When the weather calls for something cozy, these Hot Cocoa Crinkle Cookies deliver all the warmth of your favorite mug in soft, fudgy cookie form. Made with Betty Crocker™ Limited Edition Soft Baked Chocolate Crinkle Cookie Mix, each cookie gets a surprise marshmallow creme center that melts into gooey goodness as they bake. The crackly tops and rich chocolate flavor make them a festive treat that looks as good as it tastes—perfect for holiday cookie trays, winter gatherings, or a simple night in.
Here’s all the simple ingredients you’ll need to make these Hot Cocoa Crinkle Cookies.
Crinkle Cookie Mix: Our mix is your shortcut to chocolatey cookie bliss!
Unsalted Butter: Softened butter makes the cookies rich, flavorful, and oh-so-tender.
Eggs: The glue that holds everything together.
Marshmallow Creme: This is the secret ingredient that makes these cookies taste like a warm mug of hot cocoa. It melts into a delicious center that everyone will love.
To keep your Hot Cocoa Crinkle Cookies fresh and delicious, here's how to store them.
These cookies are best stored at room temperature in an airtight container. If you're stacking the cookies in the container, place a sheet of parchment paper or wax paper between the layers. This prevents them from sticking together, especially because of the marshmallow creme filling. Store up to 4 days. The marshmallow creme might start to lose some of its gooeyness after a few days, but they'll still taste great!
If you want to store them for longer, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 to 3 months. Thaw them at room temperature before enjoying.
If you want to warm them up a bit, you can microwave on high or a few seconds. This will make the marshmallow creme extra gooey again!
Heat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
Make cookie dough as directed on the package.
Using a large (3-tablespoon) cookie scoop, drop the dough into 8 equal portions on each prepared baking sheet, leaving at least 2 inches between each scoop of dough.
Fit a decorating bag with a round piping tip. Fill the decorating bag with the marshmallow creme. Insert the piping tip into the center of each scoop of dough. Gently squeeze the marshmallow creme into each scoop of dough until it puffs slightly and a little of the marshmallow creme peeks out of the top.
Bake for 15 to 17 minutes or until the cookies are set around the edge but still soft in the center.
Cool slightly before removing from the baking sheets to a cooling rack. Serve warm.
Don’t overfill the cookies with marshmallow creme. A teaspoon or so is plenty! Too much and it will bubble over the top of the cookie instead of staying gooey inside.
For an extra crinkly effect, roll the cookie dough balls in powdered sugar after filling with the marshmallow creme but before baking.
Pull the cookies out of the oven when the edges are set but the centers still look soft. This keeps the cookies fudgy and allows the marshmallow creme to stay melty.
