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Cocoa Crinkle Cookies Recipe

Cocoa Crinkle Cookies

Prep Time: 30 Minutes

Skill Level: Intermediate

Recipe Rating


  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup powdered sugar for rolling


  • 1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
  • 2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
  • 3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
  • 4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Ratings & Reviews

    I bake cookies at least once a week. This is one of the best cookie recipes I've tried. I used the special dark cocoa and refrigerated the dough over night. Baked for ten minutes and they came out perfect! I'll be hunting for more recipes from this site 😊
    Tip-Put cookie sheet on the 2nd-to-top rack in oven...and only do 1 cookie sheet at a time. This helps with the cookies cracking on top.
    Cocoa Crinkles are very good. Thanks again Hersey!
    Has anyone tried replacing the vegetable oil with butter? I'm sure it would make the dough less gooey, but do the cookies still come out as good?
    What a fabulous cookie! Very fudgy and delicious! Comes out so beautifully crackled from the oven. Looks so pretty in powdered sugar. Definitely a keeper!
    Very chocolatey. We cut cherries in half and placed on top before baking. Make sure the cookies are refrigerated at least 6 hours to ensure uniform consistancy of the dough.
    Very good cookie, lowfat too. I added 12 oz. of semisweet miniature chocolate chips for even more chocolatey goodness!
    These cookies are tasty and very fudgey
    This recipe is awesome! Everyone can't get enough. I always have to double the recipe.
    These cookies are great. My kids said they taste like mini lava cakes. They are very easy to make. Just refrigerate as suggested. I used a melon baller to scoop out the cookies, and they are awesome!
    hey i need some advice.the cookies have been in the oven for twenty mins almost and they r not cracking.what do i do
    This is one of my least favorite recipes to make because I hate rolling the dough in the powdered sugar. It gets really sticky and messy. But, I've made these multiple times and will continue to do so because they are DELICIOUS! Great idea to bring to any kind of pot luck! :)
    I made these for the first time today. one word AWESOME
    Everyone I made these for love these.
    easy and almost foolproof - great for Christmas as you can mix dough ahead and bake as many as you need to create the gift basket