Brownie Crinkle Cookies

These are the best fudgy brownie crinkle cookies you’ll ever make! The recipe requires only a few ingredients and bakes so beautifully with their shiny crinkly tops. These cookies take less than 30 minutes from start to finish.

Why You’ll Love This

• This brownie chocolate crinkle cookie recipe is the only one you’ll ever need
• All your favorite fudgy brownie flavors are packed into one cookie
• The crinkly crackly tops are so pretty, especially when dusted with powdered sugar
• With gluten-free flour, these cookies are gluten-free.
• This recipe only requires a few ingredients and takes less than 30 minutes to make
• These cookies go really well with ice cream or even a creamy hot chocolate.
• Bring these cookies to your next Christmas party!

Ingredients & Substitutions

Butter – use unsalted butter and add salt later if desired

Chocolate Chips – use semi-sweet chips or any other good quality chocolate of your choice. For this recipe, I used dark chocolate chips.

Cocoa Powder – use any preferred cocoa powder for this recipe.

All-Purpose Flour – substitute gluten-free 1:1 flour for gluten-free brownie crinkle cookies.

Baking Powder – baking powder helps these cookies rise in the oven to have an airy fudgy center.

Salt – both sea salt and kosher salt work in this recipe. For a lower sodium recipe, omit the salt.

Brown Sugar – tightly pack the brown sugar. Both light and dark brown sugar can be used.

Eggs – due to the texture of these cookies, a vegan egg or flax egg will not work.

Powdered Sugar – powdered sugar adds a beautiful dusting to these cookies. This is completely optional.

Let’s Bake!

Step 1:

Preheat the oven to 350 degrees Fahrenheit and prepare a lined baking sheet with parchment paper.

Step 2:

Melt the butter in a saucepan over medium heat or microwave for 30 seconds until melted.

Add the chocolate chips to the melted butter and stir until combined.

Step 3:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Step 4:

Using a hand mixer or stand mixer, beat the eggs and brown sugar in a large bowl on medium-high speed for 3 minutes until frothy.

Step 5:

Next, pour the melted chocolate mixture into the whipped egg mixture and stir until the chocolate is combined.

Then fold in the dry ingredients with a spatula and mix until a loose batter is formed.

Step 6:

Using a cookie scoop or tablespoon, scoop the dough and place the cookie dough rounds on the prepared baking sheet.

Step 7:

Bake the cookies for 13 minutes at 350 degrees fahrenheit.

Step 8:

Remove from oven and serve!

Tips for Success

• When baking the cookies in the oven be sure not to overbake. Baking time will vary by oven.
• Be sure to let the cookies cool before serving and dusting with powdered sugar.
• The batter should be slightly lighter in texture than regular cookie dough.
• Line the sheet pan with parchment paper to prevent the cookies from burning on the bottoms.
• Use a cookie scoop to help scoop out the dough so all cookies are the same size and cook evenly.

What to Serve With

• These cookies are great paired with a scoop of ice cream or even a hot chocolate.
• These cookies go really well with my chocolate almond latte.
• My holiday thumbprint cookies are another great Christmas cookie to make for any holiday party.

You May Also Like

• Banana Walnut Bread
• Nutella Mug Cake
• Holiday Thumbprint Cookies
• Chocolate Sea Salt Biscotti
• The Best Vegan Chocolate Chip Cookies

For more ideas check out my Instagram and TikTok!

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