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Chocolate Crinkle Cookies with Reese’s Peanut Butter Filling

Fudgy, brownie-like chocolate cookies coated in powdered sugar with a surprise creamy peanut butter center.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Filling
  • 0.75 cup creamy peanut butter standard commercial type
  • 0.75 cup powdered sugar
  • 1 tbsp unsalted butter softened
  • 0.5 tsp vanilla extract
Chocolate Cookie Dough
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 0.5 cup vegetable oil
  • 4 eggs large
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup powdered sugar for rolling

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Mix peanut butter, 3/4 cup powdered sugar, 1 tbsp butter, and 1/2 tsp vanilla in a bowl until firm.
  2. Roll filling into 24 small balls and freeze them while preparing the dough.
  3. Beat cocoa powder, granulated sugar, and oil in a large bowl. Add eggs one at a time, then vanilla.
  4. Whisk flour, baking powder, and salt together, then gradually mix into the wet ingredients.
  5. Cover and chill the chocolate dough for at least 4 hours.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  7. Wrap 1 tbsp of chocolate dough around each frozen peanut butter ball, sealing completely.
  8. Roll dough balls generously in powdered sugar and place on baking sheet.
  9. Bake 10-12 minutes until cracked but soft. Cool on rack.

Notes

Ensure peanut butter balls are frozen solid to prevent melting during baking. Store in an airtight container.