If you love the classic chocolate and peanut butter combination, these Reese’s Crinkle Cookies are going to be your new obsession! We’ve taken a rich, fudgy chocolate crinkle cookie and stuffed it with a creamy, sweet peanut butter filling. They are perfectly chewy, dusted in powdered sugar, and an absolute must-bake for your next cookie tray.
Caramel Apple Pie Cookies Recipe
Table of Contents
Food Science: Crinkle Formation, Fat Emulsification & Sugar Moisture Barriers
Achieving that dramatic contrast between dark fudgy cracks and bright white sugar involves key culinary chemistry principles:
- Dual Sugar Coating & Moisture Barrier: Rolling dough balls in granulated sugar before powdered sugar creates a critical physical barrier. Granulated sugar absorbs surface moisture without dissolving instantly, preventing steam from dissolving the outer powdered sugar coat during high-heat expansion.
- Thermal Expansion & Surface Cracking: As the baking powder generates carbon dioxide gas, the moist interior dough expands rapidly. Because the outer sugared layer sets faster in the dry oven environment, the expanding fudgy core breaks through the outer crust, creating iconic, high-contrast crinkle cracks.
- Frozen Lipid Core & Heat Delay: Freezing the peanut butter filling creates a high thermal mass. During the 10-to-12-minute bake time, the chocolate shell sets around the core before the peanut butter fat warms up enough to flow, keeping the creamy center intact rather than melting into the surrounding dough.
Ingredients
For the Peanut Butter Filling:
- 3/4 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Chocolate Crinkle Cookies:
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For Coating:
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Step-by-Step Instructions
- Make and freeze the peanut butter filling: In a small bowl, mix the creamy peanut butter, 1/4 cup powdered sugar, and 1/2 tsp vanilla extract until a firm, rollable dough forms. Scoop the mixture into 12 small balls, place them on a parchment-lined plate, and freeze for 30 minutes until solid.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure even incorporation.
- Form chocolate dough & chill: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft, sticky chocolate dough forms. Cover and chill the dough in the refrigerator for at least 30 minutes.
- Prep oven and sugar coating: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Place 1/4 cup granulated sugar in one small bowl, and 1/2 cup powdered sugar in another.
- Stuff the cookies: Scoop out about 1.5 tablespoons of the chilled chocolate cookie dough and flatten it in the palm of your hand. Place one frozen peanut butter ball in the center, gently fold the chocolate dough around it, and roll into a smooth ball so the filling is completely sealed inside.
- Double coat in sugar: Roll the stuffed dough ball first in the granulated sugar, and then generously coat it in the powdered sugar. Place it on the prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough and filling.
- Bake: Bake for 10 to 12 minutes, or until the cookies have puffed up and crinkled beautifully with set edges.
- Cool: Let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Recipe Success
- Do Not Skip Freezing the Peanut Butter Balls: If the filling isn’t completely solid before you stuff it into the dough, it will melt too quickly in the oven and seep out of the cookies.
- Double Sugar Coating: Rolling the cookies in granulated sugar before the powdered sugar creates a moisture barrier that prevents the powdered sugar from melting into the dough while baking, ensuring you get bright, contrasting crinkle lines.
Frequently Asked Questions (FAQ)
What are some common problems when making Reese’s peanut butter cookies?
The most common issue is the peanut butter filling leaking out during baking, which happens when the filling isn’t frozen solid or the chocolate dough shell isn’t fully sealed around the core. Another common problem is flat or greasy cookies caused by using butter that is too warm or skipping the 30-minute dough chill time. Lastly, powdered sugar absorbing into the dough occurs if you skip the initial granulated sugar roll.
How to know crinkle cookies are done?
Crinkle cookies are done when their edges are set and dry to the touch, and the cracks between the powdered sugar layer look distinct. The centers inside the cracks should still appear soft and slightly underbaked when pulled from the oven. Resting the cookies on the hot pan for 5 minutes after baking allows the centers to set perfectly without becoming dry or overbaked.
How long does it take for Reese’s peanut butter cups to expire?
Unopened commercial Reese’s peanut butter cups generally have a shelf life of 6 to 12 months when stored in a cool, dry place away from heat and direct sunlight. While they remain safe to consume past their “best by” date if properly stored, the cocoa butter and peanut oils may gradually separate, leading to fat bloom (white spots) or a drier peanut butter texture.
What is the recipe for Reese’s cup stuffed cookies?
To make cookies stuffed with pre-made Reese’s peanut butter cups, unwrapped mini or fun-size Reese’s cups are unwrapped and frozen for 30 minutes. Take 1.5 to 2 tablespoons of chilled chocolate or chocolate chip cookie dough, flatten it into a disc, place the frozen Reese’s cup in the middle, and wrap the dough completely around it before baking at 350°F (175°C) for 10 to 12 minutes.
Print
Reese’s Peanut Butter Stuffed Crinkle Cookies Recipe
- Total Time: 57 minutes
- Yield: 12 cookies 1x
Description
De délicieux cookies chocolatés façon crinkle, généreusement fourrés au beurre de cacahuète et enrobés de sucre pour un cœur fondant et une jolie finition craquelée.
Ingredients
- 3/4 cup de beurre de cacahuète crémeux
- 1/4 cup de sucre glace
- 1/2 cuillère à café d’extrait de vanille
- 1 cup de farine tout usage
- 1/2 cup de cacao en poudre non sucré
- 1 cuillère à café de levure chimique
- 1/4 cuillère à café de sel
- 1/2 cup de beurre doux, ramolli
- 1/2 cup de sucre granulé
- 1/2 cup de cassonade, tassée
- 2 gros œufs à température ambiante
- 1 cuillère à café d’extrait de vanille
- 1/4 cup de sucre granulé pour l’enrobage
- 1/2 cup de sucre glace pour l’enrobage
Instructions
- Dans un petit bol, mélanger le beurre de cacahuète, 1/4 cup de sucre glace et 1/2 cuillère à café de vanille jusqu’à obtenir une pâte ferme et facile à façonner.
- Former 12 petites boules avec la préparation, les déposer sur une assiette recouverte de papier cuisson et congeler pendant 30 minutes jusqu’à ce qu’elles soient bien fermes.
- Dans un bol moyen, fouetter ensemble la farine, le cacao en poudre, la levure chimique et le sel.
- Dans un grand saladier, battre le beurre ramolli avec le sucre granulé et la cassonade jusqu’à obtenir une préparation légère et mousseuse.
- Ajouter les œufs un par un, puis incorporer l’extrait de vanille en raclant les bords du saladier si nécessaire.
- Ajouter progressivement le mélange de farine aux ingrédients humides et mélanger à faible vitesse jusqu’à obtenir une pâte chocolatée souple et collante.
- Couvrir la pâte et la réfrigérer pendant au moins 30 minutes.
- Préchauffer le four à 350°F (175°C) et recouvrir une grande plaque de cuisson de papier cuisson.
- Placer 1/4 cup de sucre granulé dans un petit bol et 1/2 cup de sucre glace dans un autre.
- Prélever environ 1,5 cuillère à soupe de pâte chocolatée refroidie et l’aplatir dans la paume de la main.
- Déposer une boule de beurre de cacahuète congelée au centre, refermer délicatement la pâte chocolatée autour et former une boule lisse en veillant à bien enfermer la garniture.
- Rouler chaque boule d’abord dans le sucre granulé, puis généreusement dans le sucre glace.
- Déposer les cookies sur la plaque préparée en laissant environ 5 cm d’espace entre chacun.
- Enfourner pendant 10 à 12 minutes, jusqu’à ce que les cookies soient gonflés, joliment craquelés et que les bords soient pris.
- Laisser reposer les cookies sur la plaque chaude pendant 5 minutes, puis les transférer sur une grille pour les laisser refroidir complètement.
Notes
Le beurre de cacahuète doit être suffisamment ferme après congélation pour faciliter le façonnage. Ne pas trop cuire les cookies afin de conserver un cœur chocolaté et fondant.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg