Hershey's Chocolate Crinkle Cookies Recipe: Buttery Crunch With Gooey Centers

This Hershey's Chocolate Crinkle Cookie recipe delivers the perfect balance of buttery crunch and molten chocolate centers—every bite is a nostalgic trip back to childhood. The secret lies in the crinkle topping technique, where powdered sugar and cocoa create that signature crackly texture while keeping the inside gloriously gooey.

I’ve perfected this version after years of testing, ensuring the dough stays tender without being too rich, and the chocolate stays perfectly melty.

The recipe relies on just a handful of simple ingredients, including classic Hershey’s milk chocolate bars (or a high-quality substitute) that melt into smooth, rich pockets in each cookie.

The dough comes together in minutes with butter, sugar, and eggs, then gets rolled in the crinkle topping before baking to a golden brown. What sets these apart is the precise baking time—too long, and the chocolate hardens; too short, and the edges won’t crisp properly.

By the time these cookies emerge from the oven, you’ll have a tray of golden, crackly-edged cookies with warm, gooey chocolate centers that ooze with every bite. The aroma alone will have everyone gathering in the kitchen, and the texture—crispy outside, melt-in-your-mouth inside—is impossible to resist.

These are the kind of cookies that disappear faster than you can say "Hershey’s."

Perfect for holiday gatherings, potlucks, or satisfying a late-night sweet tooth, this recipe scales easily for crowds while still delivering that homemade touch. Once you try them, you’ll never go back to store-bought. Let’s get baking!

Ingredients for hershey's chocolate crinkle cookie

Eight essential ingredients transform into nostalgic crinkle cookies with crisp edges and molten chocolate centers.

The chocolate is non-negotiable—Hershey's milk chocolate bars deliver that classic, creamy flavor. If you can't find them, Ghirardelli or Guittard work equally well. Chop the chocolate into small, even pieces for consistent melting. The butter should be cold and cubed—this ensures the dough stays firm enough to hold its shape during rolling. For the best texture, use superfine sugar (or pulse regular granulated sugar in a food processor), and always sift the flour to avoid dense cookies. King Arthur or Gold Medal brands are ideal for consistent results. The cocoa powder matters too—Dutch-processed gives a richer color, while natural cocoa adds a deeper chocolate flavor.

No Hershey's bars? High-quality milk chocolate chips (like Ghirardelli or Lindt) work in a pinch, but melt more smoothly. Substitute powdered sugar with confectioners' sugar from a sealed canister—pre-packaged tends to clump. The vanilla extract should be pure, not imitation—it makes a noticeable difference. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill). The baking soda and salt are standard, but Diamond Crystal kosher salt dissolves more evenly than table salt. If you're short on time, room-temperature eggs mix better than cold ones, but don't overbeat the dough—just combine until incorporated.

Store the dough in an airtight container in the fridge for up to 3 days, or freeze for 3 months for longer prep. Baked cookies keep at room temperature in an airtight container for 5 days, though they're best enjoyed fresh. For crowd-sized batches, double the recipe and bake in two batches to avoid overcrowding the oven. The crinkle topping hardens as it cools, so let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. These freeze beautifully too—place cooled cookies in a single layer, then freeze. Once solid, transfer to a bag and store for up to 6 months.

Step-by-step instructions for Hershey's chocolate crinkle cookies

This method delivers perfectly textured crinkle cookies with a crispy exterior and molten chocolate centers every time.

In a medium heatproof bowl, melt the 1 cup unsalted butter and 8 oz chopped Hershey's Milk Chocolate Bars together over a saucepan of simmering water, stirring until completely smooth. Remove from heat and let cool for 5 minutes until the mixture reaches 100°F. This gentle melting preserves the chocolate's rich flavor without scorching.

In a separate large mixing bowl, whisk together the 2 whole large eggs, 0.75 cup granulated sugar, 1 tsp vanilla extract, 0.25 cup unsweetened cocoa powder, 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp diamond crystal kosher salt until just combined. Gradually pour the melted chocolate-butter mixture into the dry ingredients while mixing on low speed until fully incorporated. The dough will be thick and fudgy—this is exactly what you want for those signature crinkles.

Using a cookie scoop or tablespoon, portion the dough into 1.5-inch balls and place them on a parchment-lined baking sheet. Gently flatten each ball with your palm to create a 1-inch thick disc. Cover the sheet with plastic wrap and refrigerate for at least 30 minutes—this crucial step prevents excessive spreading and ensures clean crinkles when baked.

While the dough chills, preheat your oven to 350°F. The cold dough will hold its shape better in the hot oven, resulting in those signature crinkled edges. I like to arrange the discs 2 inches apart on the baking sheet to allow room for expansion during baking.

In a small bowl, combine the 0.5 cup powdered sugar with 1 tablespoon cold water to form a thick glaze. This mixture will create the signature crinkled pattern when baked. Using a pastry brush or your fingers, gently coat the tops of each chilled dough disc with the powdered sugar mixture. Be generous but not dripping—you want enough to create those beautiful crackly patterns without making the cookies soggy.

Return the baking sheet to the refrigerator while you preheat the oven. The cold dough is essential for achieving those perfect crinkles. Once the oven reaches 350°F, bake the cookies for 10-12 minutes until the edges are deep golden brown and the centers still appear slightly underdone. The powdered sugar topping will form crispy, crackly patterns as it bakes.

Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes on the sheet before moving them to the rack to cool completely. This brief resting period helps set the cookies' structure while preventing them from becoming too crisp. The centers should remain soft and gooey—this is the hallmark of a perfect crinkle cookie.

For best results, serve the cookies warm with a glass of cold milk. The contrast in temperatures enhances both the crispy exterior and the molten chocolate centers. Store any leftovers in an airtight container at room temperature for up to 5 days, though I doubt they'll last that long in your kitchen.

Essential equipment for great hershey's chocolate crinkle cookie

Mixing Essentials

You’ll need a stand mixer with a paddle attachment or a hand mixer for creaming the butter and sugar efficiently. I swear by my KitchenAid Artisan Series—its powerful motor handles the dense chocolate dough without overheating.

For smaller batches, a hand mixer like the Cuisinart SM-50 works perfectly, though you’ll need to mix in short bursts to avoid splattering. 💪

Crinkle Topping Tools

The secret to those signature crinkles lies in a pastry brush for applying the powdered sugar glaze evenly. A silicon pastry brush (like the OXO Good Grips) is my go-to—it’s gentle on delicate dough and easy to clean.

For a rustic look, use your fingertips to dab the glaze, but a brush gives you more control. Keep a small bowl nearby to mix the powdered sugar and water—a Rubbermaid TakeAlong container works great for portability.

Baking Sheet Must-Haves

Use half-sheet pans (18x13 inches) lined with parchment paper for even baking and easy release. I recommend Wilton Non-Stick Half-Sheet Pans—they distribute heat evenly and prevent sticking. Avoid dark-colored pans, which can over-bake the edges.

For extra insurance, I place a wire cooling rack directly on the oven rack before preheating to catch any stray crumbs or melted chocolate.

Precision Scooping

A cookie scoop (like the OXO Good Grips Ice Cream Scoop) ensures uniform-sized dough balls for consistent baking. For the classic 1.5-inch discs, a #20 scoop (about 2 tablespoons) works perfectly.

If you don’t have a scoop, a tablespoon or small ice cream scoop will do—just pack the dough firmly to avoid air pockets. Weighing the dough balls (aim for 30-35 grams each) guarantees identical bake times and textures.

Temperature Control

An oven thermometer (like the Thermoworks Oven Thermometer) is non-negotiable—home ovens often run hot or cold, and crinkle cookies demand precise 350°F. Place the thermometer near the oven rack where your cookies will bake.

For even heat distribution, rotate the baking sheet halfway through baking (after 6-7 minutes). A wire rack in the oven also helps prevent hot spots.

Cooling and Storage

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack—this preserves their crisp edges. For storage, I use glass airtight containers (like Pyrex Simply Store) to maintain freshness.

If freezing, place cookies in a single layer on a tray, freeze solid, then transfer to a ziplock freezer bag for up to 6 months. A parchment-lined container prevents sticking if you’re storing them at room temperature.

Frequently asked questions