Description
These Indulgent Reese’s Crinkle Cookies are a rich, chocolatey treat infused with creamy peanut butter and chunks of miniature peanut butter cups. They feature a fudgy interior with a delightful crinkled powdered sugar coating, perfect for satisfying sweet cravings in just 40 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup All-Purpose Flour (Can substitute with gluten-free flour)
- 1/3 cup Cocoa Powder (Use Dutch-processed for deeper flavor)
- 1/2 teaspoon Baking Soda (Ensure it’s fresh)
- Pinch Salt (Can reduce if using salted butter)
Wet Ingredients
- 1/2 cup Creamy Peanut Butter (Natural may alter texture)
- 1/2 cup Unsalted Butter (Can substitute with vegan butter)
- 1 cup Dark Brown Sugar (Can replace with light brown sugar)
- 1 large Egg (For vegan, use flax or chia egg)
- 1 teaspoon Pure Vanilla Extract (Opt for high-quality for best results)
Add-ins
- 1 cup Miniature Peanut Butter Cups (Chop for integrated flavor)
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents and cocoa for balanced flavor and texture.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, cream the unsalted butter, creamy peanut butter, and dark brown sugar together until the mixture is light, fluffy, and homogenous. This process integrates air, which aids in cookie softness.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract into the creamed mixture until fully incorporated. This provides structure and enhances flavor complexity.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently to form a smooth, thick cookie dough. Avoid overmixing to prevent tough cookies.
- Fold in Peanut Butter Cups: Carefully fold the chopped miniature peanut butter cups into the dough, distributing them evenly without crushing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 20 minutes to firm up. This step makes it easier to handle and helps the cookies retain their shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Form and Coat Cookies: Roll chilled dough into 12 equal balls. Generously coat each ball in powdered sugar to create the signature crinkled effect once baked.
- Bake Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes, or until the cookies have spread and formed a crinkle pattern on top.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps set their structure and prevents breakage.
Notes
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use vegan butter and a flax or chia egg substitute to make the recipe vegan-friendly.
- Be careful not to overbake; the cookies should be soft and fudgy in the center.
- Chilling the dough is important to achieve the crinkle effect and to handle the dough easily.
- Use Dutch-processed cocoa powder if available for a richer chocolate flavor.
