REESE'S Crinkle Cookies

REESE'S Crinkle Cookies

These chocolate peanut butter crinkle cookies with REESE'S baking chips will be the star of a holiday dessert table. Unlike HERSHEY'S Chocolate Crinkle Cookie recipe, this recipe mixes in REESE'S Creamy Peanut butter and REESE'S Peanut Butter Chips for the best crinkle cookie. Shop recipe ingredients now!

40 min
14 min
20 cookies


1-1/4 cupsall-purpose flour
1/2 cup HERSHEY'S Cocoa
2 teaspoonsbaking powder
1/4 teaspoonsalt
1/2 cup(1 stick) unsalted butter, softened
3/4 cup REESE'S Creamy Peanut Butter
1-1/2 cupspacked dark brown sugar
2 eggs
1 teaspoonvanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cupgranulated sugar
1/3 cuppowdered sugar


  • 1. Stir together flour, cocoa, baking powder and salt in medium bowl; set aside. Beat peanut butter, butter and brown sugar in large mixing bowl until well blended. Blend in eggs and vanilla. Gradually beat in flour mixture, beating until well blended. Stir in peanut butter chips. Divide dough into two sections; cover and refrigerate about 1 hour or until easy to handle.
  • 2. Heat oven to 350° F. Line 2 cookie sheets with parchment paper.
  • 3. 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.
  • 4. Bake 14 minutes or until surface is crackled. Remove from oven; cool 5 minutes on cookie sheet; transfer to cooling rack. Cool completely. Makes 20 cookies.
Ingredients sitting on a table

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