Reese's Crinkle Cookies
The traditional holiday crinkle cookie you know and love gets a nutty upgrade in this recipe, thanks to Reese’s Creamy Peanut Butter and peanut butter chips.
Recipe - Stillwater Wine & Spirits
Reese's Crinkle Cookies
Prep Time40 Minutes
Servings20
Cook Time14 Minutes
Ingredients
1 1/4 cups flour
1/2 cup Hershey’s Cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup Reese’s Creamy Peanut Butter
1 1/2 cups dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup Reese’s Peanut Butter Chips
1/2 cup sugar
1/3 cup powdered sugar
Directions
- 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 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 1-tablespoon balls. Roll each in sugar and then powdered sugar. Place on cookie sheets. Dust 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.
40 minutes
Prep Time
14 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings
Directions
- 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 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 1-tablespoon balls. Roll each in sugar and then powdered sugar. Place on cookie sheets. Dust 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.