Brownie Crinkle Cookies
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!
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.