These rich and chewy brownie crinkle cookies are sure to become a go-to treat in your kitchen! Made with just seven simple ingredients and ready in minutes, this easy recipe uses brownie mix to create an intense chocolate flavor with a soft, fudgy texture. A special added ingredient takes the chocolate taste to the next level, making these cookies completely irresistible. Perfect for sharing with family and friends, they’re guaranteed to disappear fast!
Table of Contents
Why We love These Brownie Crinkle Cookies
Once you make a brownie in cookie form, there’s no going back. Crinkle cookies have always had a special place in my heart — that crackled powdered sugar top hiding a fudgy, rich center is pure magic. What I wanted to crack was a version so simple you could pull it together on a weeknight without a second thought, yet impressive enough to disappear from the plate in minutes.
These brownie crinkle cookies:
- come together in under 10 minutes of prep — no complicated steps, no fuss
- are deeply fudgy, chewy, and soft in all the right ways
- work beautifully as a holiday cookie or an everyday treat for literally any occasion
- carry a secret weapon ingredient — espresso powder — that deepens the chocolate flavor without making them taste like coffee
Once you try these, they’ll earn a permanent spot in your baking rotation. Fair warning!
Ingredient Notes
Full ingredient list with exact measurements in the recipe card below.
- Brownie mix is the backbone of this recipe, and the brand actually matters here. A 20 oz dark chocolate brownie mix (like Ghiradelli’s Dark Chocolate variety) consistently delivers the richest, fudgiest cookies. That mix includes chocolate chips already baked in, which adds texture and depth. Other brownie mixes will get you there, but if you’re going all in, reach for Ghiradelli — the texture difference is noticeable.
- Espresso powder is non-negotiable if you want truly remarkable chocolate flavor. It doesn’t make these taste like a latte — it amplifies the cocoa and adds a slight complexity that takes these from good to wow. Don’t skip it if you can help it.
Ways To Vary These Brownie Cookies
- Stir in a pinch of cinnamon or cardamom for a warm, spiced twist that pairs beautifully with dark chocolate
- Add a few drops of pure orange extract for a classic chocolate-orange flavor that feels fancy without any extra effort
- Fold in extra chocolate chips or chopped chocolate chunks for even more gooey pockets throughout
- Mix in a little peppermint extract during the holiday season for a cool, refreshing contrast to the rich chocolate
Step-By-Step Instructions
Step 1: Combine all your ingredients in a large mixing bowl.
Step 2: Beat everything together with a hand or stand mixer until the dough is smooth and fully blended. Refrigerate the dough for 30 minutes to 1 hour.
Step 3: Once chilled and easier to handle, scoop and roll the dough into 1 to 1½ inch balls. Generously coat each one in powdered sugar — don’t be shy here.
Step 4: Bake on a parchment-lined baking sheet for 7–9 minutes. Pull them out when the edges look set but the very center still appears slightly underdone. They’ll continue to firm up as they cool, giving you that perfect fudgy middle.
Recipe Tips
Chill the dough — this step is worth every minute of waiting. Cold dough is far easier to roll and holds its shape better in the oven. Aim for at least 30 minutes, but an hour is even better.
Pull them early — these cookies go from perfect to dry quickly if left in too long. A slightly underbaked cookie will be soft and chewy; an overbaked one will be crumbly and disappointing. When in doubt, take them out.
Reheat for maximum fudginess — if your cookies have cooled down, pop one in the microwave for 8–10 seconds. That gooey center comes right back to life, and it’s absolutely worth it.
Storage
Keep leftover cookies in an airtight container at room temperature for up to 3–4 days. For longer storage, layer them in a freezer-safe container with sheets of parchment paper between each layer and freeze for up to 3 months. Thaw at room temperature or give them a quick 10-second zap in the microwave before serving.
Frequently Asked Questions
Can I make these cookies without a brownie mix?
The brownie mix is key to what makes this recipe so quick and easy — it’s essentially a shortcut to that deep, fudgy flavor without measuring out multiple dry ingredients. If you’d prefer to make it from scratch, you can use a homemade brownie base, but the texture and timing may vary, so expect some trial and error.
Do I have to chill the dough?
Yes — skipping this step will make the dough very sticky and difficult to roll. The chilling also helps the cookies hold their shape in the oven rather than spreading too thin. If you’re pressed for time, even 20 minutes in the freezer can help.
What if I don’t have espresso powder?
You can leave it out and the cookies will still taste great. However, if you have instant coffee granules on hand, you can dissolve a small amount and use that as a substitute. The chocolate flavor just won’t be quite as bold.
Can I use a different size brownie mix?
The recipe is designed around a 18–20 oz brownie mix. If yours is smaller (like a 13 oz box), the ratio of wet to dry ingredients will be off and the dough may be too wet. Stick as close to that size as possible for the best results.
Why is my powdered sugar coating melting into the cookie?
This usually happens when the dough is too warm before baking. Make sure the dough is properly chilled, and if you notice it warming up as you work, pop the rolled balls back in the fridge for 10 minutes before baking. A generous coating of powdered sugar also helps — pile it on!
How do I know when the cookies are done?
The edges should look set and slightly puffed, while the center might still look a little glossy or soft. That’s exactly where you want them. They’ll finish cooking on the hot pan after you pull them from the oven, resulting in a perfectly fudgy interior.
Brownie Crinkle Cookies
Ingredients
- 1 package (20 oz) Dark chocolate brownie mix Ghiradelli Dark Chocolate recommended
- 2 large Eggs Room temperature
- cup Vegetable oil Or melted butter
- 2 tbsp Water
- 1 tsp Espresso powder Secret ingredient — don't skip!
- 1 tsp Vanilla extract
- 1 cup Powdered sugar For rolling — be generous
Instructions
- Mix the dough — Add the brownie mix, eggs, oil, water, espresso powder, and vanilla extract to a large mixing bowl. Beat with a hand or stand mixer on medium speed until the dough is fully combined and smooth.2. Chill the dough — Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 1 hour). This step is essential for easier rolling and better texture.3. Preheat your oven — Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.4. Roll the cookies — Scoop out dough and roll into 1 to 1½ inch balls. Drop each ball into a shallow bowl of powdered sugar and coat generously on all sides.5. Bake — Place the coated balls on the prepared baking sheet, spacing about 2 inches apart. Bake for 7–9 minutes, until the edges are set but the centers still look slightly underdone. Do not overbake.6. Cool — Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire cooling rack. They will firm up as they cool while keeping that fudgy center.
Notes
- Don’t skip chilling. The dough is sticky and hard to roll at room temperature. Cold dough = perfect crinkle cookies every time.
- Pull them early. If the centers look slightly wet, that’s your cue to take them out. They’ll set up beautifully on the pan.
- Reheat trick. Microwave a cooled cookie for 8–10 seconds to bring back that gooey, fresh-from-the-oven fudgy center.
- Variations: Try adding a pinch of cinnamon, a few drops of orange or peppermint extract, or extra chocolate chips to the dough for fun flavor twists.
- Storage: Store in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months with parchment between layers.
Leave a Reply