Reese’s Stuffed Crinkle Cookies
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If you’re looking to add something fun to your Christmas cookie lineup this year, these Reese’s Stuffed Crinkle Cookies need to make the list! They have that classic snowy powdered sugar coating, pretty crinkled tops, and a Reese’s peanut butter cup hidden right in the center. Santa might have a new favorite cookie! 🎅😉
I love these for holiday baking because they look impressive on a Christmas cookie tray but are actually really fun to make. The outside has that beautiful crinkle cookie look, while the inside is soft, fudgy, and filled with chocolate-peanut butter goodness. And let’s be honest, you can never have too many chocolate and peanut butter desserts during the holidays!
These are definitely ones you want to add to your Christmas baking day, bring to a cookie exchange, or make a batch to share with friends and family. Just be sure to save a few for yourself because these cookies tend to disappear fast!
For more holiday favorites, try my Brown Butter Toffee Chocolate Chip Cookies, Chocolate Peanut Butter Blossoms, Chocolate Andes Mint Cookies, Santa Nutter Butter Cookie Bars, Chewy Chocolate Cookies, or Chewy Peanut Butter Cookies.
Table Talk with Tawnie
The second cookie recipe of my holiday 2026 cookie series! I am so obsessed with the flavors happening in this cookie. As if a crinkle cookie could get any better, it gets even more decadent with a Reese’s stuffed in the center. Can you EVEN with these photos?! YUM! All peanut butter chocolate lovers will be obsessed with these, and if you want to make them without the Reese’s in the center, you of course can make them without! 🙂 Either way, Santa…and your friends and family…will love them!
- All-purpose flour: As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these!
- Neutral oil: Helps to create the dense, fudgy texture of these cookies. You can use canola or vegetable oil.
- Cocoa powder: I used regular unsweetened cocoa powder for these cookies! If you really want to amp up the chocolate flavor, you could try the dark cocoa powder.
- Reese’s Peanut Butter Cups (snack size): I like to freeze the Reese’s Peanut Butter Cups before stuffing the cookies. They’re much easier to handle and enclose in the cookie dough when cold and firm.
- Powdered & granulated sugar: You’ll roll the dough in the granulated sugar first, followed by a generous amount of powdered sugar. This creates those beautiful, bright white tops and a pretty crinkled texture.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet and dry ingredients
In a large mixing bowl, whisk together the sugars and oil. Then whisk in the cocoa powder. Add the eggs one at a time, whisking after each addition. Finally, whisk in the vanilla and espresso powder and mix for 1-2 minutes. In a separate bowl, whisk together the dry ingredients.
Combine and chill
Add the dry ingredients to the chocolate mixture and mix until just combined. Chill the dough for at least 2 hours (or up to overnight!).
Stuff with Reese’s
Scoop the cookie dough and gently flatten it.Place a Reese’s Peanut Butter Cup in the center, then bring the dough up and around the candy to completely enclose it.
Roll each cookie dough ball in the granulated sugar, then the powdered sugar.
Bake and enjoy!
Arrange the cookies on the prepared baking sheets and bake for ~10-12 minutes. Let the cookies cool slightly, then ENJOY!
Expert Tips
- Don’t overmix the dough: Once you add the dry ingredients, gently fold everything together until just combined. Overmixing can make the cookies less soft, chewy, and fudgy, so this is definitely a time when less is more!
- Measure your flour correctly: For the best results, spoon the flour into your measuring cup and level it off with the back of a knife. Avoid scooping the flour directly from the bag or container, which can pack in way more flour than you actually need. This baking tip video shows exactly how I like to do it.
- Freeze your Reese’s: Freeze the Reese’s Peanut Butter Cups before stuffing the cookies. They’re much easier to handle and enclose in the cookie dough when cold and firm.
- Don’t skip the chill time: Chilling the dough makes it much easier to work with and helps the flavors develop. It also gives you those thick, soft, fudgy cookies that hold their shape instead of spreading all over the baking sheet. I like to chill the dough for closer to 6 hours or overnight is fine too!
- Cover the cookies: The cookies should be completely covered in a thick, snowy layer of powdered sugar. Don’t shake off the excess since this helps create those beautiful bright white tops and dramatic chocolate crinkles as the cookies bake.
- Don’t overbake! These cookies are best when they’re slightly underbaked. They’ll continue to set as they cool, so pull them from the oven when the tops are crackled and the edges are set, but the centers still look soft and slightly underbaked
- For perfectly round cookies: While the cookies are still warm, place a round cookie cutter or drinking glass around the cookie (make sure it’s slightly larger than the cookie) and gently swirl it around. This helps smooth out any uneven edges and gives you those perfectly round, bakery-style cookies.
The Holiday Cookie Series is back for the 2026 holiday season and full of festive, delicious ideas! From brown butter toffee chocolate chip cookies, Reese’s stuffed crinkle cookies, white chocolate dipped brown butter cookies, and more, there’s something for everyone to enjoy!
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Skip the Reese’s: Feel free to leave out the Reese’s peanut butter cups if you aren’t a fan of chocolate and peanut butter!
- Use a different candy: Swap the Reese’s peanut butter cups for mini Snickers, Rolos, or another favorite chocolate candy for a fun twist!
- Try dark chocolate: Use dark cocoa powder in the cookie dough for a richer chocolate flavor that pairs perfectly with the peanut butter filling.
Storage / Freezing
- Store: Store these cookies in a sealed container at room temperature for up to 5 days.
- Freeze the dough: Follow the steps, but don’t roll the dough balls in either of the sugars. Freeze the dough balls in an airtight container for up to 3 months. When you’re ready to make the cookies, let the dough thaw on the counter for 30 minutes, then roll each ball in the sugars, then bake as directed.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Just wait to roll it in the granulated and powdered sugar until right before baking.
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Ingredients
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup neutral oil (canola or vegetable)
- 3/4 cup unsweetened natural cocoa powder
- 3 large eggs (room temperature)
- 2 tsp. vanilla extract
- 1 tsp. instant espresso powder (optional)
- 2 cups all-purpose flour
- 1½ tsp. baking powder
- 1/2 tsp. fine salt
- Reese’s Peanut Butter Cups snack size (Pro tip: Freeze the Reese’s Peanut Butter Cups before stuffing the cookies. They’re much easier to handle and enclose in the cookie dough when cold and firm.)
For Rolling
- 1/3 cup granulated sugar
- 1/2 cup powdered sugar (plus more as needed)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Note: You can make these with Reese's miniature cups or Reese's Thins. I use the "snack size" which is quite large but it makes for an epic stuffed cookie. You can also make these "unstuffed" if you want a traditional crinkle cookie and you can get ~24 small cookies from this batch.
- Mix the sugars, oil, and cocoa: In a large mixing bowl, whisk together the granulated sugar, dark brown sugar, and oil until well combined. Add the cocoa powder and whisk until the mixture is smooth and glossy.1 cup granulated sugar, 1/2 cup packed dark brown sugar, 1/2 cup neutral oil, 3/4 cup unsweetened natural cocoa powder
- Add the eggs: Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and espresso powder, if using. Continue whisking vigorously for 1-2 minutes Start Timer, until the mixture is smooth, shiny, and well combined.
- Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.2 cups all-purpose flour, 1½ tsp. baking powder, 1/2 tsp. fine salt
- Combine ingredients: Add the dry ingredients to the chocolate mixture and fold together just until no flour streaks remain. The dough will be soft and sticky but resist the urge to add additional flour.
- Chill the dough: Cover the cookie dough tightly and refrigerate for at least 2 hours Start Timer. For best results and easier handling, I like to chill the dough for closer to 6 hours, or overnight is fine!
- Stuff with the Reese’s: Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop about 2 Tbsp of cookie dough and gently flatten it into a small disc. Place a Reese’s Peanut Butter Cup in the center, then bring the dough up and around the candy to completely enclose it. You will probably need to add a little more cookie dough as needed, then gently roll into a ball. Repeat with the remaining dough and Reese’s. Dough may be sticky, so work quickly and keep dough refrigerated between batches.Reese’s Peanut Butter Cups snack size
- Coat the cookies: Place the granulated sugar in one shallow bowl and the powdered sugar in another. Roll each cookie dough ball first in the granulated sugar, followed by a very generous coating of powdered sugar. The cookies should be completely covered in a thick, snowy layer of powdered sugar. Don’t shake off the excess since this helps create those beautiful bright white tops and dramatic chocolate crinkles as the cookies bake.1/3 cup granulated sugar, 1/2 cup powdered sugar
- Bake: Arrange the cookies about 2 inches apart on the prepared baking sheets. Bake for ~10-12 minutes Start Timer, or until the tops are cracked and the edges are set, but the centers still look soft and slightly underbaked. Be careful not to overbake.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack Start Timer. Enjoy slightly warm for an extra gooey peanut butter cup center!
Notes
- Freeze your Reese’s: Freeze the Reese’s Peanut Butter Cups before stuffing the cookies. They’re much easier to handle and enclose in the cookie dough when cold and firm.
- Don’t skip the chill time: Chilling the dough makes it much easier to work with and helps the flavors develop. It also gives you those thick, soft, fudgy cookies that hold their shape instead of spreading all over the baking sheet. I like to chill the dough for closer to 6 hours or overnight is fine too!
- Store: Store these cookies in a sealed container at room temperature for up to 5 days.
- Freeze the dough: Follow the steps, but don’t roll the dough balls in either of the sugars. Freeze the dough balls in an airtight container for up to 3 months. When you’re ready to make the cookies, let the dough thaw on the counter for 30 minutes, then roll each ball in the sugars, then bake as directed.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
