Chocolate Crinkle Cookies are traditional holiday cookies, probably because of the pretty, crackly powdered sugar covered exterior that reminds us of snow. They always seem to show up on cookie trays at Christmas time and I’ve loved them since I was a child. I decided to take my old favorites to another level by adding a surprise inside! Two years ago, I made some cookies with fudge filling that my family and friends raved over. They’re my Marshmallow Mudslide Cookies. To view the recipe, click here. I used the same concept for these Chocolate Crinkle Cookies. I filled them with a simple, smooth fudge filling that stays soft at room temperature. The results were absolutely delicious!
Fudge Filled Chocolate Crinkle Cookies
Chocolate crinkle cookies with a smooth fudge filling that stays soft at room temperature
2tablespoonsunsweetened cocoa powder, preferably Dutch process
1 ½teaspoonsbaking powder
½teaspoonfine sea salt
â…“cup (2 5/8 ounces)unsalted butter, softened
2 ½cups (9 5/8 ounces)powdered sugar, sifted and divided
2largeeggs
1 teaspoonpure vanilla extract
2ounces unsweetened chocolate, melted and cooled to room temperature
Instructions
Fudge Filling
In a double boiler or in the microwave*, melt chocolate chips and sweetened condensed milk together until smooth. Set aside to cool while preparing cookie dough.
Cover and refrigerate for two hours. Roll filling into 1-inch balls.
Chocolate Crinkle Cookies
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
In a large bowl, beat butter with an electric mixer until light and fluffy.
Gradually beat in 2 cups (7 3/4 ounces) of powdered sugar until well combined. Set aside remaining 1/2 cup powdered sugar in a shallow dish.
Beat in eggs and vanilla in three separate additions, until smooth. Stop to scrape bowl as needed.
Beat in melted chocolate until combined. Beat in flour mixture just until combined.
Cover and refrigerate dough for 2 hours. Don't skip this step.
Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
Roll dough into 15 2-inch balls, 1 1/4 ounce each. Flatten each ball into a 3-inch disk. Place a fudge ball in the center of each disk and wrap dough around it, pinching edges together to seal. Roll dough balls generously in remaining powdered sugar.
Place dough balls three inches apart on prepared baking sheets. Bake until cookies puff up and tops are set, about 11-13 minutes. Transfer cookies to a cooling rack.
Notes
*To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.MAKE AHEAD INSTRUCTIONS: To make cookie dough one day ahead, prepare cookie dough. Cover the surface with plastic wrap and refrigerate in a covered container up to 24 hours. To make fudge filling one day ahead, prepare filling and chill for 1 1/2 to 2 hours. Roll filling into 1-inch balls and place on a parchment lined tray. Cover tightly with plastic wrap and refrigerate up to 24 hours.Â
Many people think of trail mix as a dry, chewy form of nourishment nibbled on during hiking or camping. Let me say that I think of trail mix as a highly customizable luxurious snack. That’s because I love to make my own delicious, personalized trail mixes by choosing my favorite additions. No hate to raisins and peanuts, but gorp is not allowed here. Chocolate covered nuts and fruit, step forward. Almonds, pecans, macadamias, pistachios, and cashews, please enter. Dried cherries and blueberries, welcome friends. White chocolate chips and caramel chips, you made it. Chocolate espresso beans, we’ve been waiting for you.
I took my love of personalized trail mixes to the next level by creating these Chocolate Trail Mix Oatmeal Cookies. Everything I love about those wonderful add-ins is combined in cookie form, then dunked in melted chocolate. They become beautiful when you decorate the tops with the add-ins. I used freeze-dried raspberries for my cookie tops because of the tartness and vibrant red color. Feel free to choose your favorite combination of add-ins and get creative when decorating the tops. Your additions combined, minus the oats, should be about two cups.
1 ¾cups (7 7/8 oz or 223g)all purpose flour, sifted
â…“cup (1 oz or 30g)unsweetened cocoa powder, sifted
1 teaspoon baking soda
1teaspoonfine sea salt
½teaspoonground cinnamon
1cup (8 oz or 227g)unsalted butter, softened
2largeeggs
1 ½teaspoonspure vanilla extract
1 cup (2 3/4 or 78g)quick oats (not instant)
½cup (2 oz or 57g)coarsely chopped almonds, preferably toasted
½cup (1 oz or 28g)unsweetened coconut chips
½cup (2 oz or 57g)dried cranberries or cherries
¼cup (1 oz or 28g)pistachios, preferably toasted
¼cup (1 oz or 28g)shelled pumpkin seeds (pepitas)
8ounces (227g)melted semisweet or dark chocolate
1tablespoonmelted coconut oil or vegetable shortening
A few handfuls offreeze-dried raspberries, whole almonds, pistachios, coconut and pumpkin seeds to decorate tops
Instructions
Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and cinnamon.
In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer until light and fluffy.
Beat in the eggs and vanilla in three separate additions, making sure each one is incorporated before adding the next.
On low speed, beat in the flour mixture just until combined.
Fold in the oats, almonds, coconut, cranberries, pistachios and pumpkin seeds.
Place 1 1/4 ounce round portions (about 2 tablespoons) three inches apart on the prepared baking sheets.
Bake until the tops are set and no longer shiny, about 10-12 minutes.
Transfer the cookies to a cooling rack to cool completely.
Combine the melted chocolate and coconut oil in a small deep container, wide enough to fit the width of your widest cookie. Dunk cookies about halfway into chocolate. Top with nuts and seeds.
A chocolate turtle is a confection made with caramel and pecans. The shape resembles a turtle, which is how it got the name. This is my version of a turtle cookie, loaded with plenty of delicious add-ins.
Chocolate Turtle Drop Cookies
Chocolate cookies loaded with chopped chocolate, caramel chips, and toffee bits, topped with pecans.
½cup (1 1/2 oz or 43g)unsweetened cocoa powder, preferably Dutch process
½teaspoonbaking soda
½ teaspoonfine sea salt
½cup (4 oz or 113g)unsalted butter, softened
½cup (3 1/2 oz or 100g)granulated sugar
¾ cup 5 1/4 oz or 150g)packed brown sugar
2largeeggs
1teaspoonpure vanilla extract
1cup (6 oz or 170g)coarsely chopped dark or semi-sweet chocolate (not chips)
1cup (6 oz or (170g)caramel chips (not bits)
1cup (6 oz or 170g)toffee bits or chopped candied pecans
20pecan halves
Instructions
Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a separate large bowl, cream the butter, granulated sugar and brown sugar together with an electric mixer at medium speed, until light and fluffy.
Beat in the eggs and vanilla in three separate additions, making sure each addition is incorporated before adding the next. Beat in the flour mixture just until combined.
Set aside 20 chunks of the chopped chocolate. Fold the remaining chopped chocolate, the caramel chips and the toffee bits into the dough.
Place twenty 2-inch size portions of dough about 2-inches apart onto the prepared cookie sheets. (I used a #24 portion scoop*)
Top each cookie with a chunk of the reserved chocolate and a pecan half. Bake until the surface of the cookies is set, about 10-11 minutes. Let cool on the baking sheet for 1 minute then transfer to a cooling rack.
