Ingredients:

  • 250g all-purpose flour
  • 65g unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 115g unsalted butter, melted
  • 150g light brown sugar
  • 100g granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 24 pieces Reese’s miniature cups, frozen
  • 0.5 cup Reese’s pieces
  • 50g granulated sugar for coating
  • 120g powdered sugar for coating

Instructions:

  1. Whisk the melted butter, brown sugar, and granulated sugar in a large bowl until no lumps remain.
  2. Add eggs and vanilla extract, whisking vigorously for 1 minute until the mixture appears glossy to develop the crackly top.
  3. Sift in the flour, cocoa powder, baking soda, and salt. Fold gently with a spatula until just combined, being careful not to overmix.
  4. Cover the dough and chill in the refrigerator for at least 1 hour to ensure the proper thermal shock for crinkling.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Using a 1.5-tbsp cookie scoop, portion the dough and press a frozen Reese’s miniature cup into the center, sealing the dough around it.
  7. Roll the dough ball first in granulated sugar to create a moisture barrier, then roll generously in powdered sugar.
  8. Bake for 10 minutes. The cookies will be soft but will firm up and develop deep cracks as they cool.