Description
Reese’s Crinkle Cookies are a delicious treat with a soft and chewy texture, filled with miniature peanut butter cups for added delight.
Ingredients
Scale
- 1 cup all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup 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
- ¼ cup granulated sugar
- ¾ cup powdered sugar, sifted
Instructions
- Sift the flour, cocoa powder, baking soda and salt into a medium-sized bowl.
- Using a mixer, beat the peanut butter and butter together until smooth.
- Add the dark brown sugar and mix until combined.
- Lower speed and add the egg, mixing until no yellow streaks remain.
- Add vanilla and mix until no brown streaks remain.
- Add the flour mixture gradually, mixing just until incorporated.
- Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F and prepare baking sheets with parchment paper or foil.
- Roll cookie dough into balls, with a peanut butter cup half in the center, and coat with granulated and then powdered sugar.
- Space dough balls 2 inches apart on baking sheets.
- Bake for 8-10 minutes until the surface is crackled. Allow cookies to rest on baking sheets before transferring to a cooling rack.
Notes
- Ensure butter is softened for easier mixing.
- Chilling the dough is essential to prevent spreading during baking.
- Adjust baking time based on your oven’s performance.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg