe! Dusted with powdered sugar and filled with HERSHEY’S Cocoa, REESE’S Creamy Peanut Butter and REESE’S Peanut Butter Chips, these cookies will be the star of the dessert table. You may have to make a few batches to keep up with the high demand. Perfectly chewy, scrumptiously soft and coated in a layer of powdered sugar, these REESE’S Crinkle Cookies will leave you with a clean cookie tray. Happy baking!

Ingredients & Directions

Yields:: 20 cookies

Prep:: 40 Min.
Bake:: 14 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 1/4 cups

all-purpose flour
1/2 cup

HERSHEY'S Cocoa
2 tsps

baking powder
1/4 tsp

salt
1/2 cup

unsalted butter (1 stick), softened
3/4 cup

REESE’S Creamy Peanut Butter
1 1/2 cups

packed dark brown sugar
2

eggs
1 tsp

vanilla extract
1 cup

REESE'S Peanut Butter Chips
1/2 cup

granulated sugar
1/3 cup

powdered sugar

READY TO MAKE THIS?

You'll Need 

Oven

Mixing Bowl

Refrigerator

Wire Racks

Step-By-Step Directions

Heat oven to 350° F. Line 2 cookie sheets with parchment paper.

Stir together 1-1/4 cups all purpose flour, 1/2 cup cocoa, 2 tsps baking powder and 1/4 tsp salt in a medium bowl; set aside.

Beat 3/4 cup peanut butter, 1/2 cup unsalted butter and 1-1/2 cups packed dark brown sugar in large mixing bowl until well blended.

mixing in peanut butter, butter and brown sugar

Blend in 2 eggs and 1 tsp vanilla. Gradually beat in flour mixture, beating until well blended.

Stir in 1 cup peanut butter chips. Divide dough into two sections; cover and refrigerate about 1 hour or until easy to handle.

Divide dough into 20 equal balls ( about 1-1/2 tablespoons each). Roll each ball in granulated sugar and then in powdered sugar. Place on prepared cookie sheets. Dust cookie balls with remaining powdered sugar.

rolling cookie dough balls in powdered sugar

Bake 14 minutes or until surface is crackled. Remove from oven; cool 5 minutes on cookie sheet; transfer to cooling rack. Cool completely.

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