Desserts
This Hershey's Chocolate Crinkle Cookie recipe delivers the perfect balance of buttery crunch and molten chocolate that makes every bite irresistible.
After years of perfecting the crinkled texture and rich chocolate flavor, I’ve finally cracked the code for cookies that look as impressive as they taste—golden edges with that signature crackly crust and a gooey chocolate center.
The secret lies in the right ratio of butter to flour and how you handle the chocolate.
What sets these apart is the combination of melted chocolate and butter in the dough, which creates those beautiful crinkles as they bake. You’ll need just 10 ingredients and about 20 minutes of active prep, plus 12-14 minutes in the oven.
The dough is simple to mix, and the baking process is foolproof once you follow the key steps—no fancy techniques required, just precision in timing and temperature.
The result is a batch of cookies with a crispy, crackly exterior that gives way to a tender, buttery interior and pockets of melted chocolate in every bite. The aroma alone will fill your kitchen with warmth, and the contrast of textures—crunchy, chewy, and gooey—makes these cookies impossible to resist.
These are the kind of cookies that disappear within hours, if not minutes.
Perfect for holiday gatherings, potlucks, or satisfying a chocolate craving on a busy weeknight. Once you try these, you’ll never go back to store-bought again. Let’s get baking!
Ingredients for hershey's chocolate crinkle cookie
Ten ingredients, one magical crinkle cookie transformation—just butter, sugar, chocolate, and a pinch of patience.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough texture |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ¾ cup | Light or dark brown |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Melted, not chips |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla bean extract |
| Granulated White Sugar 🍚 | ½ cup | For coating crinkles |
| Coarse Sugar 🍚 | ½ cup | Turbinado or sanding sugar |
The chocolate makes or breaks these cookies. Hershey's milk chocolate bars are non-negotiable—their melt is smoother than chips, giving that signature gooey center. Trader Joe's or Walmart have bulk bars at great prices, but check the expiration date. The butter? Cold, cubed butter creates those coveted crinkles—don’t melt it! I always grab Land O’Lakes unsalted butter from the freezer section, but any brand works. For the sugars, Domino brand brown sugar is my go-to—it’s consistently moist. Sift the flour first to avoid dense cookies, and keep your baking soda fresh (old soda loses lift).
Short on time? Melted chocolate chips work in a pinch, but they’ll lack that professional sheen. No vanilla extract? A splash of vanilla bean paste or even a scraped vanilla pod adds depth. The coarse sugar coating? Turbinado sugar gives the best crunch, but raw sugar from the bulk bin at Whole Foods works too. For extra richness, swap half the milk chocolate for Hershey's Special Dark bars. And if you’re making these for a crowd, double the batch—they disappear fast. Just remember: room-temperature eggs mix better, but don’t overbeat the dough (keep it thick for those crinkles).
These cookies keep for 5 days in an airtight container, but honestly, they’re best within 2 days—the crunch softens over time. For gifting, wrap individually in parchment-lined bags with a Hershey's Kiss on top. Freeze dough balls for 3 months (bake straight from frozen, adding 1-2 minutes). Pro tip: Store the melted chocolate in a thermos while mixing dough—it stays warm longer. And if you’re feeling fancy, dust with powdered sugar before serving (trust me on this).
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a hurry—just cream the butter and sugars by hand, toss in the chocolate chunks, and fold in the dough. The crinkly texture comes from the crushed chocolate coating, so no fancy techniques required.
- Melty Chocolate Magic: That moment when you bite into a warm cookie and the Hershey’s bars turn into gooey rivers? Unmatched. The brown sugar keeps them chewy while the crispy chocolate edges make every bite feel like a hug.
- Party in a Jar: Between us, these are my go-to for holiday gifts or last-minute dessert tables. Package them in clear jars with a ribbon—no baking skills needed, just love—and watch them disappear fast.
- Budget Baking Win: I stock up on Hershey’s bars in bulk because they’re cheap and this recipe stretches them perfectly. A single bar gives you enough crinkly bits for a whole batch, and the butter-and-sugar base costs pennies.
Step-by-step instructions for Hershey's chocolate crinkle cookies
Here's how to create the perfect buttery crinkle cookies with that signature Hershey's chocolate flavor and satisfying crunch.
Create the Cookie Dough Foundation
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter and both sugars (1 cup granulated sugar and 0.75 cup packed brown sugar). Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. This creaming process incorporates air, which creates those signature crackly tops and helps the cookies spread just enough for that perfect texture.
Add the 1 tsp vanilla extract and mix for another 30 seconds until fully incorporated. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. With the mixer on low speed, gradually add the dry ingredients to the butter-sugar mixture, mixing just until combined—you should still see small flour streaks. Overmixing develops gluten, which can make your cookies tough.
Melt and Incorporate the Hershey's Chocolate
While the dough is mixing, melt the 12 oz Hershey's milk chocolate bars in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth. The chocolate should be fully melted but not overheated—if it starts to seize, let it cool slightly before continuing. This ensures you capture all that rich, creamy Hershey's flavor without any graininess.
Remove the dough from the mixer and gently fold in the melted chocolate using a silicone spatula. The dough will be thick and slightly sticky, but that's exactly what we want for those signature crinkles. Divide the dough into two equal portions and flatten each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours—this chilling step is crucial for developing the best texture.
Prepare the Coating Sugar Mixture
In a small bowl, combine the 0.5 cup granulated white sugar and 0.5 cup coarse sugar. This mixture will create those beautiful crinkled edges and add a satisfying crunch to each bite. The coarse sugar gives texture, while the granulated sugar helps bind everything together for easy coating. Make sure both sugars are dry and at room temperature to prevent clumping.
Remove one disk of dough from the refrigerator and let it sit at room temperature for 10-15 minutes while you prepare your baking sheets. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. The dough should be firm but pliable when you're ready to shape the cookies—if it's too soft, return it to the refrigerator for another 10 minutes.
Shape and Bake the Crinkle Cookies
Using a cookie scoop or tablespoon, portion the dough into 1.5-tablespoon sized balls (this should yield about 24 cookies). Roll each ball in the sugar mixture, pressing gently to ensure an even coating. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart—they'll spread slightly during baking. The sugar coating will create those signature crinkles as they bake.
Bake the cookies for 10-12 minutes until the edges are golden brown and the centers still look slightly soft. They'll continue to set as they cool, so don't overbake. I like to rotate the baking sheets halfway through for even baking. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy the Perfect Crinkle Texture
The cookies will be soft and gooey in the center with crisp edges and that signature crinkled texture from the sugar coating. They're best enjoyed warm, straight from the oven, but they'll keep well in an airtight container at room temperature for up to 5 days. The combination of buttery richness, creamy Hershey's chocolate, and the satisfying crunch from the sugar coating makes these cookies irresistible.
For an extra touch, serve them with a glass of cold milk or a scoop of vanilla ice cream. The contrast of temperatures and textures makes each bite even more enjoyable. These cookies are perfect for holiday gatherings, potlucks, or just a sweet treat to enjoy anytime you crave something comforting and delicious.
Pro Tips For Making Hershey'S Chocolate Crinkle Cookie
- Chill the Dough: I learned this the hard way—skipping the fridge means flat, greasy cookies. Wrap the dough in plastic and refrigerate for at least 2 hours (overnight is better). The cold butter firms up, so when you scoop, the cookies hold their shape and crisp properly. Trust me, your future self will notice the difference.
- Chop Chocolate Coarsely: Those tiny chocolate chips melt too fast and sink to the bottom. Roughly chop the Hershey’s bars into ½-inch chunks—big enough to see but small enough to melt evenly. This gives you those classic crinkled pockets of gooey chocolate without turning your cookies into a chocolate river.
- Don’t Overbake: These cookies are supposed to be soft inside, not cakey. Pull them when the edges are just set and the centers still look slightly underdone (about 9-11 minutes, depending on your oven). They’ll firm up as they cool. Overbaking turns them into hockey pucks—no one wants that.
- Use Room-Temp Butter: Cold butter creates pockets of unmelted fat, leading to weird, uneven baking. Let the butter sit out for 60-90 minutes until it’s soft but not greasy—press a finger into it; it should leave a slight indent. This ensures even mixing and consistent texture every time. (Yes, even if you’re impatient like me.)
Health benefits of these flavors
Chocolate’s Energy Boost
These cookies deliver a natural energy lift thanks to the dark chocolate in Hershey's milk bars, which contains small amounts of caffeine and theobromine—about 12mg per serving. That’s roughly the same as a small cup of coffee, providing a gentle pick-me-up without jitters.
The butter and sugar combo also offers quick-release carbs for an immediate energy boost, perfect for a post-lunch slump or pre-workout snack. 💪
Antioxidant Powerhouse
Hershey's milk chocolate contains flavonoids, powerful antioxidants that support heart health by improving blood flow and lowering blood pressure. A single cookie provides about 10% of your daily flavonoid needs, though the benefits are modest compared to dark chocolate.
The vanilla extract adds a touch of antioxidant-rich compounds too, making these cookies a slightly healthier indulgence than most store-bought varieties.
Comfort Food Comforts
The combination of butter, sugar, and chocolate triggers the release of serotonin and dopamine, the "feel-good" neurotransmitters that reduce stress and elevate mood. That’s why these cookies are such a popular comfort food—they’re scientifically designed to make you happy!
The warm, gooey texture also provides sensory comfort, which can help lower cortisol levels and promote relaxation. Perfect for stress relief after a long day. ✨
Balanced Indulgence
While these cookies aren’t a health food, they’re a more balanced treat than many alternatives. The whole wheat flour substitute (if used) would add fiber, and the Hershey's chocolate provides trace minerals like iron and magnesium.
The baking soda ensures a lighter texture than dense, fried desserts. For a lighter version, reduce the sugar by 2 tablespoons and add 1 tablespoon of almond flour—you’ll still get that crinkle without the guilt.
Portion Control Matters
Each cookie contains about 150-170 calories, with 9-11 grams of fat (mostly from butter and chocolate) and 20-22 grams of carbs. To keep these treats in moderation, I recommend portioning them into single-serving bags or plates with 3-4 cookies max.
Pairing them with a protein-rich snack (like Greek yogurt or nuts) helps balance blood sugar spikes from the sugar and carbs. 🍫
Mindful Enjoyment
The key to enjoying these cookies healthily is savoring them slowly. Take 5 minutes to appreciate the crinkled texture, melty chocolate center, and buttery aroma before eating. This mindful approach helps prevent overeating and makes each bite more satisfying.
Plus, the coarse sugar coating adds a satisfying crunch that can curb cravings for even sweeter treats afterward.
Nutrition facts
Frequently asked questions
Why do these cookies have that signature crinkled texture?
The crinkles come from the combination of cold butter and the sugar coating. When the dough balls hit the 350°F oven, the sugar mixture on the outside caramelizes and cracks, creating those beautiful patterns. The cold butter also helps create steam pockets that push against the crust, enhancing the effect.
Can I use chocolate chips instead of melted chocolate bars?
You can try, but the texture won't be quite the same. Chocolate chips contain stabilizers that prevent smooth melting, which can create graininess in the dough. For the best results, stick with Hershey's milk chocolate bars melted in 30-second intervals in the microwave. The smooth melt is key to that gooey center.
How do I store these cookies to keep them fresh?
Keep them in an airtight container at room temperature for up to 5 days, though they're best enjoyed within 2 days for maximum crunch. For longer storage, freeze the dough balls (uncoated) for 3 months—bake straight from frozen, adding 1-2 extra minutes. Never store warm cookies in the fridge—the condensation ruins the texture.
What's the secret to getting the perfect golden edges?
Bake at 350°F for exactly 10-12 minutes—no longer! Rotate the baking sheets halfway through for even browning. The edges should be golden while the centers remain slightly soft. Overbaking makes them dry and loses that signature crackly crust. Use a light-colored baking sheet to monitor color better.
Can I make these cookies without a mixer?
Cream the butter and sugars by hand with a wooden spoon or fork for 5-7 minutes until light and fluffy. The key is to work it vigorously—this incorporates air that creates the crackly tops. Just be prepared for more arm work than with a mixer. The chilling step is even more important when mixing by hand.