Desserts
This Hershey's crinkle cookie recipe delivers the perfect balance of vanilla-kissed crunch and rich chocolate magic in every bite. The secret lies in the crinkle texture created by melted chocolate mixed into the dough, giving these cookies their signature crunchy exterior and tender interior.
I’ve baked countless batches, and this version consistently produces cookies that disappear faster than you can pull them from the oven.
The recipe starts with a simple yet foolproof dough that combines butter, sugar, and vanilla before incorporating melted chocolate for that signature crinkle. Baking at 350°F for 10–12 minutes ensures a golden, crispy edge while keeping the center soft and gooey.
The addition of chocolate chunks adds pockets of melted chocolate that make these cookies irresistibly indulgent.
What you’ll end up with is a tray of vanilla-kissed crunch cookies with a perfect crinkle texture and rich chocolate flavor in every bite. These cookies are ideal for holidays, potlucks, or satisfying a chocolate craving any day of the week.
The recipe is adaptable—swap regular chocolate for white or dark chocolate for variations that suit your taste.
Once you try these, you’ll never go back to store-bought crinkle cookies again. Let’s get baking!
Ingredients for hershey's crinkle cookie
Twelve simple ingredients transform into crinkly, chocolate-kissed cookies with irresistible texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even baking |
| Granulated Sugar 🍚 | ¾ cup | White or light brown sugar |
| Packed Brown Sugar 🍚 | ¾ cup | Dark brown preferred |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality, imitate-free |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Freshly measured |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Melted, not chips |
| Hershey's Milk Chocolate Chunks 🍫 | 1 ½ cups | For pockets of chocolate |
| Granulated White Sugar 🍚 | ½ cup | For sprinkling before baking |
The chocolate makes all the difference here. Hershey's milk chocolate bars are non-negotiable for that classic crinkle—melt them yourself for best results. Trader Joe's and Walmart usually stock them in bulk, and I always grab a few extra bars to stash in the freezer. For the sugar, Domino brand is my go-to for both granulated and brown—it's consistent and affordable. The vanilla extract? Nielsen-Massey is worth the splurge if you bake often, but any pure extract works. Keep your butter cold when measuring—it's easier to handle and prevents overmixing the dough.
No milk chocolate bars? White or dark chocolate chips can be melted for the crinkle effect, but the flavor won't be identical. Short on chocolate chunks? Chop your own bars into rough pieces—they'll melt beautifully during baking. The sugar sprinkle before baking is optional but adds that signature crinkle texture. If you're gluten-free, King Arthur Measure for Measure flour works well in a 1:1 swap, though texture may vary slightly. For a nutty twist, fold in 1 cup chopped pecans with the chocolate chunks.
Store dough in an airtight container in the fridge for up to 3 days—it actually tastes better after resting. Baked cookies keep their crunch for 5 days in a sealed container, but honestly, they disappear faster than that. Freeze baked cookies for 3 months by wrapping them individually in plastic wrap. I like to portion the dough into 1-tablespoon balls before baking—saves time and ensures consistent cookies. For extra crunch, sprinkle a little more sugar on top before baking.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s actually a 5-ingredient dough—just creamed butter, sugars, vanilla, and eggs. No food processor, no extra bowls, just a sturdy spoon and your hands. (Yes, even on a Tuesday night.)
- Rich Chocolate Hug: That crispy, crackly exterior? It’s pure Hershey’s magic—melted chocolate that snaps when you bite in, then gives way to a soft, buttery center. Honestly, the first time I made these, I ate the dough by mistake. Worth it.
- Party in a Jar: Freeze the dough balls for months, then bake as needed—perfect for last-minute gifts or when your kid’s class needs a treat. (Pro tip: Roll them in extra chocolate chips before baking. Chaos in the best way.)
- Budget Baking Win: Butter, sugar, eggs—ingredients you already have. One batch makes 3 dozen cookies that cost pennies each, and they disappear faster than my willpower. Between us, these are my go-to for holidays and lazy Sundays.
Step-by-step instructions for Hershey's crinkle cookies
Here's how to craft these decadent cookies with perfect texture and rich chocolate pockets.
Cream the Butter and Sugars Together
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold and cubed) with the 0.75 cup granulated sugar and 0.75 cup packed brown sugar on medium speed for 3-4 minutes. You're aiming for a light, fluffy texture that nearly doubles in volume and becomes pale in color. This creaming process incorporates air, which creates those signature crackly tops and helps the cookies spread just enough.
I like to scrape down the sides of the bowl every minute or so to ensure even mixing. The butter should be fully incorporated but still hold its shape when pressed between your fingers. If it looks too soft, chill the mixture for 10 minutes—this prevents over-spreading during baking.
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 until fully combined. Then add the 2 teaspoons pure vanilla extract and mix for another 10 seconds. The mixture will appear slightly curdled, but don't worry—this will smooth out once you add the dry ingredients.
Here's where the magic happens: the vanilla extract enhances the chocolate flavor while adding depth. I always use high-quality, imitate-free vanilla because the difference is noticeable in cookies like these. If your eggs are cold, let them sit at room temperature for 10 minutes first—they'll blend more smoothly.
Mix in Dry Ingredients and Fold in Chocolate
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon diamond crystal kosher salt. Gradually add this mixture to the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see a few flour streaks—overmixing develops gluten, which makes cookies tough.
Remove the bowl from the mixer and fold in the 1.5 cups Hershey's milk chocolate chunks by hand using a silicone spatula. Make sure they're evenly distributed throughout the dough. For the melted chocolate coating, chop the 12 ounces Hershey's milk chocolate bars into small pieces and set aside for the next step.
Shape and Coat the Dough Balls
Scoop the dough into 1.5-tablespoon portions (about 1 inch in diameter) and roll them into balls between your palms. Place each ball on a parchment-lined baking sheet and flatten slightly with your palm. Then, dip each ball into the melted chocolate, coating it completely. Sprinkle the tops with the 0.5 cup granulated white sugar while the chocolate is still wet.
Here's the thing—don't press too hard when flattening the dough balls. You want them to hold their shape while still spreading slightly in the oven. The sugar sprinkle gives that signature crinkle texture, so make sure to coat each ball evenly. Work quickly to prevent the chocolate from setting before baking.
Bake to Golden Perfection
Preheat your oven to 375°F and bake the cookies for 9-11 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely.
Real talk: these cookies are best served warm. The chocolate should be slightly gooey in the center, and the edges should have that perfect crackly texture. If they spread too much, your oven runs hot—reduce the temperature to 350°F next time. Enjoy them with a glass of cold milk for the ultimate experience!
Pro Tips For Making Hershey'S Crinkle Cookie
- Cream Butter Slowly: I learned this the hard way—dumping cold butter into the sugar and mixing on high just makes a greasy mess. Instead, cut the butter into small cubes and let it soften slightly before adding it to the dry ingredients. This way, it blends smoothly without turning the dough into a sad, lumpy disaster.
- Measure Brown Sugar Properly: Packed brown sugar isn’t just "loosely scooped"—it’s pressed into the cup. Use a spoon to tap it down firmly, or you’ll end up with cookies that spread like pancakes instead of holding their crinkle shape. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Dough: The second you add the eggs, stop mixing the second the dough comes together. Overworking it makes the cookies tough and dense. The dough should look shaggy, not smooth—it’ll firm up as it chills. I skip this when I’m lazy, but the difference in texture is noticeable.
- Bake Two Sheets at Once: Crinkle cookies spread more than they look, so bake them on two separate sheets at 375°F (not crowded) for even browning. Rotate the pans halfway through—this guarantees crisp edges without burning. (Your future self will thank you.)
Best sauces and condiments for this hershey's crinkle cookie
Classic Vanilla Ice Cream
Nothing beats the contrast of warm crinkle cookies with cold, creamy vanilla ice cream. I recommend using Blue Bell Homestyle Vanilla or Breyers Natural Vanilla—both have that rich, smooth texture that stands up to the chocolatey crunch.
For a homemade twist, try Reese’s Peanut Butter Cups ice cream (mix peanut butter cups into vanilla ice cream before freezing) to double down on the chocolate-peanut butter flavor combo. 🍦
Salted Caramel Drizzle
Elevate your cookies with a salted caramel drizzle—just heat ½ cup caramel sauce (like Smucker’s Salted Caramel) with 1 tablespoon butter until smooth, then drizzle over warm cookies. Finish with a pinch of flaky sea salt (like Maldon) for that sweet-salty balance.
This works especially well if you serve the cookies on a parchment-lined tray so the caramel pools beautifully. 🍯
Whipped Cream & Berries
For a lighter pairing, serve cookies alongside homemade whipped cream (whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract) and fresh berries like strawberries or raspberries.
The tartness of the berries cuts through the richness, while the whipped cream adds a cloud-like contrast. I like to arrange cookies on a platter with a small bowl of whipped cream and a handful of berries for guests to assemble their own treats. 🍓
Chocolate Ganache Dip
Melt 8 ounces Hershey’s milk chocolate bars with ½ cup heavy cream to make a silky chocolate ganache. Pour it into a shallow dish and let it set slightly before serving. The warm cookies dip beautifully into the cool ganache, creating a gooey, chocolatey bite.
For extra decadence, fold 1 tablespoon peanut butter into the ganache before serving. Store leftovers in an airtight container in the fridge for up to 5 days. 🍫
Peanut Butter Sauce
Mix ½ cup creamy peanut butter (like Jif Natural), ¼ cup powdered sugar, and 2 tablespoons milk until smooth for a quick peanut butter sauce. Drizzle over cookies or serve on the side for dipping.
This adds a nostalgic, peanut-buttery contrast that pairs perfectly with the chocolate. For a smoother texture, warm the peanut butter slightly before mixing. 🥜
Warm Maple Syrup
Heat ¼ cup pure maple syrup (like Grade A Dark) in a small saucepan until warm but not boiling. Drizzle over cookies just before serving—the syrup pools around the edges, adding a warm, earthy sweetness.
This works especially well during fall or winter when you want a cozy, comforting pairing. Pair with a hot cup of chai tea** for the ultimate dessert experience. 🍁
Nutrition facts
Frequently asked questions
Why do these cookies have that signature crinkle texture?
The crinkle comes from the melted chocolate coating and sugar sprinkle before baking. When the chocolate hardens, it creates tiny cracks that give the cookies their iconic texture. The sugar adds to this effect while caramelizing slightly for extra crunch.
Can I make these cookies without Hershey's milk chocolate bars?
Yes! Use 12 ounces milk chocolate chips melted with 1 tablespoon coconut oil for the coating. For the chunks, chop 1.5 cups milk chocolate bars or use chocolate chunks. The flavor won't be identical, but it'll still taste delicious.
How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking and use 1.5-tablespoon portions instead of larger scoops. Also, flatten the dough balls slightly before coating. If they still spread too much, reduce the oven temperature to 350°F.
Can I make these cookies gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Keep the baking soda and salt amounts the same. The texture may be slightly different, but they'll still be delicious.
How long will the dough keep before baking?
Store the dough in an airtight container in the fridge for up to 3 days. The flavor actually improves after resting! For longer storage, freeze the dough balls (uncoated) for up to 3 months. Thaw overnight before baking.