Desserts
This Hershey's chocolate crinkle cookie recipe delivers the perfect balance of crispy edges and fudgy cocoa hearts that melt in your mouth. đ The secret lies in chilling the dough and using the right technique to create those signature crinkles without overworking the mixture.
I've perfected this recipe over countless batches, and it never fails to impress.
The magic happens with just a few simple ingredients: all-purpose flour, cocoa powder, butter, sugar, eggs, and of course, Hershey's chocolate bars. The dough comes together quickly, but the real transformation occurs when you chill it for 30 minutesâa crucial step that prevents spreading and ensures those beautiful crinkled edges.
This is where most home bakers make mistakes, but I'll guide you through the precise method.
By the time these cookies emerge from the oven, you'll have golden-brown edges with tender, fudgy centers loaded with melted chocolate. The aroma alone will have everyone gathering in the kitchen, and each bite delivers that perfect contrast of textures and rich cocoa flavor.
These cookies are foolproof once you master the chilling technique and baking time.
Perfect for holiday gatherings, potlucks, or satisfying a chocolate craving, this recipe scales easily from a single batch to a full tray. The secret to consistent results lies in precise measurements and careful bakingâevery detail matters when creating these iconic cookies. Let's get started on the perfect batch!
Ingredients for hershey's chocolate crinkle cookie
Six simple ingredients transform into crispy-edged, fudgy chocolate crinklesâno fancy tools needed.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour đž | 2 ½ cups | Sifted for light texture |
| Unsalted Butter đ§ | 1 cup | Cold, cubed for easy mixing |
| Granulated Sugar đ | 1 cup | Light brown sugar optional |
| Packed Brown Sugar đ | ½ cup | For chewy centers |
| Large Eggs đĽ | 2 whole | Room temperature preferred |
| Vanilla Extract đż | 2 tsp | Pure extract, not imitation |
| Cocoa Powder đŤ | ½ cup | Natural unsweetened preferred |
| Baking Soda đ§ | ½ tsp | Ensures proper rise |
| Salt đ§ | ½ tsp | Fine sea salt preferred |
| Hershey's Milk Chocolate Bars đŤ | 12 oz | Chopped into small pieces |
| Powdered Sugar đ | Âź cup | For dusting crinkles |
The butter and sugars are your foundationâuse cold butter (straight from the fridge) to prevent spreading. I grab Land O'Lakes unsalted butter from the dairy section, but any brand works. The cocoa powder? Hershey's Special Dark or Dutch-processed from the baking aisle gives the richest flavor. Fresh eggs make all the differenceâcrack them into a bowl first to check for freshness (no weird floaters!). The milk chocolate bars? Hershey's Mini Bars are perfect for choppingâno waste, just melt-in-your-mouth pieces. Pro tip: if your kitchen gets warm, chill the dough for 45 minutes instead of 30.
No Hershey's bars? Semisweet chocolate chips work in a pinch (use the same amount), but the texture won't be quite the same. Swap brown sugar for white if you're out, but the cookies will be less chewy. No vanilla extract? A pinch of vanilla bean powder or even a drop of vanilla-flavored almond extract (use half the amount) adds depth. The powdered sugar for crinkles? Confectioners' sugar from the baking aisle is keyâit dissolves smoothly. If you're feeling fancy, add a pinch of espresso powder (1/4 tsp) to intensify the chocolate flavor. And if your dough feels too sticky, add 1 tbsp more flourâit happens!
These cookies keep for 5 days in an airtight container, but honestly? They disappear in 2 days. Store them at room temperatureâthey stay crispy that way. For gifting, wrap in cellophane with a Hershey's kiss tied on top. Freeze dough balls for up to 3 monthsâbake straight from frozen, adding 2 minutes to the time. The secret to perfect crinkles? Don't overbake. Pull them when edges are just set and centers still look soft. They'll firm up as they cool.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when Iâm too lazy to pull out the stand mixer. Creaming the butter with sugars by handâjust a fork and elbow greaseâgives those crinkles their signature texture without extra effort. (And honestly, the butterâs rich flavor shines even more when you work it properly.)
- Party in a Jar: These cookies freeze like champs, so I make a double batch and stash them for last-minute gifts or holiday treats. Wrap them in cellophane with a ribbon, and suddenly youâre the hero of every potluck. (Yes, even on a Tuesday night.)
- Pantry Staple Power: Five ingredients, zero specialty items. Youâre not hunting for almond flour or espresso powder hereâjust flour, sugar, butter, eggs, and a bar of Hersheyâs. My college-student budget approved, and so will yours.
Step-by-step instructions for Hershey's chocolate crinkle cookies
Here's how to create those irresistible crinkles with crispy edges and fudgy chocolate centers!
đ¨âđł Step 1: Mix Dry Ingredients for Perfect Texture
In a medium bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup cocoa powder, 0.5 tsp baking soda, and 0.5 tsp salt. I always sift the flour firstâthis prevents lumps and ensures a light, airy texture. Use a whisk for 30 seconds to fully combine everything. The cocoa powder will give your cookies that rich chocolate flavor we all love!
Set this mixture aside while you prepare the wet ingredients. The dry ingredients should look completely uniform with no visible flour streaksâthis ensures even baking and that perfect crinkle texture. If you see any lumps, press them through a fine-mesh sieve to break them up.
đł Step 2: Cream Butter and Sugars to Light and Fluffy
In a large mixing bowl, combine the 1 cup unsalted butter (cold, cubed), 1 cup granulated sugar, and 0.5 cup packed brown sugar. Using a hand mixer or stand mixer, beat on medium-high speed for 3-4 minutes until light and fluffy. You're looking for a color change from pale yellow to a lighter shadeâthis means air has been incorporated, which creates those beautiful crackly tops.
I press down on the butter mixture with my spatula occasionallyâthis helps dissolve the sugars completely. If you see any undissolved sugar granules, keep mixing for another 30 seconds. The butter should be smooth and nearly doubled in volume at this point.
đ¨âđł Step 3: 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 stir in the 2 teaspoons vanilla extract until fully combined. The mixture will look slightly curdled, but don't worryâit will come together when you add the dry ingredients. This is where the magic happens for that perfect balance of richness and sweetness.
Here's a pro tip: I always use room-temperature eggs for better emulsification. If your eggs are cold straight from the fridge, let them sit at room temperature for 10-15 minutes before using. Cold eggs can cause the butter to separate, leading to dense cookies instead of crispy, crinkly ones.
đĽ Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. I use a silicone spatula to scrape down the sides of the bowl and ensure everything gets incorporated. You should still see some flour streaksâthis means you haven't overmixed, which is crucial for maintaining that tender texture.
Now fold in the 12 oz chopped Hershey's milk chocolate bars using a spatula. I like to chop the chocolate into small, pea-sized pieces so they melt beautifully in the center of each cookie. Make sure they're evenly distributed throughout the dough. The chocolate will create those irresistible fudgy pockets in the middle of each crinkle!
đŞ Step 5: Chill and Shape for Perfect Crinkles
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours or even overnight). Chilling is absolutely criticalâit firms up the butter so the cookies don't spread too much in the oven. Plus, it allows the flour to fully hydrate, creating that perfect balance of crispy edges and chewy centers.
After chilling, preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1.5-tablespoon portions (about the size of a walnut) and place them 3 inches apart on the prepared sheets. Roll each portion between your palms to create those classic crinklesâthis is what gives these cookies their signature look!
đĽ Step 6: Bake to Golden Perfection
Bake for 10-12 minutes until the edges are deep golden brown and the tops look slightly cracked. The centers should still look softâthis is where the chocolate magic happens. If you're unsure, check at the 10-minute mark. They'll continue cooking on the hot baking sheet after you remove them from the oven.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. While they're still warm, dust them generously with the 0.25 cup powdered sugar using a fine-mesh sieve. This gives them that beautiful snowy finish and adds a touch of sweetness that complements the rich chocolate flavor. Enjoy them warm for the ultimate experience!
Pro Tips For Making Hershey'S Chocolate Crinkle Cookie
- CHILL THE DOUGH: Mix the butter, sugars, and eggs until just combinedâno need to overwork it. After adding the dry ingredients, wrap the dough in plastic and refrigerate for at least 1 hour (or up to 24 hours). This prevents flat, greasy cookies and gives you that perfect crinkle texture when baked.
- WEIGH THE FLOUR: Scooping flour from the bag packs in air, which makes your cookies spread too much. Instead, spoon the flour into a measuring cup, then level it off with a knifeâthis keeps the ratio precise and avoids dense, heavy cookies.
- DONâT OVERMIX: Once you add the flour, mix just until the dough comes togetherâabout 10-12 strokes. Overworking it develops gluten, which turns your cookies tough instead of chewy. Stop when you see dry spots, then fold in the chocolate chips by hand.
- BAKE IN BATCHES: This recipe makes a lot of dough, and crowding the pan steams the cookies, making them flat and gummy. Bake in two batches with 10-12 cookies per sheet, spaced 2 inches apartâyour future self will thank you for the crisp edges and gooey centers.
Dietary considerations for these flavors
Gluten-Free Adaptation
To make these cookies gluten-free, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill 1-to-1. Add ½ teaspoon xanthan gum to help bind the doughâthis is crucial for maintaining the signature crinkle texture.
I've tested this with King Arthur gluten-free measure-for-measure flour as well, and both work beautifully. Just remember, gluten-free flours absorb moisture differently, so you may need to adjust by adding 1-2 tablespoons extra liquid if the dough seems too dry. đž
Vegan Chocolate Version
For a vegan adaptation, swap the butter for 1 cup vegan butter (like Miyoko's) or coconut oil, and replace the eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let it sit for 5 minutes to thicken).
Use Hershey's vegan chocolate bars or dairy-free chocolate chips for the same rich flavor. The texture will be slightly denser but still delivers that fudgy chocolate center. I've found that adding 1 teaspoon apple cider vinegar helps with browning and crinkle formation. đą
Nut-Free Option
This recipe is naturally nut-free, but if you're concerned about cross-contamination, use a dedicated nut-free workspace and utensils. For extra safety, I recommend baking in a separate oven if your kitchen handles multiple allergens. The chocolate chunks provide enough texture without needing nuts, so no substitutions are needed.
Just be mindful when chopping the Hershey's barsâuse a clean knife to avoid any accidental nut exposure. Safety first! đĄď¸
Lower Sugar Swaps
Reduce the 1 cup granulated sugar to ½ cup and replace the rest with ½ cup sugar substitute like erythritol or monk fruit sweetener for a lower-sugar version. I've also had success using 1 cup coconut sugarâit caramelizes beautifully and has a lower glycemic index.
Just note that the cookies may spread slightly more, so reduce baking time by 1 minute to prevent over-browning. The flavor remains rich and satisfying! đŹ
Dairy-Free Chocolate
For a dairy-free version, simply replace the Hershey's milk chocolate bars with Enjoy Life dairy-free chocolate bars or Lindt dairy-free chocolate. These brands melt beautifully and provide that same creamy texture.
The rest of the recipe remains unchangedâno need to swap butter or eggs unless you're also making it vegan. I've tested this with Pascha dairy-free chocolate chips as well, and they work perfectly for the crinkle effect. đŤ
Allergen-Friendly Tips
If you're accommodating multiple allergies, consider using almond-free flour blends like Cup4Cup for gluten-free and nut-free needs. For egg-free binding, aquafaba (chickpea brine) works wondersâuse Âź cup whipped aquafaba instead of eggs. Always check labels on chocolate bars for hidden allergens like soy or milk derivatives.
I keep a separate baking kit for allergy-friendly recipes to avoid cross-contamination. Safety and taste go hand in hand! đĄ
Nutrition facts
Frequently asked questions
Why do these cookies need to chill before baking?
Chilling the dough for at least 1 hour (or up to overnight) is crucial for two reasons: it firms up the butter so cookies hold their shape instead of spreading, and it allows the flour to fully hydrate for that perfect crispy-chewy texture. Skipping this step often results in flat, cakey cookies instead of the signature crinkles!
Can I use chocolate chips instead of chopped Hershey's bars?
Yes, but the texture will differ slightly. Chocolate chips melt more evenly, creating a smoother center, while chopped bars give those classic "fudgy pockets." For best results, use Hershey's Mini Bars chopped into small piecesâthey melt beautifully and stay intact. If using chips, reduce to 10 oz since they're less dense.
How do I fix dough that's too sticky?
Add 1 tablespoon flour at a time until the dough comes together when pressed. If it's still too wet after adding 2 tablespoons, chill for an extra 30 minutes to firm up. Overmixing can also make dough stickyâmix just until combined. For extra insurance, use a kitchen scale to measure flour precisely (spooning can add too much air).
Why did my cookies turn out flat instead of crinkly?
Flat cookies usually mean one of three things: the dough wasn't chilled long enough, the butter was too soft, or the oven was too hot. Always chill dough for at least 1 hour and use cold butter. Preheat your oven to 350°F and place the rack in the middle position. If your kitchen is warm, chill dough for 2 hours or overnight.
Can I make these cookies ahead of time?
Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for 3 months. For the best texture, bake frozen dough balls straight from the freezerâjust add 2 minutes to the baking time. Reheat in a 350°F oven for 1-2 minutes to restore crispness.