January 10, 2024
Review RecipeReese’s Crinkle Cookies
Reese's crinkle cookies combine the irresistible duo of cocoa and peanut butter, encasing a surprise peanut butter cup in each crinkled, chewy bite.
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If you’re a fan of the classic combination of chocolate and peanut butter, get ready to fall in love with these decadent Reese’s crinkle cookies. These cookies bring together the rich flavors of cocoa and creamy peanut butter, enveloping a surprise miniature peanut butter cup in every bite.
Reese’s Crinkle Cookies Ingredients
The recipe starts with a blend of peanut butter and cocoa powder, offering irresistible base flavors.
Dark brown sugar adds depth and subtle caramel tones, contributing to a chewy texture. Pure vanilla extract enhances flavors, while hidden miniature peanut butter cups surprise with creamy contrast.
A mix of granulated and powdered sugar coats cookies, yielding their signature crinkled appearance and touch of sweetness.
You’ll need:
- 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
DARK BROWN SUGAR: For a lighter cookie, you can substitute dark brown sugar with an equal amount of light brown sugar.
Keep in mind that this alteration may slightly impact the chewiness of the cookies.
COCOA POWDER: If you’re looking for a bolder chocolate flavor, consider using unsweetened Dutch cocoa powder or unsweetened dark cocoa powder instead of Hershey’s cocoa powder.
These variations can elevate the intensity of chocolate in your Reese’s cookies.
PEANUT BUTTER: While Reese’s peanut butter brings a unique flavor, feel free to experiment with other creamy peanut butter brands to find your preferred taste.
VARIATIONS: To switch things up, try adding chopped nuts like roasted peanuts or almonds to the cookie dough for added crunch and flavor.
How To Make This Reese’s Crinkle Cookies Recipe
Creating these Reese’s crinkle cookies results in scrumptious treats. Let’s get started.
STEP ONE: Sift the flour, cocoa powder, baking soda and salt into a medium-sized bowl (2-3 quarts).
STEP TWO: 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,
STEP THREE: Add the dark brown sugar and continue mixing for another 1-1½ minutes until combined.
STEP FOUR: Lower the mixer speed to medium-low. Add the egg and beat just until there are no more yellow streaks.
STEP FIVE: Add the vanilla and mix just until no brown streaks from the vanilla remain.
STEP SIX: 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 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.
OUR RECIPE DEVELOPER SAYS
Letting your cookie dough chill will help to prevent your cookies from spreading too much and becoming flat when baking.
STEP SEVEN: 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.
STEP EIGHT: 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.
STEP NINE: 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.
STEP TEN: 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.
STEP ELEVEN: 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
These chocolate peanut butter crinkle cookies shine on their own as a sweet treat that will delight peanut butter lovers any time of day.
Pair them with a scoop of vanilla ice cream for a mouthwatering dessert that combines warm, crinkly cookies with cold, creamy goodness.
Sandwich a scoop of your favorite ice cream between two cookies for an ice cream sandwich.
Complement the rich flavors of the cookies with a glass of cold milk, a cup of hot chocolate, or a frozen peanut butter hot chocolate.
In our opinion, peanut butter and chocolate is the best combination ever.
Check out our chocolate peanut butter brownies and chocolate peanut butter lasagna.
MORE COOKIE RECIPES
Storage
MAKE AHEAD: You can prepare the cookie dough ahead of time, chilling it in the refrigerator until you’re ready to bake.
This allows for convenient and quick cookie baking whenever the craving strikes.
IN THE FRIDGE: Store leftover cookies in an airtight container in the refrigerator in an airtight container for up to five days to maintain their freshness.
IN THE FREEZER: If you want to keep these delicious cookies for a longer period, freeze them in a freezer-safe container for up to one month.
Keep in mind that the powdered sugar coating may not remain as powdery on the frozen cookies.
REHEATING: If you’re enjoying frozen cookies, consider reheating them in the microwave for a few seconds or allowing them to come to room temperature before indulging.
Why We Love This Recipe
Indulging in Reese’s peanut butter cup cookies is a delightful experience for a multitude of reasons:
DELICIOUS FUSION: The combination of cocoa and peanut butter creates an exquisite flavor profile that’s both comforting and indulgent.
SURPRISE ELEMENT: The hidden miniature peanut butter cup surprises with its creamy texture and nutty taste, adding excitement to each bite.
SWEET COMFORT: Whether enjoyed with a glass of milk or a cup of hot cocoa, these Reese’s peanut butter cookies provide a dose of sweet comfort and relaxation.
Incorporate a touch of chocolaty and nutty magic into your life with our irresistible Reese’s crinkle cookies. These cookies effortlessly blend the richness of cocoa with the creaminess of peanut butter, resulting in a treat that’s both comforting and indulgent.
Frequently Asked Questions
Can I use chunky peanut butter instead of creamy for the Reese’s crinkle cookie recipe?
While creamy peanut butter is recommended for its smoother texture, you can use chunky peanut butter if you prefer a bit of crunch in your cookies. Keep in mind that the texture may be different.
Can I make the cookies smaller or larger than one tablespoon?
You can adjust the size of the cookies to your preference, but keep in mind that baking times may need to be adapted accordingly.
Can I skip the step of rolling the cookies in powdered sugar?
Rolling the cookies in both granulated and powdered sugar gives them their signature appearance and a sweet touch. Skipping this step may affect the overall look and taste.
How do I know when the cookies are done baking?
The cookies are done when the tops are crinkled and the edges are set. A slight jiggle in the center is okay; they will continue to set as they cool.
Can I use a different type of chocolate candy in the center?
Feel free to experiment with other chocolate candies or even caramel-filled treats for a unique twist on the classic recipe.
Can I use natural peanut butter in this recipe?
While natural peanut butter can be used, keep in mind that it might have a different texture and oil content, potentially affecting the cookie’s outcome.
How can I prevent my cookies from spreading too much?
Chilling the cookie dough before baking is crucial to prevent excessive spreading. Additionally, ensure your butter is at the right temperature and measure ingredients accurately.
Can I substitute the miniature peanut butter cups with regular-sized ones?
You can certainly try using regular-sized peanut butter cups, but they may alter the cookie’s texture and appearance. Keep in mind that baking times might vary.
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Reese’s Crinkle Cookies
Reese's crinkle cookies combine the irresistible duo of cocoa and peanut butter, encasing a surprise peanut butter cup in each crinkled, chewy bite.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 30
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
- 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: 157kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 133mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 108IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg
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Comments
Bobbie says
Love the recipes