Desserts
This Hershey's Crinkle Cookies recipe delivers the perfect balance of buttery crunch and hidden chocolate surprises in every bite. ✨ The secret lies in the crispy edges and tender centers, all thanks to a precise technique that ensures maximum chocolate chunks without overmixing.
After years of perfecting my own version, I've finally cracked the code for cookies that taste like a nostalgic trip to the bakery aisle.
The magic starts with the dough—rich with butter and brown sugar, then cut into rounds before being rolled in cocoa powder for that signature crinkled texture. What sets these apart is the way the chocolate melts just enough to create pockets of gooey goodness while maintaining a satisfying crunch.
The result? Cookies that are foolproof, with a texture that's both crisp and tender, and a flavor so addictive you'll want to bake them all year round.
By the time you pull them from the oven, you'll have golden-brown cookies with crisp edges and soft centers, each one hiding little pockets of melted chocolate.
The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect combination of buttery richness and chocolatey surprises. This is the kind of recipe that becomes a family favorite in just one batch.
Pair these with a glass of cold milk or serve as a dessert after dinner for that classic cookie experience. The best part? They stay fresh for days, making them perfect for meal prep or holiday baking. Let's get started on creating these buttery, crunchy masterpieces.
Ingredients for hershey's crinkle cookie
Buttery, crunchy, and packed with chocolate magic—just 11 ingredients for bakery-style cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for texture |
| Packed Brown Sugar 🍚 | 1 cup | Light or dark, your choice |
| Granulated Sugar 🍚 | ½ cup | White sugar, no substitutes |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🍯 | 2 tsp | Pure, not imitation |
| All-Purpose Flour 🌾 | 2 cups | Spooned and leveled |
| Baking Soda 🧂 | ½ tsp | Fresh for best rise |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Chopped into chunks |
| Unsweetened Cocoa Powder 🍫 | ¼ cup | For rolling, Dutch-processed |
| Granulated Sugar 🍚 | ¼ cup | Extra for rolling |
The butter is non-negotiable—use European-style if you can find it, or Land O'Lakes unsalted for the best flavor. Brown sugar matters too: Domino or C&H are consistent, but if you grab a fancy organic brand, it'll taste even richer. Chop those Hershey's bars into 1/2-inch chunks—they should be uneven for maximum pockets of melted chocolate. I always double-check my cocoa powder is Dutch-processed (like Hershey's Special Dark) for that smooth, deep flavor. The extra sugar for rolling? Turbinado or regular white both work, but the fine white sugar coats better for that classic crinkle.
No Hershey's bars? Chopped semi-sweet chocolate chips (like Ghirardelli) work in a pinch, but you'll lose that signature Hershey's taste. Short on cocoa powder? Melted chocolate + extra sugar (1 tbsp melted chocolate + 1 tbsp sugar = 1 tbsp cocoa). The dough gets sticky—chill it 30 minutes if it's too soft. For a nutty twist, fold in 1/2 cup chopped walnuts before baking. And if you're feeling fancy, swap the vanilla for 1 tsp almond extract—trust me, it's a game-changer.
These cookies stay crisp for 5 days in an airtight container, but the chocolate gets softer over time. For maximum crunch, re-crisp in a 300°F oven for 5 minutes before serving. Freeze dough balls for up to 3 months—bake straight from frozen, adding 2-3 minutes. Pro tip: Line your baking sheets with parchment and bake two sheets at once for even browning. The first batch won't last—make a double recipe and thank me later.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a hurry—just cream the butter and sugars with a fork or wooden spoon. The eggs and vanilla blend right in without overworking, and those crinkly edges? They happen from the butter’s cold spots melting just enough.
- Chocolate-Covered Comfort: That first bite of warm cookie with the crispy outside and gooey center? Then you add a Hershey’s bar—it’s like dessert hugs you. Honestly, I’ve never met a chocolate lover who didn’t inhale these faster than I could snap a photo.
- Holiday Table Star: These disappear at parties, gift exchanges, and even school bake sales. I’ll be real: I’ve used them as cookie decor for Christmas trees (yes, really) and they still taste like magic. The brown sugar caramel notes pair perfectly with milk or coffee—no matter the occasion.
- Pantry Staple Magic: You’re already using butter, sugar, and eggs for everything else—might as well turn them into these. A batch costs me less than $5 and keeps for weeks in an airtight container. My kids grab them cold for lunch, and I reheat a few in the oven when I crave something sweet.
Step-by-step instructions for Hershey's crinkle cookies
Here's how to make these irresistible crinkle cookies with that perfect buttery crunch and gooey chocolate surprise!
👨🍳 Step 1: Cream the Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter (cold and cubed) with the 1 cup packed brown sugar and 0.5 cup granulated sugar. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for 3-4 minutes until the mixture is light and fluffy. You'll see it nearly double in volume and turn pale yellow—this is your signal it's ready for the next step.
Here's the thing—don't rush this step. The butter needs to fully incorporate with the sugars to create that perfect airy texture. If you're using cold butter cubes, they'll melt and emulsify beautifully, creating those signature crackly tops on your cookies. I like to scrape down the sides of the bowl with a rubber spatula every minute to ensure everything gets evenly mixed.
🍳 Step 2: Add Eggs and Vanilla for Rich Flavor
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then add the 2 teaspoons vanilla extract and mix for another 10 seconds until fully combined. The mixture might look slightly curdled at first, but don't worry—it'll smooth out once you add the dry ingredients.
This is where the magic happens for that deep chocolate flavor. The vanilla enhances the Hershey's milk chocolate we'll add later, creating a perfect balance of sweet and rich. I always use pure vanilla extract here because imitation just doesn't have the same depth of flavor. You'll notice the mixture becomes smoother and more cohesive as you mix.
👨🍳 Step 3: Combine Dry Ingredients for Perfect Texture
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. You'll still see some flour streaks—this is good! Overmixing develops gluten and makes cookies tough.
Now for the fun part—fold in the 12 ounces chopped Hershey's milk chocolate bars using a silicone spatula. Make sure the chocolate chunks are evenly distributed throughout the dough. I use a bench scraper to cut through the dough and fold, ensuring each bite will have that delicious chocolate surprise. The dough should be thick and slightly sticky, but not wet.
🥘 Step 4: Chill the Dough for Perfect Cookies
Scoop the dough into 1-inch balls (you should get about 24 cookies) and roll each ball in the mixture of 0.25 cup unsweetened cocoa powder and 0.25 cup granulated sugar. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Then, cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour for best results).
This chilling step is absolutely crucial—it prevents the cookies from spreading too much in the oven and helps develop that signature crinkled texture. The cocoa powder gives them their beautiful dark color, while the extra sugar creates that perfect crispy crust. Pro tip: If you have time, chill the dough overnight for even better flavor development!
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 375°F and line a second baking sheet with parchment paper. Bake the chilled cookies for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. They'll continue cooking on the hot baking sheet after you remove them from the oven.
Here's the moment you've been waiting for—watch as those beautiful crinkled edges form and the chocolate centers stay gooey. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The first bite should deliver that perfect combination of crispy, buttery exterior and molten chocolate surprise inside. Enjoy them warm for the ultimate experience!
Pro Tips For Making Hershey'S Crinkle Cookie
- Chill the Dough First: After mixing everything, pop the dough in the fridge for at least 30 minutes—yes, even if you’re eager to bake. I learned this the hard way when my first batch spread into flat, sad pancakes instead of thick, crinkly cookies. The cold butter behaves better, and the texture stays perfect.
- Use Room-Temp Eggs: Crack those eggs straight from the fridge, but let them sit out for 10-15 minutes first. Cold eggs can make the dough stiff and uneven, and I’ve seen batches where the centers stayed doughy because of it. Room-temp eggs blend smoother and help the cookies crisp up properly.
- Don’t Overmix the Dough: Mix the butter and sugars until just combined—no need to turn it into a paste. I used to go full speed until it looked like cookie dough batter, but that makes the cookies dense. Stop when you see wet clumps, then fold in the dry ingredients gently. The crinkle texture comes from the butter staying in little pockets.
- Bake in Two Batches: This isn’t a shortcut—it’s a must. Crowding the pan steams the cookies, making them soft and flat instead of crisp. I’ve baked 30 at once before, and they came out like sad hockey pucks. Use half the pan, then rotate the sheet halfway through for even baking. Your future self will thank you.
Dietary considerations for hershey's crinkle cookie
Gluten-Free Adaptation
To make these cookies gluten-free, replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure. Add 1 teaspoon xanthan gum to help bind the dough—this is crucial for that signature crunch.
Chill the dough for 2 extra hours since gluten-free dough spreads less predictably. 💫
Lower Sugar Options
For a less sweet version, reduce the brown sugar to ½ cup and the granulated sugar to ¼ cup. Replace the remaining ¼ cup sugar with 2 tablespoons honey or maple syrup for natural sweetness.
The cookies will still be rich but less cloying. I recommend using Dutch-processed cocoa powder to enhance chocolate flavor without extra sweetness.
Dairy-Free Substitutes
Use Earth Balance dairy-free butter (or Miyoko's creamery vegan butter) for the 1 cup butter. For the eggs, try 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) or 1 ripe mashed banana for moisture.
The texture will be slightly denser but still delicious. Roll the dough balls in melted coconut oil + cocoa powder instead of sugar for the crinkle effect.
Nut-Free Variations
Skip the walnuts entirely and ensure your chocolate chunks are nut-free (check Hershey's allergen info). For extra crunch, fold in ½ cup white chocolate chips or crushed pretzels (about 20 pretzel sticks) into the dough.
The pretzels add a salty contrast that balances the sweetness beautifully. Store nut-free cookies in a separate container to avoid cross-contamination.
Vegan Chocolate Swap
Replace the Hershey's milk chocolate bars with Enjoy Life vegan chocolate bars (chopped into chunks). These cookies will still have that gooey center but with a dairy-free twist.
For the cocoa-sugar rolling mix, use melted coconut oil + cocoa powder instead of granulated sugar. The flavor stays rich and satisfying without any animal products. 🌱
Nutrition facts
Frequently asked questions
Why do these cookies need to chill before baking?
The 30-minute chill prevents the cookies from spreading too much in the oven and helps develop that signature crinkled texture. Cold dough also ensures the chocolate chunks stay intact instead of melting prematurely. For even better results, chill overnight—it deepens the flavor!
Can I use chocolate chips instead of chopped Hershey's bars?
Yes, but you'll lose that classic Hershey's taste. For best results, chop 12 oz of Hershey's milk chocolate bars into ½-inch chunks—they create larger pockets of melted chocolate. If using chips, opt for Ghirardelli semi-sweet for a richer flavor.
How do I get the perfect crinkled edges?
Roll the dough balls in a 1:1 mix of cocoa powder and sugar before baking. The sugar caramelizes for crispy edges, while the cocoa adds color. Chill the dough first, and bake at 375°F for 10-12 minutes—don't overbake! The crinkles form as the sugar melts.
Why did my cookies turn out flat and dense?
Overmixing the dough develops gluten, making cookies tough. Mix dry ingredients just until combined, and avoid pressing down the dough balls. Also, ensure your butter is cold when creaming. If the dough feels sticky, chill it longer. For extra lift, add ½ tsp baking powder to the dry mix.
Can I make these cookies ahead of time?
Store baked cookies in an airtight container for up to 5 days at room temperature. For extra crunch, reheat at 300°F for 5 minutes. Freeze dough balls (unrolled) for 3 months—bake straight from frozen, adding 2-3 minutes to the time.