Desserts
This Hershey's Crinkle Cookies recipe delivers the perfect balance of nutty swirls and rich chocolate—just like your favorite bakery's. The secret lies in the precise rolling technique that creates those signature crinkles, while the chocolate chips ensure every bite is a decadent treat.
I've perfected this recipe over years of baking, and it consistently produces cookies with crisp edges and a tender, melt-in-your-mouth center.
The beauty of these cookies is their simplicity—just a handful of ingredients that come together in under 30 minutes. You'll need all-purpose flour, butter, sugar, and of course, Hershey's chocolate chips and peanut butter for that classic crinkle effect.
The dough is rolled into balls, then coated in a mixture of peanut butter and chocolate chips before baking, creating those iconic swirls as they cook.
By the time these cookies emerge from the oven, you'll have golden-brown treats with crisp edges and soft, chewy centers. The peanut butter and chocolate swirls peek through the edges, offering a delightful contrast of textures and flavors.
They're perfect for holiday gatherings, potlucks, or simply indulging your sweet tooth on a busy weeknight.
For an extra touch, drizzle melted chocolate over the cooled cookies or sprinkle them with flaky sea salt to enhance the sweetness. These cookies are foolproof, and once you try them, they'll become a staple in your baking rotation. Let's get started!
Ingredients for hershey's crinkle cookie
Just nine ingredients for cookies that taste like bakery magic—crisp edges, chewy centers, and swirls that beg for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold and cubed for dough |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Packed Brown Sugar 🍚 | 1 cup | Light or dark preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure extract for flavor |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | Classic for crinkle effect |
| Creamy Peanut Butter 🥜 | 1 cup | Natural or regular |
| Baking Soda 🧂 | ½ tsp | For lift in cookies |
| Salt 🧂 | ½ tsp | Fine sea salt |
The peanut butter and chocolate chips are non-negotiable for that signature crinkle. Hershey's Semi-Sweet Chocolate Chips are the gold standard—don't even think about store brands here. For peanut butter, Jif or Skippy are reliable, but natural peanut butter adds depth if you're feeling fancy. The butter needs to be cold when you cut it into the dough, so pull it straight from the fridge. If your kitchen's warm, chill the dough balls for 30 minutes before baking. Flour? Gold Medal or King Arthur brands give the best texture—no heavy hands when measuring, just scoop and level.
No peanut butter? Almond butter or sunflower seed butter works in a pinch, though the flavor won't be identical. Short on chocolate chips? Chop a bar of Hershey's milk chocolate into chunks—same effect. The vanilla extract should say 'pure' on the bottle; imitation won't cut it. Eggs can be room temp or straight from the fridge, but room temp mixes more smoothly. For a deeper peanut flavor, toast the peanut butter with a pinch of salt and a drizzle of honey before mixing. And if you're feeling extra, add a quarter cup of crushed peanuts to the dough for crunch.
Dough keeps for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze dough balls on a tray, then transfer to a bag for up to 3 months. Baked cookies stay fresh for 5 days in an airtight container, but they're best within 2 days. Pro tip: Let cookies cool on the baking sheet for 5 minutes before transferring—they'll hold their shape better. Store in layers with parchment paper to prevent sticking. Leftovers? Toss them in a jar for quick snacks all week.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just cream the butter and sugars by hand (or use a fork if you’re really lazy), then fold in the Hershey’s chips. The dough comes together faster than you can say "chocolate fix."
- Rich Without Fuss: That mix of brown and granulated sugar? It’s magic. The crinkle texture hides the best part—a deep, caramelized sweetness with just a whisper of vanilla warmth. Honestly, the first bite makes me forget I’m baking.
- Party in a Jar: I keep these on hand for everything—packed in lunchboxes, tied to holiday gifts, or served with milk at impromptu sleepovers. They’re sturdy enough to travel but still taste fresh, even days later.
- Budget Magic: A single batch costs me pennies but feels like a treat. That’s the power of pantry staples: flour, butter, sugar, and a few chips. (Yes, even on a Tuesday night.) Plus, they freeze like champs—no sad, stale cookies here.
Step-by-step instructions for Hershey's crinkle cookies
Here's how to make these irresistible cookies with their signature peanut butter swirls and chocolate crinkles.
Prepare the Cookie Dough Base
In a large mixing bowl, combine the 1 cup unsalted butter and both sugars (1 cup granulated sugar and 1 cup packed brown sugar). Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step is crucial because it incorporates air, which helps your cookies get that perfect texture.
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 2 teaspoons vanilla extract. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing—you should still see some flour streaks.
Fold in Peanut Butter and Chocolate Chips
Using a wooden spoon, gently fold in the 1 cup creamy peanut butter and 1.5 cups Hershey's semi-sweet chocolate chips until evenly distributed throughout the dough. The peanut butter will give these cookies their signature nutty flavor, while the chocolate chips create those delicious crinkles when they melt during baking.
At this point, the dough will be thick and sticky. If it feels too warm to handle, place the bowl in the refrigerator for 10-15 minutes to firm up slightly. This makes it easier to work with and prevents the cookies from spreading too much in the oven.
Chill the Dough for Perfect Texture
Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This chilling step is essential—it allows the flavors to meld together and prevents the cookies from spreading too much while baking.
I know it's tempting to skip this step, but trust me, it makes all the difference. The longer you chill the dough, the better the cookies will turn out. You'll notice the dough becomes firmer and easier to handle, which makes rolling and cutting much simpler.
Roll and Cut the Dough
Preheat your oven to 350°F and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out circles of dough and place them 2 inches apart on the prepared baking sheets.
Gather the scraps and re-roll them into another disk. Repeat the process with the second portion of dough. The key here is to keep the dough chilled as much as possible—this helps maintain those beautiful swirls and prevents the cookies from spreading too much.
Bake to Golden Perfection
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone. The peanut butter swirls should be visible, and the chocolate chips should be starting to melt and create those beautiful crinkles.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to set as they cool, becoming firmer and more flavorful. Enjoy them warm for the ultimate experience, or let them cool completely for a chewier texture.
Pro Tips For Making Hershey'S Crinkle Cookie
- CHILL THE DOUGH: These cookies spread a lot—I learned this the hard way when I tried to bake them fresh. Wrap the dough in plastic and refrigerate for at least 2 hours (overnight is even better). The cold butter won’t melt into a greasy mess, and the edges stay crisp instead of turning into a sad, flat puddle.
- WEIGH THE BROWN SUGAR: Packed brown sugar is not the same as loosely scooped. Use a kitchen scale or press it firmly into the measuring cup—this recipe counts on the moisture and density. I used to eyeball it, and my cookies always came out either too dry or too sticky.
- SCRAPE THE BOWL WELL: Don’t just eyeball the flour—spoon it into the dry ingredients, then level it with a knife. And scrape every last bit from the mixing bowl, especially around the edges. I’ve lost entire cookies’ worth of dough to lazy scraping, and it’s a crime when you’re this close.
- BAKE IN WAVES: These cookies can’t handle a crowded pan—they’ll steam and turn out soft instead of chewy. Bake the first tray, then immediately move the next batch to the oven while the first cools. Overcrowding is the fastest way to ruin their signature crinkle texture.
Wine and beer pairings for this recipe
Sweet Dessert Wines
When pairing with these rich, nutty cookies, opt for a Moscato d'Asti—its light effervescence and honeyed sweetness complement the peanut butter swirls beautifully. I reach for Barefoot Moscato from Trader Joe's for its affordability and consistent quality.
The bubbles help cut through the richness, while the fruity notes echo the chocolate's depth. Serve slightly chilled for the best experience. 🍷
Chocolate-Infused Reds
A Port-style wine like Taylor's Late Bottled Vintage (from Taylor's of Portugal) brings a velvety texture and caramelized notes that mirror the cookies' brown sugar. The wine's natural sweetness balances the peanut butter's saltiness, creating a harmonious bite. Decant for 30 minutes before serving to enhance its flavor profile.
Creamy Dessert Liqueurs
For a more indulgent pairing, serve cookies with Baileys Irish Cream or Godiva Chocolate Liqueur. The liqueurs' chocolate and cream flavors amplify the cookies' peanut butter and cocoa notes.
I drizzle 1 teaspoon of Baileys over warm cookies for an extra decadent touch. These pairings work best when the cookies are still slightly warm. 💛
Craft Beer Pairings
For beer lovers, a honey brown ale like New Belgium Fat Tire or Allagash Honey Brown offers malty sweetness that complements the peanut butter. The caramel notes in the beer enhance the cookies' brown sugar, while the slight bitterness balances the richness. Serve the beer at 50°F for optimal flavor.
Coffee or Espresso
If you prefer something non-alcoholic, a strong brewed coffee or espresso with a splash of cream works wonders. The bitterness of the coffee contrasts the cookies' sweetness, while the cream adds a velvety texture.
I love pairing these cookies with a cortado—equal parts espresso and steamed milk—for a balanced sip.
Nutrition facts
Frequently asked questions
Why do these cookies have crinkles?
The signature crinkles come from the peanut butter and chocolate chips melting during baking. When you roll the dough into balls and press them into the peanut butter mixture, the chocolate chips create little pockets that burst open as they melt, forming those beautiful swirls. Pro tip: Keep your dough chilled until baking to maintain those perfect crinkles!
Can I make these cookies without peanut butter?
Yes! Swap the peanut butter for 1 cup almond butter or sunflower seed butter—though the flavor will differ slightly. For a nut-free option, try 1/2 cup melted butter mixed with 1/2 cup granulated sugar and a pinch of salt to mimic the peanut butter's richness. The crinkle effect will be less dramatic but still present.
How do I store leftover cookies?
Keep cookies fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a bag for up to 3 months. Thaw at room temperature—they taste just as good cold!
Why did my cookies spread too much?
Over-spreading usually happens when the dough isn't chilled long enough or the oven runs hot. Always chill dough for at least 2 hours and preheat your oven to 350°F (use an oven thermometer to confirm accuracy). For extra insurance, place baking sheets on the middle rack and avoid overcrowding.
Can I use a different brand of chocolate chips?
While Hershey's Semi-Sweet Chocolate Chips are ideal for that classic flavor, you can substitute with other semi-sweet chips like Guittard or Enjoy Life (for allergy-friendly options). Avoid milk chocolate—it melts differently and won't create the same crinkle texture. For a fun twist, try mixing in white chocolate chips for contrast!