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REESE'S Crinkle Cookies


2 hours 5 minutes
Skill Level
20 cookies

This recipe will show you how to make those perfectly chewy crinkle cookies that are the star of a holiday dessert table. They're filled with REESE'S Peanut Butter Chips and dusted with powered sugar.

Ingredients & Directions

Prep Time
40 minutes
Bake Time
14 minutes
Cool Time
35 minutes
Chill Time
1 hour


  • 1 1/4 cups
    all-purpose flour
  • 1/2 cup
    HERSHEY'S Cocoa
  • 2 tsps
    baking powder
  • 1/4 tsp
  • 1/2 cup
    unsalted butter (1 stick) , softened
  • 3/4 cup
    REESE’S Creamy Peanut Butter
  • 1 1/2 cups
    packed dark brown sugar
  • 2
  • 1 tsp
    vanilla extract
  • 1 cup
    REESE'S Peanut Butter Chips
  • 1/2 cup
    granulated sugar
  • 1/3 cup
    powdered sugar


Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Refrigerator Refrigerator
Wire Racks Wire Racks

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.


Heat oven to 350° F. Line 2 cookie sheets with parchment paper.


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.


Bake 14 minutes or until surface is crackled. Remove from oven; cool 5 minutes on cookie sheet; transfer to cooling rack. Cool completely.

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