DOVE® Peppermint Bark Stuffed Chocolate Crinkle Cookies

- Amanda

Are chocolate crinkle cookies a holiday tradition for you? Or do you have a special memory connected to this classic treat. They happen to be one of my mom’s favs and I have definitely eaten and baked my share of these chocolatey little delights over the years. They always seem to make it in one cookie gift basket or another, right? And what I love is that no two are ever truly alike. There’s always some little difference or unique-ness about everyone’s versions. My favorites are always those that are extra moist and chewy on the inside with that slight little crisp crackle on the outside.

And boy, do today’s cookies, my  DOVE® Peppermint Bark Stuffed Chocolate Crinkle Cookies have that going on and more. And guess what, today just happens to be National Cookie Day, a perfect day to celebrate these yummies.

These are such a fun spin on crinkle cookies. The little peppermint chocolate tucked right in the center melts into ooey-gooey chocolate bliss, then when you bite into it, not only do you get that fudgy middle, but then you get these little pops of crunch from the peppermint bark. These just might put the rest of the chocolate crinkle cookies of the world to shame.

And they can’t be easier to make. Aside from the chocolates (which you can get at major supermarkets and online right now,) you probably have all the ingredients you need right in your pantry at this very moment- granulated sugar, brown sugar (light or dark works,) flour, baking soda and powder, a little espresso powder (trust me,) eggs, vanilla and salt. Classic cookie ingredients more or less, right? Plus a little more granulated sugar and powdered sugar to roll them in for that traditional look.

Then, to make them, it starts with the creamed butter cookie method of “creaming” the butter with the sugars and salt. Adding in the eggs one by one and then ending with the vanilla. The dry ingredients get sifted in and mixed until just combined.

I think it’s easiest to scoop these right after making. Then inserting the little peppermint chocolates and sealing it up with dough is a breeze. And into the fridge they go for a (30 minute) chill before baking. At this point you can also leave them wrapped in the refrigerator overnight or in the freezer even longer if you’re really trying to get ahead of the game.

These bake up in a 350-degree oven for just 10 minutes and then you’re that much closer to cookie eating bliss. AND make sure, these really only get about 10 minutes for ultimate gooey-middle perfection.

I dare you to try these and not love them. Even my not-so-peppermint-loving-husband thought they were irrisitible.

The only thing I might recommend, is buying not one, not two, but a few of the DOVE® bags of chocolate. You’re going to want to make these again. And again, whether it’s for you, your family or one lucky recipient.

Oh, and also, I’d love love love to hear if you make these. It gives me such joy to see how these recipes work out for all of you.

Happy Cookie Day and end of the week, cookies!

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DOVE® Peppermint Bark Stuffed Chocolate Crinkle Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Servings 15 cookies
Author Amanda – A Treat Life

Ingredients

  • 1/2 cup (4oz) unsalted butter, room temp
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp kosher salt
  • 2 lg eggs
  • 1 tsp pure vanilla extract
  • 1 1/4 cup (160g) all-purpose flour
  • 1/2 cup + 2 tbsps (60g) natural cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder
  • 1 package DOVE® Peppermint Bark Chocolates

For the coating:

  • 1/4 cup (50g) granulated sugar
  • 1 cup (120g) confectioner's sugar

Instructions

  1. Preheat the oven to 350°F/177°C . Prepare 2 cookie sheets with parchment paper or a silicone baking mat.

  2. In a large bowl or the bowl of a tabletop mixer, cream together the butter, sugars and salt until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, adding the vanilla extract with the last egg.

  3. Sift in the flour, cocoa powder, baking soda, baking powder and espresso powder to the bowl and mix until just combined.

  4. Use a 1½” cookie scoop to form the dough into balls. Then place a piece of DOVE® Peppermint Bark Chocolate into the center of each ball, sealing the dough completely around each piece of chocolate. Place the dough balls on the prepared cookie sheets and refrigerate at least 30 minutes or more.

  5. Place the granulated sugar in a small bowl and powdered sugar in another. Once the dough is cold and firm, roll the rounds in granulated sugar first, just giving a light coating and then in the powdered sugar, making sure they are well covered in the powdered sugar. Spread out with about 3 inches between each on the baking sheets. (The granulated sugar layer will help keep the powdered sugar from melting into the cookie.)

  6. Bake in the preheated oven 10 minutes (do not overbake for that gooey center,) then allow the cookies to cool on the baking sheet slightly before moving to a cooling rack. And finally, enjoy!

Recipe Notes

*Store leftovers in an airtight container up to 4 days at room temperature, a week in the refrigerator or frozen up to 3 months.

*Unbaked cookie dough balls can be frozen up to 3 months.  Do not roll them in the sugars until ready to bake.  (And I recommend freezing the dough after it’s scooped as it’s more difficult to scoop once cold.)