Description
Reese’s Crinkle Cookies are rich, indulgent cookies filled with mini peanut butter cups, coated in powdered and granulated sugar for a delightful texture and taste.
Ingredients
Scale
- 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.
- 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.
- 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
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Store cookies in an airtight container to maintain freshness.
- These cookies can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg