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+ servings
Stack of three brownie crinkle cookies.
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5 from 2 votes

Crinkle Brownie Cookies

Introducing the newest addition to your cookie repertoire: Crinkle Brownie Cookies! These soft, chewy cookies are loaded with chocolate fudge brownie flavor and coated with a white sugar crackle coating.
Prep Time20 minutes
Cook Time9 minutes
Total Time29 minutes
Course: Desserts
Cuisine: American, Christmas
Servings: 36 Cookies
Calories: 109kcal
Author: Kelly Bloom
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Ingredients

For the Crinkle Cookie Dough

  • 1 cup flour
  • 5 oz unsweetened cocoa powder sift to break up lumps
  • teaspoon salt
  • ½ cup butter at room temp
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 egg at room temp
  • 1 teaspoon vanilla extract
  • ½ cup semi sweet chocolate chips
  • ½ cup white chocolate chips

For the Rolling Sugar

  • 1 cup powdered sugar
  • ¼ cup granulated sugar

Instructions

  • Preheat the oven to 350° F. Line one or two rimmed cookie sheets with parchment paper and set aside.

Make the Crinkle Brownie Cookie Dough

  • Whisk the flour, cocoa powder, baking powder, and salt in a large mixing bowl. Set aside.
    1 cup flour, 5 oz unsweetened cocoa powder, ⅛ teaspoon salt
  • In a medium mixing bowl, cream the butter, sugars, egg, and vanilla until fluffy.
    ½ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla extract
  • Slowly add the dry ingredients to the bowl of creamed butter & sugars mixture until the flour mixture is blended in. Add the chocolate chips to the cookie dough and stir in with a spatula or wooden spoon. Distribute the chips evenly.
    ½ cup semi sweet chocolate chips, ½ cup white chocolate chips
  • Roll the cookie dough into balls, about 36 total. Put the powdered sugar in a bowl, and break up and big lumps. Set it next to another bowl with the ¼ cup of granulated sugar.
    1 cup powdered sugar, ¼ cup granulated sugar
  • Roll the cookie dough balls first in the granulated sugar, then roll generously in the powdered sugar. Place on the parchment lined cookie sheet.
  • Leave about 2" between cookies, and set the tray in the preheated oven. Bake for 9 minutes at 350 F. Remove from oven and cool 5 minutes before transferring to a cooling rack.

Notes

  • Don't over bake the cookies. They may look a little soft when you first take them out of the oven. Trust me, they will be perfect when they cool, as they continue baking a little the first 5 minutes out of the oven. This will give you the crunchy outside and soft brownie texture inside.
  • If you don't want 'from scratch' Crinkle Brownie Cookies, you can still make these using a store bought brownie mix! Stir in some chocolate chips, and follow the cookie instructions from there.
  • Freeze unbaked cookie balls for up to 3 months, just take out and defrost what you need to bake!

Nutrition

Calories: 109kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 96mg | Fiber: 2g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg