Chocolate Crinkle Cookies
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These chocolate crinkle cookies are a chocolate lovers dream, with a fudgy, brownie-like texture on the inside and a sweet crackly surface! Made with boxed brownie mix, semi-sweet chocolate chips, and dusted with a light powdered sugar coating, they’re guaranteed to satisfy any sweet tooth!
If you think chocolate should be its own food group, these chocolate crinkle cookies are calling your name. With a rich, fudgy center and a crisp, crackly top, they’re like a brownie and a cookie all rolled into one.
They’re easy to make, fun to eat, and always a crowd favorite. Whip up a batch for your next get-together or just keep them all to yourself (I won’t tell!).
Why We Love This Recipe
- It’s easy – Just seven ingredients and a boxed brownie mix make this recipe super simple. Even beginner bakers (or helpful kids) can help.
- It’s fast – The dough comes together in 20 minutes, bakes in 12, and cools in 5, which means your cookies are ready in no time!
- It’s two desserts in one – Can’t choose between cookies and brownies? These give you the best of both with a crispy outside and fudgy center.
Ingredients:
- 1 box brownie mix
- ½ cup all-purpose flour
- 1 tsp. Instant coffee
- 2 large eggs
- 1/3 cup vegetable oil
- ½ cup semi-sweet chocolate chips
- ½ cup powdered sugar
How To Make Chocolate Crinkle Cookies
Step 1: Preheat oven to 350° and prepare a cookie sheet by lining it with parchment paper.
Step 2: In a large bowl, combine the dry ingredients (brownie mix, flour, and instant coffee) and mix well. You can also use instant espresso powder in place of the coffee.
Step 3: Add eggs to the flour mixture.
Step 4: Add the vegetable oil and mix until the wet ingredients are completely mixed with the dry. You can use a hand mixer or an electric mixer for this part. Note: the dough will be thick.
Step 5: Fold the chocolate chips into the dough.
Step 6: Mix well, then cover bowl and chill dough for approximately two hours. This will make the sticky dough easier to work with.
Step 7: One chilled, roll dough into 1-inch balls using the palm of your hands. You can also use a small cookie scoop for this step. Each cookie should contain about 1-2 tablespoons of dough.
Step 8: Pour the powdered sugar (also called confectioners’ sugar) into a small bowl and roll each of the cookie dough balls in the powdered sugar until fully covered.
Step 9: Transfer dough balls to the lined baking sheet and place about one inch apart. Bake for 11-13 minutes.
Step 10: Once finished, remove the baked cookies from the oven and allow to cool for at least 5 minutes.
Step 11: Serve and enjoy!
Fun Fact: Chocolate crinkle cookies get their name from the cracks that form on the powdered sugar surface of the cookie during baking. This produces a crinkled appearance that shows off the fudgy chocolate center of the cookie and makes them look as delicious as they taste.
Tips and Tricks
- Chill the dough first. It’ll be easier to handle and helps prevent spreading.
- For a softer cookie, bake about 11 minutes. For a cookie that has a texture more like a brownie’s edge, go for 13 minutes.
- Sift the powdered sugar before coating to avoid lumps.
- Want to mix things up? Try white chocolate or peanut butter chips, or a little peppermint extract if making them for the holidays.
- Instant coffee (or espresso powder) is key to boosting the chocolate flavor. You won’t taste the coffee, but it brings out the richness and keeps everyone guessing your secret ingredient!
You sure can. Just make sure you let them cool completely on a wire rack first. Place the cookies in freezer bags with parchment paper between layers. They’ll keep in the freezer for up to three months.
When you’re ready to eat them, thaw at room temperature. You may also want to add more powdered sugar before serving.
Store cookies at room temperature in an airtight container. They’ll keep for 4-5 days, if you can manage to make them last that long!
If you love chocolate as much as we do, you should check out this amazing Chocolate Lasagna recipe.
More Delicious Cookie Recipes
- Strawberry Cake Mix Cookies
- Harry Potter Butterbeer Cookies
- Rainbow Pinwheel Cookies
- Peanut Butter No Bake Cookies
- Chocolate Chip Meringue Cookies
Chocolate Crinkle Cookies
Ingredients
- 1 box brownie mix
- 1/2 cup all-purpose flour
- 1 teaspoon instant coffee
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare a cookie sheet by lining it with parchment paper.
- In a large bowl, or the bowl of a stand mixer, combine the dry ingredients (brownie mix, flour, and instant coffee). You can also use instant espresso powder in place of the coffee.1 box brownie mix, 1/2 cup all-purpose flour, 1 teaspoon instant coffee
- Add eggs to the flour mixture.2 large eggs
- Add the vegetable oil and mix until everything is well incorporated. You can use a hand mixer or an electric mixer for this part. Note: the dough will be thick.1/3 cup vegetable oil
- Fold the chocolate chips into the dough.1/2 cup semi-sweet chocolate chips
- Mix well, then cover bowl and chill dough for approximately two hours.
- One the dough is chilled, begin rolling it into balls using the palm of your hands. You can also use a small cookie scoop for this step. Each cookie should contain about 1-2 tablespoons of dough.
- Pour the powdered sugar into a small bowl and roll each of the cookie dough balls in the powdered sugar until fully covered.1/2 cup powdered sugar
- Place the cookie balls on prepared baking sheets about one inch apart. Bake for 11-13 minutes.
- Once finished, remove the baked cookies from the oven and allow to cool for at least 5 minutes.
- Serve and enjoy!
Notes
- Chill the dough first. It’ll be easier to handle and helps prevent spreading.
- For a softer cookie, bake about 11 minutes. For a cookie that has a texture more like a brownie’s edge, go for 13 minutes.
- Sift the powdered sugar before coating to avoid lumps.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
