Stuffed Dark Chocolate Crinkle Cookies
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.
Ingredients
- 1 stick butter unsalted, room temperature.
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 tspn vanilla extract
- 2 eggs room temperature
- ⅓ cup black cocoa I used King Arthur brand
- 2 tbsp cocoa powder unsweetened
- 1 tspn instant espresso powder
- 1½ 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!