Chocolate Stuffed Crinkle Cookies

These chocolate stuffed crinkle cookies wrap a soft, chewy chocolate dough around a frozen center of truffle or dark chocolate, then roll it all in powdered sugar to create that signature crackle. This version builds on the classic chocolate crinkle cookies recipe by adding a molten surprise inside. They bake up rich, soft, and festive with that shiny, snow-dusted top people associate with the best chocolate crinkle cookies.

A small detail matters: chill the dough. A rested dough doesn’t spread too much in the oven, which helps lock in that soft center and gives you those classic chocolate crinkles on top. You get crackled edges and a soft bite, with rich cocoa flavor all through.

The powdered sugar coating plays more than a decorative role. It dries out quickly in the oven, giving that crisp white crust that sets apart the best chocolate crinkle cookies recipe from a regular chocolate cookie. And if you’ve tried my classic version, this one takes that same dough and hides a chocolate treat inside.

Why I Chose These Ingredients

Unsweetened cocoa powder gives the base its rich depth without being too sweet. I prefer Dutch-processed for its smoothness, but natural works as well. I use a mix of granulated and brown sugar for balance. Granulated sugar adds crispness. Brown sugar keeps it soft.

For the oil, I’ve tested both vegetable oil and melted butter. Oil keeps the texture moist and tender longer. Butter adds a little flavor but makes the dough slightly firmer when chilled. Either works, but I lean oil for consistency, especially during batch baking days.

And that filling? Use what you love. I’ve used frozen Nutella spoonfuls, wrapped them up, and baked them into soft cookies with a lava-like middle. Ghirardelli squares, Lindt truffles, both melt beautifully. I’ve also added a pinch of sea salt inside on occasion. It’s subtle, but it lifts the chocolate.

The Chocolate Center Needs a Head Start

Freezing the filling matters. If the truffle melts before the dough sets, you’ll lose that soft pocket and end up with a hollow center. I place unwrapped chocolate squares or spooned Nutella on a lined baking sheet and freeze them solid before even starting the dough.

You can prep this part the night before. In fact, if I’m already making a batch of Triple Chocolate Crinkle Sandwich Cookies, I freeze extras then and save time.

When shaping, keep the dough chilled and work quickly. The moment that frozen center starts softening, it gets messy. I keep half the dough in the fridge while shaping the first half.

Step-by-Step Feel and Timing

Scoop the dough once it’s firm but pliable. Flatten it in your palm, nest the frozen center inside, and seal it gently. It should form a smooth ball. Roll it generously in powdered sugar. Don’t skimp. That outer shell gives the cookie its distinct crackle.

Bake for 10 to 12 minutes at 350°F. The tops will crack open, the edges will look just set, and the centers will still be soft. Let them sit on the pan for five minutes before transferring to a rack. That hold time helps them finish cooking through without drying out.

Tried the Tiramisu Crinkle Cookies? These use the same baking cues but with more richness in the middle.

How to Check for Doneness

The tops should have deep cracks and a matte surface. If you touch the center and it collapses too easily, bake one more minute. If the cracks look dry and dull, they’ve gone too far.

Don’t wait for firmness all the way through. These continue cooking on the sheet. Use visual cues—set edges, shiny cracks, soft center. You’ll get it right by the second tray.

Troubleshooting Common Problems

If the dough sticks too much to your hands, chill longer or lightly grease your palms.

If the filling leaks out, the dough didn’t fully seal. Press gently but fully around the chocolate before rolling.

If the cookies look flat, the dough was too warm. Refrigerate between batches.

And if the powdered sugar coating vanishes, you didn’t coat enough. Roll them twice if needed. That’s what gives them that classic chocolate crinkle look.

Fun Variations You Can Try

Add a peppermint patty inside instead of chocolate for a holiday version.

Swap the cocoa powder with dark cocoa for a deeper flavor.

Add orange zest to the dough and use orange chocolate centers.

Use white chocolate truffles inside for contrast. It changes the whole visual and bite.

Or take the base and make cake mix crinkle cookies with a shortcut if you’re in a rush.

Storage and Shelf Life

Keep in an airtight container at room temperature for 3 days.

In the fridge, they last up to a week but lose a little softness.

Freeze baked cookies for 1 month. Or freeze unbaked stuffed dough balls and bake directly from frozen. Just add 2 extra minutes.

Reheat gently at 300°F for 3 to 5 minutes if you want that warm center again.

Tested Tips for Better Results

Chill the dough a full hour or overnight for best shaping. Use parchment paper. These cookies can stick on bare pans.

Roll in powdered sugar just before baking, not ahead. Weigh the flour for accuracy. Too much flour makes them dry. Use a cookie scoop to portion evenly.

Save This Recipe and Share Your Twist

Pin this recipe to your cookie board so it’s easy to find when the craving hits.

Let me know in the comments if you used truffles, Nutella, or tried something else! I’d love to hear what filling you used or how they turned out in your kitchen.