Brownie Crinkle Cookies

36 servings
25 min

These cookies embody the best qualities of fudgy, rich brownies but in cookie form! Those shiny crinkle tops and chewy texture make these Brownie Crinkle Cookies a real treat.

And making these cookies is super easy. No chilling required!

try sandwiching these brownie cookies with salted caramel frosting

Brownie Mix Cookies

There's nothing quite like a freshly baked chewy brownie fresh out of the oven. Now you can use virtually the same ingredients as in homemade brownie mix to whip up a batch of these brownie crinkle cookies.

What's so special about brownie cookies? Well, for one thing, they're fudgy, rich and chewy. Some of the best qualities in a cookie!

These cookies have both melted chocolate and cocoa powder, making them super chocolatey. And the ratio of granulated sugar to brown sugar make for those beautiful shiny crinkle tops.

shiny crinkle tops on brownies are made using a high proportion of granulated sugar
use brownie batter to make delicious cookies
Recipe details
  • 36  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 1 3/4 cups semi-sweet chocolate chips or baking bars, broken into pieces
  • 1/2 cup unsalted butter
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • flaky salt for sprinkling

Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
Place the chocolate and butter in a glass bowl set over a saucepan with about 2 inches of water in it. Be sure the bottom of the bowl is not touching the water. Set the bowl over medium-low heat until the water is simmering and the chocolate and butter melt, stirring occasionally. Set aside to cool slightly while you begin to prepare the cookie dough.
In a medium bowl, add the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
In the bowl of a stand mixer with the whisk attachment affixed, add the brown sugar, granulated sugar, eggs and vanilla. Whisk on medium speed until well combined and pale in color, about 2 minutes. Stop the mixer to scrape the sides and bottom of the bowl with a spatula. With the mixer off, pour in the slightly cooled melted chocolate mixture and whisk on low until well combined. Scrape the bottom and sides of the bowl and mix again briefly. With the mixer off, add in the dry ingredients and whisk on low just until combined. Do not over mix.
Scoop the cookie dough into tablespoon-sized balls using a small cookie scoop and place about 2 inches apart on the prepared baking sheets.
Bake in a preheated oven for 9-11 minutes. Cool on baking sheets and sprinkle with flaky sea salt, if desired.
  • Store cooled cookies in airtight containers for up to 5 days at room temperature
Kim |
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