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Brownie Crinkle Cookies

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Brownie crinkle cookies are the perfect combination of fudgy, chocolatey goodness and crispy, sugary sweetness. With their delicate crackled tops and soft, chewy centers, these cookies are sure to be a hit with chocolate lovers of all ages.

hand picking up a brownie crinkle cookie

Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.

But what makes brownie crinkle cookies different from regular cookies? The secret ingredient is unsweetened cocoa powder, which gives these cookies their rich, deep chocolate flavor. And because the cocoa powder is unsweetened, the cookies are not overly sweet, allowing the chocolate flavor to really shine through.

Another key ingredient in these cookies is confectioners’ sugar. After the dough is rolled into balls, it is rolled in confectioners’ sugar before being baked. This not only gives the cookies a pretty, snowy-white appearance, but also helps create their signature cracked tops.

I used Foodland’s Maika’i Organic Powdered Sugar. You can find it in the baking aisle at your local Foodland.

maika'i organic powdered sugar

Making crinkle brownie cookies is easy and fun, and the recipe only requires a handful of simple ingredients. The dough comes together quickly, and once it’s been rolled into balls and coated in confectioners’ sugar, it’s ready to be baked. In just 15 minutes, you’ll have a batch of delicious, chocolatey treats.

So why not give these tasty cookies a try? They’re sure to become a new favorite in your household. Happy baking!

brownie crinkle cookies on a white plate

To make this brownie crinkle cookie recipe you’ll need:

  • Brown sugar. I like to use golden brown sugar, but you can use light or dark here as well. Brown sugar will give the cookies a little more chew.
  • Granulated sugar. I like to use a mixture of brown and granulated sugar for the perfect textured cookie.
  • Unsalted butter. If you only have salted butter, omit the added salt.
  • Eggs. Fresh, large eggs are best.
  • Vanilla extract. You can use homemade vanilla extract or get it store bought. Get the real stuff. 
  • All purpose flour. Any brand will do.
  • Cocoa powder. Unsweetened. If you only have sweetened it will work, but I’d suggest decreasing the sugar as your cookies may be too sweet.
  • Baking powder. This will help give your cookies the rise it needs.
  • Salt. To bring out all the chocolately flavor.
  • Maika’i Organic Powdered Sugar. The key to the crinkle magic.
brownie crinkle cookie ingredients

How to make brownie crinkle cookies

Start out by preheating the oven to 350F. Then the wet ingredients. Take the brown sugar, granulated sugar, and butter and mix until light and fluffy. Once fluffy add the eggs and vanilla and mix until well combined.

Next you’ll mix the dry ingredients, flour, cocoa powder, baking powder, and salt. Then add the dry ingredients to the wet and mix until just incorporated. 

You’ll want to wrap the dough in plastic wrap and set it in the freezer for a few hours or in the refrigerator overnight. The dough needs to be cold or it will spread too thinly and no one wants a thin crinkle cookie.

Once the dough has chilled, you can roll them into balls. I like using a small cookie scoop. Scoop the dough and roll into a ball using the palms of your hands.

Then roll the cookie dough balls in Maika’i Organic Powdered Sugar. Try to work quickly here as the dough will begin to defrost and melt the powdered sugar.

Place the cookie dough about an inch or two apart on a cookie sheet lined with a silicone mat or parchment paper. Bake for 12-15 minutes or until they are set and the tops are cracked. Allow to cool and ENJOY!

Tips for the best chocolate crinkle cookies

  • Use high-quality unsweetened cocoa powder for the best chocolate flavor. This will ensure that your cookies have a rich, deep chocolate taste that is not overpowered by sweetness.
  • Don’t overmix the dough. Mix the wet and dry ingredients just until they are combined, as overmixing can lead to tough, dense cookies.
  • Roll the dough balls in confectioners’ sugar before baking. This will give the cookies their signature cracked tops and a pretty, snowy-white appearance. Additionally, the confectioners’ sugar helps to balance out the richness of the chocolate, making the cookies perfectly sweet and delicious.
brownie crinkle cookies on a baking sheet

Frequently asked questions

What makes crinkle cookies crack?

Crinkle cookies get their characteristic cracked, crinkled appearance from the confectioners’ sugar that is rolled on the outside of the dough balls before baking. As the cookies bake, the confectioners’ sugar melts and caramelizes, creating a thin, crisp crust on the surface of the cookies. This crust cracks and crinkles as the cookies cool, giving them their unique appearance.

Why doesn’t my brownie crinkle cookies have cracks?

This could be from a few factors. Be sure to completely roll your dough in powdered sugar and be sure your oven is set to the right temperature. The sugar and heat is what creates the characteristic crackling.

What makes brownie crinkle cookies different from regular cookies?

Brownie crinkle cookies are made with unsweetened cocoa powder, which gives them a rich, deep chocolate flavor. They also typically have a cracked, crinkled appearance on top, which is achieved by rolling the dough balls in confectioners’ sugar before baking.

Can I use regular cocoa powder instead of unsweetened cocoa powder in this recipe?

Yes, you can use regular cocoa powder in place of unsweetened cocoa powder, but keep in mind that your cookies will be sweeter and may not have as intense of a chocolate flavor.

Can I make the dough ahead of time and bake the cookies later?

Yes, you can make the dough ahead of time and keep it refrigerated until you’re ready to bake the cookies. You may need to let the dough sit at room temperature for a few minutes to soften before rolling it into balls and baking.

Other great cookie recipes

brownie crinkle cookies on a white plate

Brownie Crinkle Cookies

Relle
Brownie crinkle cookies are the perfect combination of fudgy, chocolatey goodness and crispy, sugary sweetness. With their delicate crackled tops and soft, chewy centers, these cookies are sure to be a hit with chocolate lovers of all ages.
4.86 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Chill time 2 hrs
Course Dessert
Cuisine American
Servings 30 cookies
Calories 85 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
  • In a large mixing bowl, cream together the brown sugar, granulated sugar, and butter using an electric hand mixer or stand mixer on medium speed until the mixture is light and fluffy.
  • Add the eggs and vanilla extract to the butter mixture and beat until well-combined and set aside.
  • In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well-combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms.
  • Place the Maika’i Organic Powdered Sugar in a small bowl. Scoop out rounded tablespoon-sized balls of dough and roll them in the powdered sugar until they are evenly coated.
  • Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake the cookies for 12-15 minutes, or until they are set and the tops are cracked.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. ENJOY!

Notes

Tips for the best chocolate crinkle cookies
  • Use high-quality unsweetened cocoa powder for the best chocolate flavor. This will ensure that your cookies have a rich, deep chocolate taste that is not overpowered by sweetness.
  • Don’t overmix the dough. Mix the wet and dry ingredients just until they are combined, as overmixing can lead to tough, dense cookies.
  • Roll the dough balls in confectioners’ sugar before baking. This will give the cookies their signature cracked tops and a pretty, snowy-white appearance. Additionally, the confectioners’ sugar helps to balance out the richness of the chocolate, making the cookies perfectly sweet and delicious.

Nutrition

Serving: 1gCalories: 85kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 40mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 110IUCalcium: 18mgIron: 1mg
Keyword asian desserts, baked goods, brownie cookies, brownie crinkle cookies, crinkle cookies, keeping it relle
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© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

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By on December 23rd, 2022

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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12 thoughts on “Brownie Crinkle Cookies”

  1. 5 stars
    Made a small batch of these cookies yesterday and they came out so good. It was eaten in minutes!! I should have made a big batch, lol. This is a great recipe.

    Reply
  2. 5 stars
    I love crinkle cookies and never thought of making them as a brownie. Love the easy recipe and tips on getting that crackle top.

    Reply
  3. 5 stars
    Made both the Macadamia Nut Snowball cookies and these Brownie Crinkle cookies for the first time. It came out wonderful! It was a huge hit. Everyone’s favorites!

    Reply

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