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Three reese's crinkle cookies stacked on a plate with the top cookie showing the inside of the reese's cup stuffed inside.
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Reese’s Stuffed Crinkle Cookies

These Reese’s Stuffed Crinkle Cookies are a fun twist on a classic Christmas cookie, with fudgy chocolate cookies, a snowy powdered sugar coating, and a Reese’s peanut butter cup tucked inside. They’re festive, easy to make, and the perfect addition to your holiday cookie tray!
Course Dessert
Cuisine American
Keyword reese's stuffed crinkle cookies
Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 4 hours
Total Time 4 hours 28 minutes
Servings 13 large ookies
Calories 252kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Chocolate Crinkle Cookie Dough

  • 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
US Customary - Metric

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
    Side-by-side image of whisking the sugars and oils then adding the 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.
    3 large eggs, 1 tsp. instant espresso powder, 2 tsp. vanilla extract
    Side-by-side image of adding the eggs and vanilla to the sugar and oil and whisking to combine.
  • 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
    Side-by-side image of whisking the dry ingredients together in a separate bowl.
  • 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.
    Side-by-side image of combining the wet and dry ingredients to make the chocolate cookie dough.
  • 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!
    Cookie scoop scooping out chilled dough out of clear mixing bowl.
  • 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
    Side-by-side image of stuffing flattened cookie dough with a reese's cup then wrapping the dough around the reese's cup.
  • 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
    Side-by-side image of rolling a cookie dough ball in granulated sugar first then 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.
    Side-by-side image of six cookie dough balls on a parhcment-lined baking sheet then baked.
  • 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!
    Side-by-side of reese's crinkle cookies cooling on wire rack then one cookie served on a plate.

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

Serving: 1cookie | Calories: 252kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 143mg | Potassium: 132mg | Fiber: 2g | Sugar: 26g | Vitamin A: 39IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg