Reese’s Crinkle Peanut Cookies

Reese’s Crinkle Cookies are pure comfort for anyone who loves the classic chocolate and peanut butter combo. These cookies are fudgy and soft, packed with a punch of cocoa, sweet brown sugar, and a gooey surprise inside every bite. When I bake these, I always look forward to that first bite into the warm center with its hidden chunk of peanut butter cup. These are the cookies I make when I want to treat my friends and family to something fun yet nostalgic.

I remember the first time I made these for a holiday cookie swap and they vanished in minutes. Now they show up at nearly every special celebration in my house.

Ingredients

• All purpose flour: gives the cookies structure Go for fresh flour that does not smell musty for the best bake
• Unsweetened cocoa powder: adds rich chocolate depth I like Hershey’s because it is widely available and reliable
• Baking soda: helps the cookies rise and get their signature crackly tops Make sure it is fresh for the best effect
• Table salt: balances sweetness and brings out chocolate flavor Ordinary salt is best so your dough blends evenly
• Creamy peanut butter: gives that nutty Reese’s taste Use name brands for consistent creamy texture
• Salted butter: adds moisture and richness Room temperature helps everything blend smoothly
• Dark brown sugar: keeps the cookies soft and fudgy Look for dark brown for deeper flavor
• Egg: binds everything together and ensures a tender crumb Always use room temp for even mixing
• Pure vanilla extract: boosts the chocolate and peanut butter combo If possible use real vanilla not imitation
• Miniature peanut butter cups: provide an irresistible center I recommend the Reese’s brand for ultimate meltiness
• Granulated sugar: helps the cookies get shiny and crisp on the outside
• Powdered sugar: is key for that snowy crackle finish Sift before rolling for the prettiest look

Step-by-Step Instructions

Sift the Dry Ingredients:

Into a medium mixing bowl sift together the flour cocoa powder baking soda and salt This ensures no lumps and extra even mixing

Cream the Peanut Butter and Butter:

With a stand mixer or hand mixer blend the peanut butter and room temp butter for about ninety seconds until very creamy and unified The mixture should be light and smooth

Add Brown Sugar:

Mix in the dark brown sugar and beat for another minute to fully combine and jumpstart that chewy texture

Add Egg:

Turn down the mixer beat in the egg just until the yellow streaks disappear Do not overmix or your dough will toughen

Blend in Vanilla:

Pour in the vanilla extract and mix just until the brown is evenly spread throughout the mixture No streaks should remain

Combine the Dry and Wet Mixtures:

On low speed add the flour mixture in short portions mixing only until barely combined Once all the dry mix is in stop mixing You want soft tender cookies so avoid overworking the dough

Chill the Dough:

Cover and chill the dough for thirty minutes so it firms up and bakes more evenly

Prep Baking Sheets and Sugars:

Preheat your oven to three hundred fifty degrees Lay out two baking sheets with parchment or greased foil Put granulated sugar in one shallow bowl and powdered sugar in another or a zip bag

Shape the Cookies:

Scoop heaping tablespoons of dough Roll each in your hands then flatten slightly Press a peanut butter cup half into the center Gather the edges around it and roll tightly so the candy is in the center

Coat Each Ball in Sugar:

Roll each filled dough ball first in granulated sugar for a glossy shell then powdered sugar for full snowy coverage Repeat for all the cookies Spacing them two inches apart

Bake the Cookies:

Bake for about nine minutes until the tops begin to crackle and the edges feel set Let them cool on the sheet for two minutes before moving to a wire rack

Pin it

My favorite part is the joy on my daughter’s face when she bites into the gooey peanut butter center As a kid I would have dreamt about a cookie like this and now I get to bake them for my own family

Storage Tips

Keep cooled cookies in an airtight box at room temperature for up to four days For longer storage freeze them layered with parchment They stay fresh and fudgy after thawing

Ingredient Substitutions

If you do not have dark brown sugar you can use light brown for a slightly milder flavor Any creamy peanut butter works but avoid natural or chunky for best smoothness Gluten free flour blends can be used for an allergy swap

Serving Suggestions

Stack a few of these on a cake stand for a party dessert platter Or pack them for picnics with cold milk They are also a perfect bake ahead for cookie exchanges or holiday gifts

Pin it

Reese’s Crinkle Cookie History

The crinkle cookie dates back to mid-century American kitchens combining the joy of a rich chocolate cookie with the festive look of powdered sugar Reese’s candies have been a favorite add-in since their nationwide rise in the sixties I love the nostalgia each batch brings to my kitchen

Frequently Asked Questions

→ Why do I need to chill the dough?

Chilling helps the dough firm up, making it easier to shape and preventing the cookies from spreading too much while baking.

→ Can I use natural peanut butter?

It's best to use creamy, processed peanut butter for a smooth texture, as natural varieties may cause the cookies to spread differently.

→ Why roll in both granulated and powdered sugar?

This double coating creates the classic crinkled exterior and gives a distinct sweet finish to the cookies.

→ How do I prevent cookies from becoming tough?

Avoid overmixing the dough after adding flour and watch the baking time closely to keep the texture soft and chewy.

→ Can I substitute other chocolates?

You can try with different chocolate or candy fillings, but miniature peanut butter cups provide the best flavor match.