Once you've perfected your traditional Cocoa Crinkle Cookies, up the flavor with this REESE'S Crinkle Cookie recipe! Dusted with powdered sugar and filled with HERSHEY’S Cocoa, REESE’S Creamy Peanut Butter and REESE’S Peanut Butter Chips, these cookies will be the star of the dessert table. You may have to make a few batches to keep up with the high demand. Perfectly chewy, scrumptiously soft and coated in a layer of powdered sugar, these REESE’S Crinkle Cookies will leave you with a clean cookie tray. Happy baking!
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 well 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 20 equal balls ( about 1-1/2 tablespoons each). Roll each ball in granulated sugar and then in powdered sugar. Place on prepared cookie sheets. Dust cookie balls 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.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.