Brownie Crinkle Cookies

Stack of chocolate crinkle cookies with milk glass.

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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!

Prep Time10

Chill (at least)30

Total Time1

Course: cookies, Dessert

Cuisine: American

Servings: cookies

Author: Lorie Yarro

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

*If doubling the recipe, the grams will not automatically calculate. For a double batch, use 120 grams flour and for a triple batch, use 180 grams flour.

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.

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!

Nutrition