For the love of cookies

Stuffed Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

Chocolate cookie dough with dark chocolate chips is stuffed with lightly sweetened cream cheese that is colored a brilliant shade of red. They are then rolled in a powdered sugar coating and baked to expose wonderful cracks of the black cocoa powder underneath. This cookie is nothing shy of visually striking with a rich flavor of chocolate. The rainbow glitter on top is a nice finishing touch to transform this is into devilishly fabulous dessert.

 

I drew inspiration for this cookie from one of my favorite movies to watch every October, Rocky Horror Picture Show. A movie that is raunchy, fun, and has some killer tunes that I was humming throughout the week as I was baking and creating this recipe for you. The colors of this cookie however go along with any Halloween theme and the cookie can stand alone as a dark chocolate crinkle cookie for any occasion.

Visually impressive and delicious too. Cream cheese stuffed Dark Chocolate Crinkle Cookies.

Why I Love This Recipe

Flavor-Black cocoa and unsweetened cocoa powder come together with vanilla and just a touch of espresso powder to create an intense backdrop of rich chocolate flavor. The dark chocolate chips add to the complexity of the chocolate cookie and add a slight bitterness to offset the sweetness of the powdered sugar the cookie dough is drowned in before baking. The cream cheese filling is very lightly sweetened as to compliment the flavor of the chocolate cookie and lends a slight tangy creaminess as well.

Texture-The recipe for crinkle cookies is a cookie that has spread, this is what creates the ‘crinkle” effect on the cookie. This means the cookie will have a crispness to the edges of the cookie. The powdered sugar creates melt in your mouth texture as it quickly dissolves on the tongue while the cream cheese filling is creamy and connects the flavors of the chocolates. The dark chocolate chips are gooey when warm and the texture of the cookie without the cream cheese filling is very similar to a brownie edge piece, crisp on the edges with a soft fudgy interior.

Striking-The colors contrast so wonderfully in this cookie it is hard to look away. Stark white powdered sugar against a black cocoa background and a bright blood red center, make this cookie a must have for any Halloween dessert table. The edible rainbow glitter is a new obsession of mine, it catches the light with a stunning holographic rainbow effect. This cookie is here to party.

Size Up or Down- I played with 3 different sizes of this crinkle cookie: 1 ounce, 3 ounce, and 4 ounce scooped. The smaller size does not fill well but was the most fudgy out of the three. The 3- and 4-ounce scooped cookies were easy to stuff with cream cheese and baked up beautifully. I have tailored this recipe for a 3-ounce scoop of cookie dough, but it can be adjusted depending on your baking needs and preferences. The smaller one will bake for less time, around 6-8 minutes, and the larger will be 10-12 minutes of bake time.

No Chill Time- this recipe does not have to be chilled prior to baking and is relatively easy to put together with my crinkle cookie tips. The cream cheese filling will shorten the storage time of the cookies but if left unstuffed can stay fresh for up to a week in a covered container. If filling with cream cheese, I suggest making what you will eat in a day or two.

Dark Chocolate Crinkle Cookies, perfect at any size.

Ingredients You Need

-Butter-

-Granulated & brown sugar

-Eggs and one egg yolk

-Black Cocoa Powder- I use King Arthur Brand.

-Vanilla extract

-Flour

-Baking Soda & Baking Powder- for spread and lift in the cookie.

-Salt-for cookie dough. I use kosher salt.

-Dark chocolate chips- I used Guittard dark chocolate chips. It’s a high-quality chocolate that has the perfect amount of bitter for my taste. You can substitute semi-sweet chocolate as well.

-Instant Espresso Powder- this will deepen the flavor of the chocolate in the recipe. You can omit if you don’t have any.

-Powdered Sugar- for rolling the cookies

-Granulated sugar-for rolling cookies

-Cream Cheese- softened at room temperature prior to mixing.

-Red Food Coloring-I used Sugar Art powdered food coloring in Red Rose. Wonderful to use to color the cream cheese filling since it does not make the filling runny as liquid food coloring does and is a vibrant red. I have also had good results with gel food coloring. I don’t recommend liquid food coloring as it can turn the filling too soft for stuffing inside the cookies.

-Edible Rainbow Glitter-also from Sugar Art. I just found out about this product, and I am hooked. Will proceed to incorporate this edible glitter into my daily life.

Let’s Make Cookies

**I have posted video on how I stuff these cookies on: InstagramFacebook , and Pinterest , if you want a visual aide on how I stuffed the cookie dough along with video of how I rolled them in sugar to create the perfect crinkle cookie**

Let’s talk about crinkle cookies for a minute. They are visually gorgeous and when you look at this recipe there isn’t any magic ingredients used that vary from standard cookie ingredients. What makes or breaks these cookies is all in the technique. Rolling these cookies in granulated sugar first before rolling in powdered sugar is key for the powdered sugar to stay put and not melt into the cookie dough while baking. The powdered sugar must be liberally pressed and rolled into the dough, and I find caking a bit on top of the dough and pressing it in before placing on the baking sheet is the key to good crinkles. It may look like a lot of powdered sugar because it is! The more powdered sugar pressed on top the better chances of the cookie spreading and creating those wonderful cracks on the surface.

The perfect filling for dark chocolate crinkle cookies.

First, I make the cream cheese filling by mixing cream cheese, powdered sugar, and food coloring in a bowl. I want the cream cheese to be at room temperature, so it is easier to mix and won’t have any lumps. I mix until smooth then I put the mixture in the fridge while I make the cookie dough.

I start with room temperature butter and both types of sugar in a stand mixer with the paddle attachment. I cream these together on medium high until it is light and creamy. This usually takes around 3-5 minutes.

Next up, adding in the eggs. I will scrape down the sides of the bowl a few times to make sure it is mixing in evenly. I beat the eggs, butter, and sugar mixture on medium high for a minute or two or until the mixture has come together. It will look a little like runny batter.

I add in the vanilla extract and espresso powder and give these a good mix in for a minute then get my dry ingredients sifted. It’s important to sift the cocoa powder to get rid of any big lumps. With the mixer on low, add the flour and mix until just combined.

I add the dark chocolate chips and mix  on low for a few turns of the paddle. I then remove the bowl and paddle to mix by hand. I focus on the bottom of the bowl, folding the dough up and over on itself to make sure the chocolate and sprinkles are mixed well in the dough.

The dough will be sticky and soft so when you are scooping them and filling them it is a good idea to set up the sugars in bowls, have the cream cheese filling ready, a baking tray with parchment, and a set of spoons for scooping fillings.

Prepping your work station makes stuffing cookies so much easier.

How to Stuff Cookies

Fill scoop of cookie dough with cream cheese filling.

I take a 3-ounce cookie scoop and scoop out a full scoop of dough. I make a well in the center of the dough with the back of a small spoon. I take a teaspoon of cream cheese filling and place inside the well in the center, using the back of another spoon to gently spoon the filling inside.

Pinch the dough over the cream cheese filling to seal it inside.

With a pinching motion I pinch the dough closed on top of the filling, sealing it inside the dough. I take the scoop and release the stuffed dough into the bowl full of granulated sugar first.

Release dough into granulated sugar first.

I rotate the dough in the sugar to make sure all the dough is covered then transfer it to the bowl of powdered sugar.

Then place sugar coated dough in powdered sugar.

I press the powdered sugar on all sides of the dough then pack a good layer on top of the cookie dough before placing on a baking sheet. I repeat this process with the remaining cookie dough.

Press powdered sugar onto all sides of the stuffed cookie dough. Press a layer of powdered sugar on the top to finish.

I bake these in a preheated oven 350*F for 8-10 minutes. These cookies will spread a bit during baking, this is what causes the crinkle effect, so I only bake 6 cookies per baking tray.

Perfect crinkle cookies.

The cookies will still bake from residual heat of the pan after taking them out, so I try to aim for a little underbaked. The tops should be crackled and perfect when they are ready.

The extra powdered sugar packed on top is a fool proof way to create a perfect crinkle cookie.

I let the cookies cool for 10 minutes on the baking tray then transfer to a wire rack to finish cooling. Once they are done cooling, they can be dusted with rainbow glitter if you are feeling extra. I am always feeling extra, and I love the dramatic colors of this cookie, so I sprinkled liberally.

Happy Halloween.

Enjoy these devilishly decadent morsels and rock on!

If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram and Facebook. New posts every Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!

 

Stuffed Dark Chocolate Crinkle Cookies

Chrissy Grundy
Beautiful contrasting colors of black, white, and red, these rich dark chocolate crinkle cookies are stuffed with a red cream cheese filling and sprinkled with edible rainbow glitter for a dazzling effect.
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 stick butter unsalted, room temperature.
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 tspn vanilla extract
  • 2 eggs room temperature
  • cup black cocoa I used King Arthur brand
  • 2 tbsp cocoa powder unsweetened
  • 1 tspn instant espresso powder
  • tspns baking powder
  • ½ tspn baking soda
  • 1 cup dark chocolate chips I used Guittard brand.
  • ½ tspn salt
  • 2 cups flour
  • 1 cup powdered sugar for rolling cookie dough in.
  • ½ cup granulated sugar for rolling cookie dough in.
  • edible rainbow glitter optional. I purchased this through Sugar Art.

Cream Cheese Filling

  • 4 ounces cream cheese room temperature
  • 2 tbsp powdered sugar
  • ½ tspn red powdered food coloring I used Sugar Art in Red Rose. Gel food coloring will work too.

Instructions
 

Cream Cheese Filling

  • In a bowl combine all of the ingredients until smooth.
  • Set in the fridge while making the cookie dough. (Can also be made a day in advance and stored covered in the fridge).

Cookie Dough

  • Preheat oven to 350*F
  • Cream butter, granulated, and brown sugar for several minutes until pale and creamy.
  • Add in eggs one at a time making sure to scrape down the sides of the bowl after each addition.
  • Add in vanilla extract and instant espresso powder and mix for an additional minute.
  • Sift the dry ingredients on top of the wet ingredients and mix slowly to combine.
  • Fold in the dark chocolate chips thoroughly in the dough.
  • Prepare to stuff the cookies with cream cheese filling by taking the cream cheese mixture out of the fridge, preparing bowls with granulated and powdered sugar, and preparing a baking sheet with parchment.

Filling and Rolling Cookies

  • Using a 4 ounce cookie scoop, scoop out a portion of dough.
  • Using a small spoon create an indention in the cookie about an inch and a half deep and an inch wide.
  • Take a teaspoonful of cream cheese filling and carefully place inside the crater of the cookie.
  • Pinch the dough closed on top of the cream cheese filling, sealing it in.
  • Release the cookie dough into the bowl of granulated sugar. Toss to coat the entire surface of the cookie.
  • Next, place the dough in the bowl of powdered sugar. Press the sugar into the granulated cookie dough.
  • I make sure to cake on the powdered sugar on the top of the cookie to create nice layer of powdered sugar on top.
  • Place the cookies on a parchment lined baking sheet and bake for 10-12 minutes.
  • Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to wire rack.
  • Dust the cooled cookies with edible rainbow glitter (if using).
  • Enjoy and Happy Halloween!

Notes

These cookies were heavily inspired by Rocky Horror Picture Show. Black, white, red, a pop of glitter, and a decadently rich cookie with a surprise center that will have you screaming for more. I hope I have done this cookie justice. Happy Halloween!
Keyword chocolaet crinkle cookies, crinkle cookies, dark chocolate, halloween cookies, stuffed cookies

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Chrissy Grundy

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Howdy! I love creating delicious cookie recipes. I enjoy spending time with my kids and husband in Buda, Texas and I am a huge supporter of local Texas producers. I am so happy you are here! Let’s start baking!

Chrissy Grundy

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