Brownie Crinkle Cookies
Brownie Crinkle Cookies are rich, fudgy cookies with crackly tops and chewy centers, blending classic brownie flavor with the ease of a drop cookie.
Imagine the deep cocoa aroma wafting through your kitchen, the first bite giving way to crisp edges and a melty, brownie-like middle pure chocolate comfort in every bite. These instantly take me back to chilly evenings with my mom, sharing warm cookies straight from the oven, powdered sugar dusting our fingertips.
What sets this recipe apart is how simple the steps are, yet you get that bakery-style cookie crispy on the outside, gooey inside, and always looking picture-perfect. You’re in for a treat that’s as easy as it is nostalgic, so let’s dive in and bring a little joy to your baking routine.
Why You’ll Love These Cookies
- Crackly, irresistible tops: Each cookie bakes up with that signature crinkle on top the shiny, crackled crust that hints at fudgy richness underneath.
- Deep chocolate comfort: They’re loaded with cocoa goodness and dark chocolate notes, satisfying even the deepest cocoa cravings and filling the kitchen with the coziest chocolate aroma.
- Perfectly chewy edges: Biting in, you’ll find edges with a gentle crisp, giving way to a soft, brownie-like center that makes each bite feel extra special.
- Simple, special, and shareable: Whether you’re baking late on a weeknight or adding them to a holiday tray, these cookies are easy to whip up, yet look and taste like bakery treasures.
- Nostalgic treat moments: They’re the sort of cookie that brings back childhood memories ready for dunking in milk, gifting to friends, or savoring during quiet evenings at home.
Ingredients You’ll Need
- All-purpose flour — Provides structure and the perfect chewy bite that balances the cookie’s fudgy interior.
- Unsweetened cocoa powder — Deepens the chocolate flavor and helps create those signature brownie crinkles on top.
- Granulated sugar — Delivers the classic, sweet “crackle” finish, forming a delicate crust as the cookies bake.
- Brown sugar — Adds moisture for rich, fudgy centers and brings a gentle hint of caramel flavor.
- Large eggs (room temperature) — Whipped for lightness, eggs help give lift and the shiny, crinkly surface.
- Vegetable oil — Keeps the cookies moist and extra tender, echoing the melt-in-your-mouth quality of brownies.
- Vanilla extract — Enhances the chocolate notes and layers in comforting warmth.
- Baking powder — Just a touch ensures the perfect puff and delicate craggy tops.
- Powdered sugar — Rolled around the dough for that iconic, snowy crackle crust.
These staple ingredients come together to create magical textures. Want a gluten-free version? Swap in your favorite 1:1 flour blend. Dairy-free? No worries there’s no butter in sight!
How to Make Brownie Crinkle Cookies
- Mix Wet Ingredients
In a large bowl, whisk together oil, both sugars, eggs, and vanilla. Whisk until the mixture looks glossy and smooth like the beginning of a good brownie batter.
- Combine Dry Ingredients
In a second bowl, stir the flour, cocoa powder, baking powder, and salt. Sifting helps avoid any cocoa lumps, which keeps your cookies extra tender. - Blend Wet and Dry
Gently fold the dry ingredients into the wet mixture just until no streaks remain. The dough will be sticky (almost fudge-like) totally normal! - Chill for Crinkle Perfection
Cover and chill the dough. This rest time helps the cookies hold their shape and develop crisp, crackly tops in the oven. - Shape and Sugar Coat
Scoop dough into balls and roll generously in powdered sugar. Don’t skimp this is key for crinkly, snowy tops.
- Bake and Watch the Magic
Space dough balls on a lined sheet and bake. You’re looking for set edges but soft, gooey centers. If your cookies turn out flat, chill the dough longer or add a bit more flour.
Craving more chocolatey inspiration? Check out these Fudgy Flourless Brownies next!
Tips for the Best Results
- Whip eggs until glossy: For shiny tops and irresistible chew, beat your eggs and sugar until the mixture is pale and satiny. This helps the Brownie Crinkle Cookies puff and develop that signature crackle.
- Room temperature magic: Make sure your eggs and oil aren’t straight from the fridge. Ingredients at room temp blend smoothly and yield a soft, even dough.
- Don’t skip the chill: Chilling the dough keeps the cookies thick and crinkly, never spreading too thin. It’s the secret to those bakery-style, picture-perfect tops.
- Gentle mixing is key: Over-mixing the batter can make cookies tough. Stop as soon as the dry streaks disappear for the fudgiest, chewy bite.
- Underbaked edges = chewy centers: Pull the cookies when the edges are set but centers still look a bit soft. They’ll finish baking on the sheet, staying moist and never dry.
Flavor Swaps & Ingredient Substitutions
Nutty crunch: Stir in a handful of chopped walnuts or pecans for extra crunch and that nostalgic brownie vibe. If you want a little extra richness, toasted hazelnuts make every bite feel special.
Coffee shop upgrade: Add a teaspoon of instant espresso powder to the batter for a bakery-style mocha twist. This intensifies the chocolate flavor, making these cookies taste grown-up and incredibly cozy.
Citrus pop: Brighten things up with a little orange or lemon zest mixed right into the dough. The citrus zest cuts through the fudgy center and makes each bite sparkle with fresh flavor.
Allergy-friendly swaps: Make these gluten-free by using a 1:1 gluten-free flour blend. For a dairy-free version, simply use non-dairy chocolate chips and swap in your favorite plant-based butter.
Just like your favorites: If you love experimenting with comfort bakes, you might also enjoy these Brown Butter Chocolate Chunk Cookies, which can be tweaked the same way!
How to Store Leftovers
- Fridge freshness: Store your Brownie Crinkle Cookies in an airtight container at room temperature for a few days this keeps the centers delightfully chewy. If your kitchen runs warm, slip the container in the fridge to keep them from drying out.
- Freezer-ready: These cookies freeze beautifully. Once cooled, stack them between sheets of parchment in a freezer-safe bag. When the craving strikes, let them thaw uncovered on the counter for a few minutes, and they’re nearly as good as fresh.
- Reheating for gooey magic: Want that fresh-from-the-oven feel? Just pop a cookie in the microwave for a few seconds to revive the fudgy center don’t overdo it, or you’ll lose those signature crackly tops!
- Batch baking bonus: Freezing cookie dough balls works too just bake straight from frozen and add a minute or so to the bake time.
What to Eat Them With
- With a steamy mug of coffee: The fudgy richness of these Brownie Crinkle Cookies is pure magic alongside a cozy café au lait or your favorite afternoon brew.
- Dipped in milk or hot cocoa: For a nostalgic after-school bite, nothing beats dunking these crackly-topped goodies straight into a cold glass of milk or warm cocoa.
- Topped with vanilla ice cream: Sandwich a scoop between two cookies for an unforgettable, chewy-meets-creamy treat everyone will rave about.
- On a festive holiday platter: Mix them up with Pumpkin Brownies or Mint Chocolate Brownies for a cookie board that’s simply irresistible.
- Packed up for picnics and parties: These cookies travel beautifully and make sweet, shareable memories at potlucks, birthdays, or classroom celebrations.
- With a side of conversation: Serve them next to a cozy pot of tea and a plate of Pumpkin Chocolate Chip Cookies for the warmest catch-up with friends.
Brownie Crinkle Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- In another bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Scoop out dough balls and roll them in powdered sugar before placing them on the prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers remain slightly underbaked.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use melted butter instead of oil in brownie crinkle cookies?
You could try melted butter, but oil is what gives these cookies that extra-moist, brownie-like texture. Butter will add a delicious flavor but may make the cookies a touch firmer and less chewy. If you love buttery richness, give it a shot they’ll still be wonderfully chocolatey.
Why didn’t my brownie crinkle cookies get a crackly top?
Don’t worry it happens! Usually, the eggs and sugar need a longer whisk until the mixture looks pale and glossy. That helps create those dreamy, shiny crackles. Also, chilling the dough is key for those bakery-style tops, so pop the dough in the fridge before rolling.
Should I chill the dough overnight or just a few hours?
For the best crinkles, chilling for at least 1–2 hours works wonders, but letting the dough rest overnight creates even thicker, richer cookies. If you’ve got the patience (and the willpower!), overnight chilling intensifies that fudgy texture you’ll adore.
Do these cookies work with cocoa powder alternatives like Dutch-process?
Yes you can use Dutch-process cocoa if you want a deeper, more intense chocolate flavor. It’ll make the cookies a bit darker and extra fragrant. Just know the crinkle effect will still appear, and the classic brownie magic stays put.
