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These extra fudgy brownie crinkle cookies are going to be your new favorite cookie recipe! Seven ingredients and only 10 minutes to prep–this recipe starts with a brownie mix for the best brownie cookie flavor! One secret ingredients makes the chocolate flavor that much more amazing. These are going to be a family favorite!
Recently I took a brownie mix and turned it into three different, AMAZING cookies. The first was these classic Brownie Mix Cookies, next these Chocolate Crinkle Blossom Cookies and these brownie crinkle cookies are number 3!
If you want more cookie recipes, try these: Peppermint Mocha Cookies, Pistachio Chocolate Chip Cookies, Cream Cheese Pecan Snowball Cookies, Mint Chocolate Chip Cookies, or these Chocolate Cake Mix Cookies!
Why We love These Brownie Crinkle Cookies
A brownie in cookie form really is the best thing. I love a crinkle cookie and wanted to find a way to make them as easily as possible for a last minute cookie recipe that actually wows the crowd.
These brownie crinkle cookies:
- take only about 10 minutes to prep
- are so soft, fudgy and chewy
- make for a great Christmas cookie as well as a just because cookie and everything in between!
- have a secret ingredient to make the chocolate flavor that much better: espresso powder!
Hope these become one of your family’s favorite as we devour them over here!
Ingredient Notes
Full list of ingredients with exact measurements below in recipe card.
- I used Ghiradelli Brownie Mix, the Dark chocolate version specifically for these images. The package is a 20 ounce package. Brownie mixes come in a variety of sizes. The Ghiradelli includes chocolate chips so that may be what adds a bit more weight to it, but the Ghiradelli no doubt came out the very best as compared to other brands. Other brownie mixes will still work, I just find the Ghiradelli is the best as far as texture and flavor for these brownie mix cookies.
- The espresso powder is the secret ingredient that makes these cookies, or really any chocolate dessert recipe that much more intense in chocolate flavor. I highly recommend not skipping it if at all possible!
Ways To Vary These Brownie Cookies
- add a touch of cinnamon or ginger to give these a some warm spice to pair with the chocolate flavor
- pour in a bit of orange extract for an amazing chocolate orange combo
- the Ghiradelli brownie mix has a bit of chocolate chips in it already but you could add in some extra!
- add some peppermint extract to the cookie dough
Step-By-Step Instructions
Step 1: Add all the ingredients to a mixing bowl.
Step 2: Using an electric mixer, beat the mixture until fully incorporated and smooth. Chill for about 30 minutes to an hour.
Step 3: Once chilled and easy to work with, roll into about 1 to 1 1/2 inch balls. Roll into powdered sugar and generously coat.
Step 4: Bake on parchment lined cookie sheet for about 7-9 minutes. You don’t want to over bake, they may look like they are still a touch wet in the very center and that is ok. They will be puffed up a bit and set around the edges when done.
Recipe Tips
Chilling this brownie cookie dough is a must for best results at least for 30 minutes. This will make it so much easier to work with!
Don’t over bake these cookies. They will dry out easily so it’s better to slightly underbake versus over baking. They will have a nice fudgy center that is irresistible!
Microwave cooled cookies for about 5-10 seconds when serving for extra fudgy centers. Even if the cookies are cooled, warming them up quickly will bring back that gooey fudgy center you will love!
Storage
Store these crinkle cookies at room temperature in an airtight container for about 3-4 days. These cookies can be frozen for about 3 months in a sealed freezer-safe container with parchment between cookie layers.
Other Cookie Recipes
Christmas
Peppermint Chocolate Chip Cookies
Cookies
Chocolate Cake Mix Cookies
Cookies
Oreo Chocolate Chip Cookies
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Brownie Crinkle Cookies
Ingredients
- 1 box brownie mix (18-20oz.), I used Ghiradelli dark chocolate mix
- ½ cup flour, 60 grams*
- 1 oz. cream cheese , softened
- 1 ½ tsp espresso powder
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup powdered sugar
Instructions
- Add brownie mix, flour, melted butter, espresso powder, eggs and cream cheese to a mixing bowl. Using an electric mixer, beat the mixture until fully incorporated and smooth. Chill for about 30 minutes to 1 hour.
- Once chilled and easy to work with, roll into about 1 to 1 1/2 inch balls. Roll into powdered sugar and generously coat. Place on parchment lined baking sheet about 2 inches apart.
- Bake in oven preheated to 350°F for about 7-9 minutes. You don’t want to over bake, they may look like they are still a touch wet in the very center and that is ok. They will be puffed up a bit and set around the edges when done.
- Remove from oven and use a biscuit or cookie cutter to shuffle into nice even circles if desired. This can be a bit tricky as some of the powdered sugar will scatter but it still should look ok for the crinkles.
- Cool for several minutes on pan and then transfer to a wire rack to cool completely. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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