Chocolate crinkle cookies have been around forever, but today I’m sharing how to make cookies n’ creme crinkle cookies. And they are delicious!
So why take such a classic cookie and change it up? Well first, I have to admit that the classic crinkle is a delicious brownie-like cookie that is yummy all on its own. But as someone who loves baking cookies, I can’t help but experiment from time to time.
Also, I am a huge fan of Hershey’s Cookies n’ Creme candy bars. They are white chocolate with little oreo bits in them. It’s pretty hard to find someone who hasn’t heard of them.
But as far as crinkles go, I now prefer these cookies n’ creme crinkle cookies. You know what they say…if you’re gonna eat a cookie, eat a good cookie. And these cookies n’ creme crinkle cookies are really good.
How to Make Perfect Cookies n’ Creme Crinkle Cookies
When making these cookies, the only thing I do differently from the classic recipe is add in two chopped-up, Hershey’s Cookies n’ Creme candy bars. You can also see from my photo that I’ve added vanilla Hershey’s Kisses to some of the cookies. But I usually only do that for Christmas, which is why the kisses have green and red specks in them.
To make these cookies, mix the cocoa, sugar, and oil together. Then add the eggs into the cocoa mixture one at a time. Once that’s combined, mix in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Then stir the dry ingredients into the cocoa mixture. I like to combine the cookie dough ingredients in my Kitchenaid stand mixer. It just makes it easier.
Once the dough is mixed well, chop up the candy bars with a knife, add the bits to the cookie dough, and stir it in well. At this point, the crinkle cookie dough will be soft enough to stir.
That’s why it’s really important when making these cookies to chill the cookie dough for at least four hours. Otherwise, it’s really sticky to work with. So, now let that dough chill for a while.Print
Cookies n’ Creme Crinkle Cookies Recipe
These crinkle cookies are a classic cocoa crinkle cookie, rolled in powdered sugar with cookies n’ creme candy bits inside.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 60 cookies 1x
1 cup unsweetened cocoa powder
2 cups granulated sugar
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners’ sugar
2 Hershey’s Cookies n’ Creme 1.55 oz candy bars
1 bag of Hershey’s Cookies n’ Creme Kisses or white chocolate Kisses (optional)
- In a bowl, mix together the cocoa, white sugar, and vegetable oil.
- Beat in eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt, then stir into the cocoa mixture.
- On a cutting board, chop up the candy bars with a knife and pour the bits into the cookie dough bowl. Stir the candy in well.
- Cover the dough with plastic wrap, and chill in the refrigerator for about 4 hours.
- Note: If you are topping your cookies with Hershey’s kisses, put them in the freezer for 4 hours.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees.
- Roll the dough into one-inch balls, and roll it into the confectioners’ sugar.
- Place the balls onto a baking sheet lined with parchment paper, or onto a Nordicware baking sheet, (which I use for baking all my cookies).
- Bake in the oven for about 10 to 12 minutes.
- Let cookies cool for 1 minute on the baking sheet, then transfer them onto a flat tray.
Makes about 5 dozen cookies.
It’s very important to chill this cookie dough for four hours.
If you are topping cookies with Hershey’s Kisses, take them out of the freezer, unwrap and gently push into the center of each cookie.