Description
There’s something magical about biting into a soft, fudgy cookie dusted in powdered sugar, hiding a creamy surprise in the center. Chocolate Crinkle Cookies with Cream Cheese Filling are perfect for cozy evenings, festive holidays, or simple family gatherings. Inspired by classic holiday crinkle cookies, this version adds a luscious cream cheese center, creating a treat that’s both nostalgic and indulgent. With a crackled exterior and velvety filling, these cookies are sure to impress and delight anyone lucky enough to try them.
Ingredients
For the Chocolate Cookie Dough:
-
1 cup all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 teaspoon baking powder
-
¼ teaspoon salt
-
1 cup granulated sugar
-
¼ cup vegetable oil
-
2 large eggs
-
1 teaspoon pure vanilla extract
-
½ cup semi-sweet chocolate chips (optional)
-
½ cup powdered sugar (for rolling)
For the Cream Cheese Filling:
-
4 oz cream cheese, softened
-
2 tablespoons granulated sugar
-
¼ teaspoon vanilla extract
Instructions
-
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth. Roll into small balls and freeze for 20–25 minutes.
-
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
-
In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth and glossy.
-
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chocolate chips if using. Chill dough in the refrigerator for at least 1 hour.
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Pour powdered sugar into a shallow bowl.
-
Scoop 1 tablespoon of dough, flatten slightly, place a frozen cream cheese ball in the center, fold dough around filling, and roll into a smooth ball. Coat each ball in powdered sugar.
-
Arrange cookies on baking sheets 2 inches apart. Bake 10–12 minutes until tops are cracked and edges are set.
-
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
-
Chill dough to prevent spreading and achieve perfect crinkles.
-
Use full-fat cream cheese for creamy filling.
-
Do not overbake; cookies should be soft in the center.
-
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.
-
Optional: add a pinch of espresso powder for richer chocolate flavor or mini chocolate chips for extra gooey bites.
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 12 minutes