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.



1 cup unsweetened cocoa powder
2 cups granulated sugar
½ cup vegetable oil
4 eggs
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)


  1. In a bowl, mix together the cocoa, white sugar, and vegetable oil.
  2. Beat in eggs one at a time, then stir in the vanilla extract.
  3. Combine the flour, baking powder, and salt, then stir into the cocoa mixture.
  4. 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.
  5. Cover the dough with plastic wrap, and chill in the refrigerator for about 4 hours.
  6. Note: If you are topping your cookies with Hershey’s kisses, put them in the freezer for 4 hours.
  7. When you’re ready to bake the cookies, preheat the oven to 350 degrees.
  8. Roll the dough into one-inch balls, and roll it into the confectioners’ sugar.
  9. 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).
  10. Bake in the oven for about 10 to 12 minutes.
  11. 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.