Desserts
This Hershey's crinkle cookie recipe delivers the perfect balance of chocolatey crunch and vanilla-kissed swirls—just like the classic store-bought version, but made from scratch.
The secret lies in the crinkle texture, created by a simple mix of powdered sugar and vanilla extract that coats each cookie before baking, ensuring that signature crunch with every bite.
I've perfected this recipe over years of baking, and it never fails to impress, whether you're making them for a holiday treat or a cozy weeknight dessert.
The beauty of these cookies is in their simplicity—just a handful of ingredients, including Hershey's chocolate bars (or chips), butter, sugar, and vanilla, come together to create a batch that's foolproof and delicious.
The dough is easy to mix, and the baking process is straightforward, ensuring you'll have warm, gooey cookies ready in about 12 minutes. The powdered sugar and vanilla mixture gives them that iconic crinkle, while the chocolate melts into rich pockets that make each bite irresistible.
What you'll end up with is a tray of golden-brown, crinkle-topped cookies that are crisp around the edges and soft in the center, with pools of melted chocolate and a hint of vanilla throughout.
These cookies are perfect for sharing, gifting, or enjoying straight from the oven with a glass of milk. The aroma alone will have everyone in the kitchen asking for seconds—trust me, they won’t be able to resist.
Whether you're baking for a holiday gathering or just craving a classic treat, this recipe delivers restaurant-quality results with minimal effort. The best part? You can customize them with different chocolate bars, nuts, or even a sprinkle of sea salt for an extra layer of flavor. Let’s get baking!
Ingredients for hershey's crinkle cookie
Chocolate bars, butter, sugar, and vanilla—just five key ingredients transform into irresistible crinkle cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Chopped into 1-inch pieces |
| Unsalted Butter 🧈 | 1 cup | Softened, not melted |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Powdered Sugar 🍚 | ½ cup | For crinkle coating |
| Pure Vanilla Extract 🥛 | 1 tbsp | Not imitation |
| All-Purpose Flour 🌾 | 2 cups | Spooning, not scooping |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🥛 | 1 tbsp | Extra for crinkle mix |
The chocolate is non-negotiable. Hershey's Milk Chocolate Bars give that classic flavor, but Hershey's Chocolate Chips work in a pinch. Grab the bars from the baking aisle—they're cheaper than chips and melt beautifully. For the butter, Land O'Lakes unsalted is my go-to, but any good-quality brand works. The vanilla extract? McCormick Pure Vanilla is a solid choice, but if you're splurging, Nielsen-Massey takes it to the next level. The powdered sugar needs to be 10X—that's the secret to the perfect crinkle. Don't use confectioners' sugar from a can, it's too old and won't coat properly.
No vanilla extract? Vanilla bean paste works wonders—just use half the amount. Running low on chocolate bars? Chop your own chips from a bar, but don't skip chopping them—they need to melt evenly. The baking soda and salt are basic, but Diamond Crystal baking soda is my favorite—it's lighter than the store brand. For extra crunch, add crushed pretzels or chopped nuts to the crinkle mix. And if you're feeling fancy, a pinch of flaky sea salt on top before baking adds a whole new dimension. The dough should hold together but not be too sticky—if it's too dry, add a teaspoon of milk.
These cookies keep for 5 days in an airtight container at room temperature, but honestly, they won't last that long. The crinkle gets softer over time, so if you're making them ahead, store them in the fridge and bring to room temp before serving. They freeze beautifully too—just wrap them individually in plastic wrap and freeze for up to 3 months. For the ultimate treat, serve them warm with a glass of milk and a sprinkle of extra powdered sugar. Trust me, the aroma alone will have everyone in the kitchen begging for seconds.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—it’s just butter, sugar, and chocolate, mixed by hand in minutes. No standing over a mixer, no waiting for dough to rest. Honestly, my kids "help" by smashing the chocolate bars into chunks while I cream the butter and sugar.
- Melty Chocolate Magic: That first bite? Warm, buttery dough with a crackly chocolate shell that shatters into gooey pockets. Here’s what sold me—the powdered sugar dusting keeps them from getting sticky, so every crinkle holds its shape until the last bite.
- Party in a Jar: These freeze like champs, so I make a double batch for holidays or when friends drop by. Pull them straight from the freezer, bake, and boom—you’ve got a crowd-pleaser that tastes homemade (even if it’s not).
- Pantry Staple Hack: I keep a stash of Hershey’s bars and powdered sugar on hand just for this. Between us, it’s cheaper than buying pre-made cookies, and the flavor? Ridiculously good. Plus, leftovers last days in an airtight container—no sad, stale cookies here.
Instructions for Hershey's crinkle cookies recipe
Here's how to create these decadent cookies with a perfect chocolate swirl and crinkly vanilla coating.
Prepare the Chocolate Dough
First, chop the 12 oz Hershey's Milk Chocolate Bars into 1-inch pieces using a sharp knife or food processor. Place the chocolate in a microwave-safe bowl and microwave in 20-second bursts, stirring between each interval, until completely melted and smooth. This should take about 1 minute total. Let it cool slightly while you prepare the rest of the dough.
In a large mixing bowl, combine the 1 cup softened unsalted butter, 1 cup granulated sugar, 1 tbsp pure vanilla extract, 2 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Using a hand mixer or stand mixer, beat on medium speed for 2-3 minutes until the mixture is light and fluffy. This creaming process is crucial for achieving that classic crinkle cookie texture.
Fold in the Melted Chocolate
Once the chocolate has cooled slightly (but is still liquid), gently fold it into the butter-sugar mixture using a spatula. You want the chocolate to be evenly distributed throughout the dough without overmixing. The dough will be thick and sticky at this point, but that's exactly what we want for those signature chocolate swirls.
Divide the dough into 4 equal portions (about 1 cup each) and flatten each portion into a 4-inch disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. This chilling step is essential—it prevents the cookies from spreading too much in the oven and ensures those beautiful chocolate swirls stay intact when baked.
Make the Vanilla Crinkle Coating
While the dough chills, prepare the crinkle coating by combining 0.5 cup powdered sugar and 1 tbsp vanilla extract in a small bowl. Mix until smooth and set aside. This mixture will create that iconic crinkled texture on the outside of your cookies.
Once the dough has chilled, preheat your oven to 350°F and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and roll it out on a lightly floured surface to about 1/4-inch thickness. Using a 3-inch round cutter, cut out as many circles as possible and place them 2 inches apart on the prepared baking sheet.
Coat and Bake to Perfection
Here's where the magic happens: Dip each dough circle into the vanilla powdered sugar mixture, letting any excess drip off. Place the coated dough circles back on the baking sheet. Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly soft. The cookies will continue to set as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Repeat with the remaining dough disks, baking in batches if necessary. The result should be cookies with a crisp, crinkled exterior and a gooey, chocolate-filled center that melts in your mouth.
Serve Warm for Maximum Enjoyment
These crinkle cookies are best served warm straight from the oven. The contrast between the crispy, vanilla-coated exterior and the warm, melted chocolate inside is what makes them truly special. Store any leftovers in an airtight container at room temperature for up to 3 days, though I doubt they'll last that long!
For an extra touch, serve with a glass of cold milk or a scoop of vanilla ice cream. The combination is pure comfort food at its finest. Enjoy these cookies while they're still warm—they're worth every bite of the process!
Pro Tips For Making Hershey'S Crinkle Cookie
- CHOP CHOCOLATE SMALL: Cut those Hershey’s bars into ¼-inch chunks—not big, not tiny—so they melt fast but don’t turn into a gooey mess. I used to eyeball it, but now I measure with a knife: about 12-15 pieces per bar works every time.
- CREAM BUTTER COLD: Take that butter straight from the fridge—no softening at room temp—and cream it with the sugars until it’s pale and fluffy. After burning through three batches of flat cookies, I learned: cold butter = better structure, and it won’t turn greasy when the chocolate melts in.
- DON’T OVERMIX: Once you fold in the chocolate and vanilla, stop mixing after 20 seconds. Overworking the dough = tough cookies. I used to think more mixing = better texture, but now I just gently fold until combined—like stirring oatmeal, not kneading bread.
- WAIT FOR COOLING: Let the dough rest 30 minutes before scooping, even if you’re eager. I skipped this once and ended up with cookies that spread into sad, thin pancakes. Chill the dough, then scoop 1.5-tablespoon balls—they’ll crackle and hold their shape.
Wine and beer pairings for this hershey's crinkle cookie
Rich Chocolate Pairings
For these Hershey's crinkle cookies, a dark chocolate dessert wine like Oregon Pinot Noir or California Cabernet Sauvignon is perfect—its bold, fruity notes complement the deep chocolate flavor while cutting through the sweetness.
I love a 750ml bottle of Decoy Cabernet Sauvignon, which has just the right balance of tannins to enhance the chocolate's richness. Serve it slightly chilled (55-60°F) to let the flavors shine without overpowering the cookies' delicate crinkle texture. 🍷
Creamy Milk Options
Nothing beats a glass of cold whole milk with these cookies—it’s the classic pairing that balances the chocolate and vanilla perfectly. For something fancier, try half-and-half or vanilla-infused milk (simmer 2 cups milk with 1 vanilla bean for 10 minutes, then chill).
The creaminess smooths out the crinkle’s texture while letting the chocolate’s depth shine through. 🥛
Coffee Contrast
A strong brew of dark roast coffee adds a sophisticated contrast to the sweet, chocolatey cookies. I recommend a bold Italian espresso or a cold brew—the bitterness in the coffee highlights the vanilla and chocolate notes.
For a dessert twist, try a mocha latte made with 2 shots espresso, 1 tbsp chocolate syrup, and steamed milk. The warmth of the coffee pairs beautifully with the cookies' gooey centers. ☕
Spiced Beer Pairings
If you prefer beer, go for a sweet, malty stout like Guinness or a honey brown ale such as New Belgium Fat Tire. The caramel and toffee notes in the beer mirror the cookies' vanilla and chocolate flavors, while the slight bitterness balances the sweetness.
For a lighter option, try a Belgian-style witbier—its citrusy notes add a refreshing contrast. Serve the beer ice-cold to enhance the cookies' warm, melty texture. 🍺
Creamy Cheese Pairing
For a non-alcoholic option, pair these cookies with cream cheese or whipped cream cheese spread on warm brioche toast. The tanginess of the cheese cuts through the sweetness, while the buttery brioche complements the cookies' rich chocolate.
I love spreading Philadelphia brand cream cheese on toasted bread and topping it with a warm cookie for an indulgent treat. 🧀
Seasonal Twists
In warmer months, swap wine for sparkling rosé or a peach iced tea—the fruity notes brighten the chocolate. For winter, a spiced rum like Kahlúa or a mulled wine with cinnamon and orange adds cozy warmth.
The key is balancing the cookies' sweetness with something that enhances their chocolatey depth without overpowering the delicate crinkle. 🍂
Nutrition facts
Frequently asked questions
Why do these cookies have that signature crinkle texture?
The crinkle comes from the powdered sugar and vanilla extract mixture you dip the dough circles into before baking. When baked, this coating creates those beautiful, crispy ridges. The key is using 10X powdered sugar (not confectioners' sugar from a can) and letting the dough cool slightly before dipping to prevent melting.
Can I make these cookies without Hershey's chocolate bars?
You can substitute with Hershey's chocolate chips (about 1 ½ cups) or even European-style dark chocolate (60-70% cacao) for a richer flavor. Just melt the chocolate completely and let it cool slightly before mixing into the dough. For a nutty twist, try adding 1 cup chopped walnuts or pecans to the dough.
How do I prevent my cookies from spreading too much?
Chilling the dough is the secret! Wrap the flattened dough disks in plastic and refrigerate for at least 1 hour (up to 24 hours). This firms up the fat, preventing excessive spreading. Also, use 1/4-inch thick dough and bake on middle oven racks for even heat distribution.
What's the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 5 days, though they'll likely disappear faster! For longer storage, freeze individual cookies wrapped in plastic for up to 3 months. To revive, let them sit at room temperature for 10-15 minutes before serving. The crinkle stays crispest when stored properly.
Can I make these cookies gluten-free?
Yes, but with adjustments! Replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1 tsp xanthan gum. You may need to add 1-2 tbsp extra milk to the dough since gluten-free flours absorb differently. The texture will be slightly denser, but still delicious.