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Reese's Crinkle Cookies
Reese's Crinkle Cookies combine rich chocolate and creamy peanut butter in a chewy, crinkled treat. Perfect for holidays, parties, or everyday indulgence!
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Reese's Crinkle Cookies are the perfect treat for peanut butter and chocolate lovers! With rich chocolate and a chewy, crinkly texture, these cookies are irresistible. Whip up a batch in just a few minutes and watch them disappear. They're great for holiday baking, parties, or simply satisfying a sweet tooth.
This recipe is easy to make with simple steps to follow. You'll find step-by-step photos and directions below, plus helpful pro tips and tricks. We've also included answers to the most frequently asked questions about making these delicious cookies!
More Recipes ⭐ 3-Ingredient Peanut Butter Cookies | Almond Joy Cookies | Lemon Raspberry Cookies
Reese's Crinkle Cookies are a quick and easy dessert that takes just thirty minutes to make! Packed with rich chocolate and peanut butter flavor, they’re perfect for parties, holiday baking, or anytime you want a sweet treat. The chewy, crinkled tops make them stand out on any dessert table. With simple ingredients and delicious flavor, you’ll want to bake these cookies at home again and again!
Ingredients
What you'll need to make this Reese's Crinkle Cookies recipe:
- 1 cup of all-purpose flour, spooned and leveled
- ½ cup of unsweetened cocoa powder (Hershey’s brand, recommended)
- 1 teaspoon of baking soda
- ¼ teaspoon of table salt
- ½ cup of creamy peanut butter (Reese’s creamy peanut butter preferred)
- ½ cup of salted butter, softened to room temperature
- ¾ cup of dark brown sugar, packed
- 1 large egg, room temperature
- 1½ teaspoons of pure vanilla extract
- 15 halved miniature peanut butter cups (Reese’s miniature peanut butter cups)
- ¼ cup of granulated sugar
- ¾ cup of powdered sugar, sifted
Substitutions and Additions
Personalize your Reese's Crinkle Cookies recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cookies uniquely yours. Here are some top substitutions and additions:
Add Mini Marshmallows: Fold in mini marshmallows to create a gooey, soft texture inside your crinkle cookies.
Substitute Peanut Butter: Use almond butter or cashew butter for a unique twist in your Reese's Crinkle Cookies.
Substitute Chocolate Chips: Swap semi-sweet chocolate chips with dark chocolate or white chocolate for a richer or sweeter flavor.
Add Crushed Pretzels: Mix in crushed pretzels for a salty crunch that complements the sweet peanut butter and chocolate.
How to Make Reese's Crinkle Cookies
Follow along with our pictures, step-by-step instructions, and helpful tips and tricks listed below. Let’s get started baking these delicious Reese's Crinkle Cookies! You’ll have a batch ready to enjoy in no time.
FIRST STEP: Sift the flour, cocoa powder, baking soda and salt into a medium-sized bowl (2-3 quarts).
SECOND STEP: Beat the peanut butter and butter together for 1-1½ minutes until smooth.
You can do this in a bowl of a stand mixer or a medium bowl (2-3 quarts) and an electric hand mixer on medium-high speed,
THIRD STEP: Add the dark brown sugar and continue mixing for another 1-1½ minutes until combined.
FOURTH STEP: Lower the mixer speed to medium-low. Add the egg and beat just until there are no more yellow streaks.
FIFTH STEP: Add the vanilla and mix just until no brown streaks from the vanilla remain.
SIXTH STEP: Keep the mixer speed on medium-low, and add the flour mixture one cup at a time, mixing just until incorporated.
Be careful not to over mix the cookie dough, as that can cause the baked cookies to have a tough texture. Cover and chill in the refrigerator for 30 minutes.
Pro Tip
Letting your cookie dough chill will help to prevent your cookies from spreading too much and becoming flat when baking.
SEVENTH STEP: Preheat the oven to 350°F. Line two baking sheets with parchment paper or heavy-duty aluminum foil.
If you are using aluminum foil, be sure to lightly spray with nonstick cooking spray.
EIGHTH STEP: Add the granulated sugar to a small bowl. Add the sifted powdered sugar to a small bowl or a quart-size ziplock baggie.
Pro Tip
Instead of hitting your sifter against your hand to sift the ingredients through you can use a whisk to “stir” the dry ingredients in the sifter basket as they go through. It is a lot less messy since you’re not shaking anything.
NINTH STEP: Scoop out the cookie dough using a 1-tablespoon cookie scoop. Roll the cookie dough into a ball. Flatten the cookie dough ball slightly.
Place one of the mini Reese’s peanut butter cup halves in the center. Fold the edges of the dough up and roll the cookie dough and peanut butter cup half into a ball.
Roll out all the Reese’s filled cookie balls and place them on one of your prepared cookie sheets.
TENTH STEP: Now you will roll each cookie dough ball in the granulated sugar first and then roll it in the powdered sugar until completely coated.
Place the coated dough ball on the other prepared baking sheet. Space the dough balls two inches apart.
Do this process of granulated sugar then powdered sugar to all the dough balls.
ELEVENTH STEP: Bake for 8–10 minutes, or until the cookie surface is crackled.
Allow the cookies to rest on the baking sheets for two to three minutes before transferring to a wire rack to cool completely.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
How To Serve Reese's Cookies
Reese's Crinkle Cookies are a fun treat that can be served for any occasion! Whether it's a party, family gathering, or holiday event, these cookies are a hit with both kids and adults. Here are some great ways to serve them:
- Holiday Parties: These cookies are perfect for Christmas, Halloween, or Easter celebrations. The peanut butter and chocolate combo makes them festive and fun. Pair them with hot cocoa or eggnog for a cozy holiday treat.
- Kids' Birthday Parties: Reese's Crinkle Cookies are a hit with kids! Their chewy, sweet texture is ideal for party dessert tables. Serve them alongside ice cream or chocolate milk for extra indulgence.
- Potlucks and Family Gatherings: Bring these cookies to a potluck or family dinner, and watch them disappear! Their rich flavor pairs perfectly with coffee, tea, or even a scoop of vanilla ice cream.
Why You'll Love This Reese's Crinkle Cookie Recipe
Reese's Crinkle Cookies are a beloved favorite for so many delicious reasons. Here's why our readers can't get enough of them:
- A Perfect Blend of Flavors: The irresistible combination of rich chocolate and creamy peanut butter creates a flavor explosion in every bite. The sweet and salty balance makes these cookies hard to resist.
- Chewy and Crinkly Texture: These cookies have a soft, chewy center with crinkly, sugar-dusted tops. The contrast of textures makes them both visually appealing and incredibly satisfying.
- Fun and Easy to Make: With just a few simple ingredients and minimal prep time, these cookies are fun to bake with kids or for any occasion. Their easy steps make them accessible for all skill levels.
Reese's Crinkle Cookies aren’t just a treat—they’re a cookie experience you’ll want to bake again and again!
Recipe FAQ
Can I use natural peanut butter in Reese's Crinkle Cookies?
Yes, but the texture may be slightly different. Natural peanut butter can make the dough less smooth.
Why didn’t my Reese's Crinkle Cookies crinkle?
If your cookies didn’t crinkle, it’s likely due to overmixing or not enough sugar coating before baking.
How do I get the sugar coating to stick to the dough?
Chill the dough for 30 minutes, then roll it generously in sugar. The cold dough helps the sugar stick better.
What makes Reese's Crinkle Cookies soft and chewy?
The peanut butter and chocolate chips add moisture to the dough, while the sugar coating locks in softness during baking.
Serving FAQ
How should I serve Reese’s Crinkle Cookies at a party?
Serve them on a festive platter, arranged in layers, to highlight their crinkly tops and dusted sugar coating.
Can Reese’s Crinkle Cookies be made in smaller bite-sized versions?
Yes, simply roll smaller dough balls and adjust baking time to seven to eight minutes for perfect mini cookies.
What occasions are best for serving Reese’s Crinkle Cookies?
These cookies are great for holidays, birthday parties, or anytime you want a quick and crowd-pleasing treat.
Are Reese’s Crinkle Cookies kid-friendly?
Absolutely! Kids love the chewy texture and chocolate-peanut butter combo, making them a perfect dessert for family gatherings.
Storage FAQ
Follow the directions, tips, and tricks below for the best way to store Reese's Crinkle Cookies. From making ahead to reheating, we’ve got all the information you need to keep them fresh and delicious.
Can I make Reese’s Crinkle Cookies ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to twenty-four hours before baking.
How should I store leftover Reese’s Crinkle Cookies?
Store leftover cookies in an airtight container at room temperature. They will stay fresh for up to five days.
Can I freeze Reese’s Crinkle Cookies?
Yes, freeze baked cookies in a freezer-safe container for up to two months. Thaw them at room temperature before serving.
What’s the best way to reheat Reese’s Crinkle Cookies?
Reheat cookies in the microwave for ten to fifteen seconds or enjoy them at room temperature for a soft, chewy texture.
Reese's Crinkle Cookies
Reese's Crinkle Cookies combine rich chocolate and creamy peanut butter in a chewy, crinkled treat. Perfect for holidays, parties, or everyday indulgence!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
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)
DIRECTIONS
- Sift the flour, cocoa powder, baking soda and salt into a medium-sized bowl (2-3 quarts).
- Using a stand mixer or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer on medium-high speed, beat the peanut butter and butter together for 1-1½ minutes until smooth.
- Add the dark brown sugar and continue mixing for another 1-1½ minutes until combined.
- Lower the mixer speed to medium-low. Add the egg and beat just until there are no more yellow streaks.
- Add the vanilla and mix just until no brown streaks from the vanilla remain.
- Keep the mixer speed on medium-low, and add the flour mixture 1 cup at a time, mixing just until incorporated. (Be careful not to overmix the cookie dough, as that can cause the baked cookies to have a tough texture) Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or heavy-duty aluminum foil. (If you are using aluminum foil, be sure to lightly spray with nonstick cooking spray.)
- Add the granulated sugar to a small bowl. Add the sifted powdered sugar to a small bowl or a quart-size ziplock baggie.
- Use a 1-tablespoon cookie scoop to scoop out the cookie dough. Roll the cookie dough into a ball. Flatten the cookie dough ball slightly. Place 1 of the miniature peanut butter cup halves in the center. Fold the edges of the dough up and roll the cookie dough and peanut butter cup half into a ball. Roll out all the Reese’s filled cookie balls and place them on one of your cookie sheets.
- Now you will roll each cookie dough ball in the granulated sugar first and then roll it in the powdered sugar until completely coated. Place the coated dough ball on the other prepared baking sheet. Space the dough balls 2 inches apart. Do this process (granulated sugar then powdered sugar) to all the dough balls.
- Bake for 8-10 minutes or until the cookie surface is crackled. (Every oven cooks differently, but 9 minutes was spot on for me) Allow the cookies to rest on the baking sheets for 2-3 minutes before transferring to a cooling rack to cool completely.
Notes
- Letting your cookie dough chill will help to prevent your cookies from spreading too much and becoming flat when baking.
- Instead of hitting your sifter against your hand to sift the ingredients through you can use a whisk to “stir” the dry ingredients in the sifter basket as they go through. It is a lot less messy since you’re not shaking anything.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 131kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 115mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 104IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
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