These rich & fudgy Brownie Crinkle Cookies taste just like a brownie, in cookie form! Rolled in powdered sugar for some extra sweetness, these are perfect for any occasion!
Jump to:
These brownie crinkle cookies are extra thick, rich and so fudgy! They’re made without a mixer so you don’t need any fancy equipment. These extra chocolatey cookies taste like a brownie and they’re so simple to make.
These crinkle brownie cookies are the perfect chocolate Christmas cookie! I love serving these at family gatherings along with my thumbprint cookies, the perfect holly jolly combo for Santa!
You will need to set aside a couple of hours to chill the cookie dough, but I promise it is worth it! It is going to lead to extra thick chocolate brownie cookies that just melt in your mouth. This is basically like my homemade fudge brownie recipe but in a cookie!
Why You Need These Brownie Crinkle Cookies
- You only need 10 simple ingredients to make these brownie crinkle cookies. You probably already have everything you need in your pantry!
- I’ve added a little bit of espresso powder, this is my secret tip to make your chocolate cookies even more flavorful!
- These chocolate Christmas cookies basically taste like a decadent and fudgy brownie.
- This chocolate crinkle cookie recipe is so easy to make, and you don’t need any fancy equipment.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Cocoa Powder: I recommend using a high-quality cocoa powder if you can, it will make a huge difference to the flavor of the chocolate brownie cookies!
- Instant Espresso Powder: espresso powder is a secret ingredient here! It is going to enhance the chocolate flavor, so while it is optional I recommend not skipping it. Make sure you’re using instant espresso powder and not ground espresso or granules which will be too coarse.
- Powdered Sugar: also known as icing sugar or confectioners’ sugar.
- Granulated Sugar: we’ll be using granulated sugar twice in this recipe, once to add to the cookie dough and once more to roll the cookie dough balls in!
Step-by-Step Instructions
Step 1: In a large bowl, beat the melted butter and granulated sugar together until smooth. Add the cocoa powder, mixing until it is smooth and there are no lumps left. Add in the egg and vanilla extract.
Step 2: In a separate small bowl, whisk together the flour, baking powder, and salt. Pour into the wet ingredients and mix until there are no more streaks of flour left.
Step 3: Place the dough in the fridge to chill for at least 3 hours. This is really important to do as the dough is quite sticky!
Step 4: Take the chilled cookie dough out of the fridge 10-20 minutes before baking. Preheat the oven to 350° while the cookie dough comes to room temperature. Line a baking sheet with parchment paper.
Step 5: Use a medium cookie scoop or just scoop out 1 ½ tablespoon of dough. Roll the dough between your hands into a ball. Roll it first lightly in the granulated sugar, then roll it in the powdered sugar. Make sure it has a thick coating of powdered sugar! Place it on the baking sheet. Repeat with the remaining cookie dough.
Step 6: Bake the cookies for 11-12 minutes. They’re done when the middle has just set. Take them out of the oven and let them cool on the baking sheet for 5 minutes, then remove and place on a wire cooling rack to cool completely. Enjoy with a glass of milk!
Frequently Asked Questions
This is a pretty sticky dough, so if you didn’t chill it you would have difficulty scooping it and rolling it in sugar. Chilling the dough and letting it rest is also going to give you a thicker cookie with a fudgier texture.
If you are rolling the cookie dough only in the powdered sugar, it might melt in the oven or turn slightly yellow. If you really want that bright white crinkle effect, you will need to make sure you roll the cookie dough in granulated sugar first! Once you’ve done that, roll them in the powdered sugar making sure you give each cookie dough ball a thick layer of powdered sugar.
This is an optional step so you don’t have to add it! It will really enhance the chocolate flavor and make them taste even more chocolatey!
Tips and Tricks
- Chilling the dough - I really recommend chilling the cookie dough for the suggested 3 hours. This is a really sticky dough and it will be difficult to scoop out and roll if it wasn’t chilled.
- Rolling in sugar and powdered sugar - to get that super white crinkle effect you will need to lightly roll the cookie dough balls in regular sugar first before rolling in the powdered sugar, so don’t skip this step!
- Measuring out the flour - it is super important to measure your flour properly! Adding too much flour can make your cookies dry instead of fudgy.
- Avoid over-baking - keep an eye on the cookies when they’re in the oven, you want the middle to have just about set. You want these cookies to be chewy and not too crunchy!
Storing & Freezing
Keep the baked cookies in an airtight container for up to 3 days at room temperature, or a week in the fridge. You can freeze the baked cookies in a ziploc bag for up to 2 months, just let them thaw before enjoying them.
You can freeze the unbaked cookie dough balls, but I recommend freezing them before coating them in the two sugars. When ready to bake, let the frozen cookie dough balls thaw and then roll them in granulated sugar and powdered sugar before baking.
Want to try more cookie recipes?
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
📖 Recipe
Brownie Crinkle Cookies
Equipment
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- ½ cup cocoa powder
- 1 large egg at room temperature
- 2 teaspoon vanilla
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon instant espresso powder optional
- ¼ cup granulated sugar for rolling
- 1 cup powdered sugar for rolling
Instructions
- In a large bowl, beat together the sugar and melted butter until smooth. Add in the cocoa powder, mixing until there are no clumps. Add in the egg and vanilla, mixing until combined.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Pour this into the wet ingredients and mix until no streaks of flour are left.
- Place the dough in the fridge and chill for at least 3 hours.
- Remove dough from fridge 10-20 minutes before baking. Preheat oven to 350° F during this time. Line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop (1½ tablespoon of dough) to scoop the dough and roll into a ball using your hands. Roll it lightly in the granulated sugar first, and then roll it through the powdered sugar. Make sure it has a thick coating of powdered sugar on it before placing on the baking sheet.
- Bake cookies for 11-12 minutes, or until just set in the middle. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then remove and place on a wire cooling rack to cool completely.
Notes
- Chilling the dough - I really recommend chilling the cookie dough for the suggested 3 hours. This is a really sticky dough and it will be difficult to scoop out and roll if it wasn’t chilled.
- Rolling in sugar and powdered sugar - to get that super white crinkle effect you will need to lightly roll the cookie dough balls in regular sugar first before rolling in the powdered sugar, so don’t skip this step!
- Measuring out the flour - it is super important to measure your flour properly! Adding too much flour can make your cookies dry instead of fudgy.
- Avoid over-baking - keep an eye on the cookies when they’re in the oven, you want the middle to have just about set. You want these cookies to be chewy and not too crunchy!
Nutrition
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Leave a Reply