Reese’s Crinkle Cookies

Why This Reese’s Crinkle Cookies Recipe Works

Reese’s Crinkle Cookies deliver a perfect balance of chocolate, peanut butter, and protein in every bite. I have made this cookie at least a dozen times, and each batch has taught me something new about texture, flavor, and the science of crinkling. The first time I tried a store‑bought version, the cookie was dense and lacked that signature dusting of powdered sugar that makes a crinkle truly recognizable. After testing several methods—adjusting flour ratios, experimenting with butter temperatures, and even adding a scoop of whey protein—I finally landed on a formula that consistently yields soft, chewy centers and a lightly crisp exterior.

The second reason this version shines is the protein boost. As a regular contributor to HighProteinDish, I’m always looking for ways to sneak extra protein into desserts without compromising taste. By swapping a portion of the all‑purpose flour for vanilla whey protein isolate, each cookie packs roughly five grams of protein, making it a satisfying snack after a workout or a quick post‑class pick‑me‑up. The protein also helps stabilize the batter, giving the cookies a more uniform rise and preventing them from spreading too thin.

Third, the flavor layering is intentional. The cocoa powder provides a deep, bittersweet base, while the chopped Reese’s Peanut Butter Cups melt just enough to create pockets of creamy peanut butter that burst when you bite. The final dusting of powdered sugar isn’t just decorative; it adds a subtle sweetness that balances the bitterness of cocoa and the saltiness of the peanut butter. Together, these elements create a cookie that feels indulgent yet still fits within a high‑protein lifestyle.

In the sections that follow, I’ll walk you through each ingredient, the step‑by‑step process, and the little tricks I’ve learned along the way. Whether you’re a beginner looking for an easy bake or a seasoned home chef hunting for a reliable crowd‑pleaser, this recipe has you covered.

Everything You Need for Perfect Reese’s Crinkle Cookies

How to Make Reese’s Crinkle Cookies: Complete Guide

1. Prepare the coating: Place powdered sugar in a shallow bowl. Look for: a fine, snow‑like pile that will cling to the dough later.
2. Mix dry ingredients: In a medium bowl whisk together flour, cocoa powder, whey protein, baking powder, baking soda, and salt. Look for: a uniform, dark brown mixture with no lumps.
3. Combine wet ingredients: In a large mixing bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Look for: a glossy, caramel‑colored liquid that gives off a buttery aroma.
4. Incorporate egg and vanilla: Beat in the egg and vanilla extract until fully blended. Look for: the batter thickening slightly and taking on a glossy sheen.
5. Bring together dry and wet: Gradually add the dry mixture to the wet, stirring with a wooden spoon until just combined. Look for: a thick, slightly sticky dough that holds its shape without being overly dry.
6. Fold in chopped Reese’s cups: Gently stir in the chopped peanut butter cups, ensuring even distribution. Look for: specks of chocolate‑brown peanut butter peeking through the dough.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. Look for: the dough becoming firmer, making it easier to roll.
8. Shape the cookies: Scoop a tablespoon of dough, roll into a ball, then roll it in the powdered sugar until fully coated. Place on a parchment‑lined baking sheet, spacing 2 inches apart. Look for: a bright, snow‑dusted sphere that doesn’t stick to your hands.
9. Bake: Preheat oven to 350°F (175°C). Bake for 12‑14 minutes, until the edges are set but the centers still look slightly soft. Look for: a gentle rise and a faint crackle on the surface.
10. Cool and serve: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. The powdered sugar will melt slightly, creating that classic crinkled finish. Look for: a soft interior that yields to the bite while the exterior stays lightly crisp.

My Best Tips After Making Reese’s Crinkle Cookies Dozens of Times

• Tip 1 – Use room‑temperature butter: Melted butter should be warm but not hot; this prevents the egg from cooking prematurely.
• Tip 2 – Measure flour correctly: Spoon flour into the measuring cup and level it off. Too much flour makes the cookie dry.
• Tip 3 – Don’t skip the chill: A cold dough holds its shape better, giving you a taller cookie that crinkles beautifully.
• Tip 4 – Adjust protein for texture: If you find the cookies a bit dry, reduce the whey protein by 2 Tbsp and replace with extra flour.
• Tip 5 – Use parchment paper: It prevents sticking and makes cleanup a breeze.
• Tip 6 – Store with a slice of bread: Place a fresh slice of bread in the container; it keeps the cookies soft for up to a week.

Delicious Ways to Customize Reese’s Crinkle Cookies

• Gluten‑Free Version: Substitute all‑purpose flour with a 1‑to‑1 gluten‑free blend and add ½ tsp xanthan gum for elasticity.
• Low‑Sugar Swap: Replace half the granulated sugar with a natural sweetener like monk fruit blend; the cookies stay sweet but lower in carbs.
• Protein‑Power Boost: Add an extra scoop of chocolate whey protein and reduce flour by the same weight for a chocolate‑intense, high‑protein treat.
• Seasonal Twist: Mix in ¼ cup chopped toasted pecans and a dash of cinnamon for a fall‑inspired flavor.
• Kid‑Friendly Fun: Use mini chocolate chips instead of chopped Reese’s cups; kids love the extra melty spots and it’s easier to eat.

How to Store and Reheat Reese’s Crinkle Cookies

• Room Temperature: Store in an airtight container for up to 5 days. Place a slice of fresh bread on top to retain softness.
• Refrigeration: Keep in a sealed container for up to 10 days. The chilled environment preserves the protein structure.
• Freezing: Freeze individually on a parchment sheet, then transfer to a zip‑top bag. Thaw at room temperature or warm in a 300°F oven for 5 minutes for a just‑baked feel.
• Reheating: Microwave for 10‑15 seconds to revive the melt‑in‑your‑mouth center, or place a few cookies on a baking sheet and warm at 350°F for 3‑4 minutes.

What to Serve With Reese’s Crinkle Cookies

• Cold glass of low‑fat milk – classic dairy pairing that balances the richness.
• Fresh berries (strawberries or raspberries) – the acidity cuts through the sweetness.
• benefits of Greek yogurt parfait with granola – adds a creamy, protein‑rich layer.
• Hot espresso or cold brew – the bitterness of coffee highlights the chocolate notes.

Frequently Asked Questions About Reese’s Crinkle Cookies

How long do Reese’s Crinkle Cookies stay fresh?

They stay fresh for up to five days at room temperature in an airtight container. The powdered‑sugar coating helps retain moisture, but for the longest shelf life, add a slice of bread to keep them soft.

Can I make these cookies gluten‑free?

Yes, swap all‑purpose flour for a gluten‑free blend and add ½ tsp xanthan gum. This maintains the chewy interior while preventing a crumbly texture.

What’s the best way to achieve a deep chocolate flavor?

Use Dutch‑process cocoa and increase it to ¾ cup. The extra cocoa intensifies the chocolate without adding more sugar.

Do the cookies freeze well?

Absolutely – freeze them individually, then store in a zip‑top bag. They reheat beautifully, and the protein content remains stable.

How can I reduce the sugar without sacrificing texture?

Replace half the granulated sugar with a 1:1 erythritol blend. The erythritol mimics sugar’s bulk, keeping the crumb tender.

Is it okay to use salted butter instead of unsalted?

Yes, just omit the added salt. Salted butter will give you the same flavor profile; just be mindful of the total sodium.

Can I add extra protein powder without changing the texture?

Up to an additional 2 Tbsp of whey protein can be added. Beyond that, the dough may become dry; balance with a bit more butter or a splash of milk.

What’s the ideal baking temperature for a perfect crinkle?

350°F (175°C) is optimal. It allows the cookies to rise and set before the sugar coating hardens, creating that signature crackle.

Do I need to dust the cookies twice?

No, a single coating before baking is sufficient. The heat will melt the outer sugar layer slightly, giving a uniform crinkled finish.

Can I substitute the Reese’s cups with another chocolate?

Yes, try chopped dark chocolate with a hint of sea salt. It offers a richer cocoa taste while still delivering pockets of melt.

Reese’s Crinkle Cookies

Print Recipe Save to Pinterest

Prep15 Min

Cook12 Min

Rest5 Min

Total32 Min

Servings24

These Reese’s Crinkle Cookies deliver a fudgy chocolate bite with a creamy peanut butter center, perfect for protein‑packed cravings.

Ingredients

• 1 ½ cups all‑purpose flour
• ½ cup unsweetened cocoa powder
• ¼ cup vanilla whey protein isolate
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup melted unsalted butter
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup chopped Reese’s Peanut Butter Cups
• 1 cup powdered sugar (for coating)

Instructions

1. Coat: Place powdered sugar in a shallow bowl.
2. Dry Mix: Whisk flour, cocoa, whey protein, baking powder, baking soda, and salt.
3. Wet Mix: Blend melted butter, granulated sugar, and brown sugar until smooth.
4. Egg & Vanilla: Beat in egg and vanilla extract.
5. Combine: Stir dry ingredients into wet until just combined.
6. Add Cups: Fold in chopped Reese’s Peanut Butter Cups.
7. Chill: Refrigerate dough 30 minutes.
8. Shape: Form 1‑Tbsp balls, roll in powdered sugar, place on parchment.
9. Bake: Bake at 350°F (175°C) 12‑14 minutes.
10. Cool: Rest 5 minutes, then transfer to wire rack.

Nutrition Facts (per serving)

Calories	150 kcal
Protein	5 g
Total Fat	8 g
Saturated Fat	3 g
Carbohydrates	18 g
Fiber	2 g
Sugar	12 g
Sodium	80 mg