Reeses Peanut Butter Cup Filled Crinkle Cookies
These Reeses Peanut Butter Cup Filled Crinkle Cookies are soft, fudgy, and crackled with a gooey peanut butter center—pure chocolate and peanut butter bliss!
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 2/3 cup unsweetened cocoa powder sifted
- 1 1/2 cups light brown sugar
- 2 large eggs at room temperature
- 12 Reese's Peanut Butter Cups
- 1/2 cup confectioners' sugar sifted
Instructions
- In a medium bowl, sift together the all-purpose flour, baking powder, instant espresso powder, salt, and unsweetened cocoa powder. Set aside.
- In a large mixing bowl, use an electric mixer to beat the unsalted butter and light brown sugar until fluffy and pale, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition; eggs should be at room temperature.
- Gradually add the sifted dry ingredients to the wet ingredients, mixing just until combined; do not overmix.
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Scoop about 1 tablespoon of dough, flatten slightly, place a Reese's Peanut Butter Cup in the center, then fold dough around it, sealing completely. Roll dough ball in sifted confectioners’ sugar and place on parchment-lined baking sheet 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are still slightly soft. Remove from oven and let rest 5 minutes on baking sheet.
- Transfer cookies to a cooling rack and allow to cool completely before serving.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Sifter
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie Scoop or Spoon
- Cooling Rack
Notes
- Chill the dough well to prevent cookies from spreading too much during baking.
- Seal the dough tightly around the peanut butter cups to keep the filling inside while baking.
- Roll dough balls generously in confectioners’ sugar for a perfect crinkle effect.
- Store baked cookies in an airtight container at room temperature up to 4 days or freeze up to 3 months.
- Substitute dairy butter with coconut oil for a dairy-free version and use vegan egg replacements to make the recipe vegan.