I love experimenting with flavors and textures which led me to create these Fudgy Chocolate Crinkle Cookies. The sumptuous blend of unsalted butter, granulated sugar, a generous scoop of cocoa powder, and a dash of vanilla extract makes each cookie irresistibly fudgy while maintaining a delightful crinkle texture that surprises you.

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I’ve been experimenting in the kitchen with different twists on treats, and these Fudgy Brownie Crinkle Cookies definitely caught my attention from the very first try. There’s something pretty magical about mixing a few simple ingredients like 1/2 cup unsalted butter, granulated sugar, two eggs at room temperature, and a dash of vanilla extract to create a batter that feels like a promise of rich chocolatey goodness.

When you mix in the all-purpose flour, unsweetened cocoa powder, baking powder, and salt, the result is a dough that’s both fudgy and perfectly textured. Rolling them in powdered sugar before baking gives these cookies that irresistible crinkle finish, and the contrast of textures keeps me coming back for more.

I remind myself of homemade brownie mixes and that dose of fudgy delight every time I make these treats cuz they’re just next level in satisfying that sweet craving.

Why I Like this Recipe

I really love these fudgy brownie crinkle cookies for a bunch of reasons. First, I just love that perfect mix of textures – the centers come out super fudgy while the powdered sugar gives the outside a nice little crunch. Second, the recipe is pretty straightforward. I dont have to do too many complicated steps and it makes me feel like a legit baker even when Im just whipping something up on a busy day. Third, the rich chocolate flavor always reminds me of my childhood baking sessions, which makes eating them super nostalgic. And finally, I like how these cookies turn out every time, even if I mess up a measurement or two – they always end up tasting amazing.

Ingredients

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Unsalted butter: adds richness and fats, making cookies melt in your mouth truly lovely.
Granulated sugar: pure sweetness essential for that crinkle finish and a hint of caramel flavor.
Eggs: provide protein and moisture, help bind our fudgy, chewy brownie cookies together.
Vanilla extract: boosts overall flavor and adds a warm, inviting aroma to each bite.
All-purpose flour: gives structure while keeping cookies soft and brilliantly fudgy.
Cocoa powder: gives rich chocolate taste, adds antioxidants while mainly imparting flavor.
Baking powder: slight leavening so cookies rise a bit and dont feel too dense.
Salt: crucial to enhance flavor, balancing sugars and cocoa for a perfect bite.
Powdered sugar: rolled on each cookie, giving that snowy, crinkled finish with extra sweetness.

Ingredient Quantities

1/2 cup unsalted butter, melted

1 1/4 cups granulated sugar

2 large eggs (room temperature)

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup powdered sugar (for rolling the cookies)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix the melted butter and granulated sugar until it looks smooth.

3. Beat in the eggs and vanilla extract until everything is well combined.

4. Sift together the all-purpose flour, cocoa powder, baking powder, and salt then stir into the wet mix.

5. Cover the bowl and let the dough chill in the fridge for about 30 minutes.

6. Put the powdered sugar in a small bowl — this is for rolling your cookie balls.

7. Scoop out about a tablespoon of dough at a time and shape them into balls, then roll each in the powdered sugar until fully coated.

8. Place the dough balls onto your prepared baking sheet, keeping a little space between them.

9. Bake for 10 to 12 minutes. The edges should look set but the centers will still seem fudgy.

10. Remove from the oven and let the cookies cool on the sheet for a few minutes before moving them to a rack to cool completely.

Equipment Needed

1. Preheated oven set to 350°F
2. Baking sheet lined with parchment paper
3. A large mixing bowl
4. A small bowl for the powdered sugar
5. An electric mixer or whisk for beating the mixture
6. A sifter for the dry ingredients
7. A refrigerator to chill the dough
8. A tablespoon scoop or a small cookie scoop for portioning the dough
9. A cooling rack to let the cookies cool completely

FAQ

Can i store these cookies ahead of time?

Yes, you can store them in an airtight container at room temp for a few days. For longer storage, pop 'em in the fridge.

Can i use margarine instead of butter?

Sure, you can substitute margarine but it might change the flavor a bit, so just keep that in mind.

How do i get that perfect crinkle texture?

Make sure you toss the cookie dough balls in powdered sugar well and let the edges get a bit dry before baking.

Can i freeze the cookie dough?

Yes, you can freeze the dough balls; just thaw them for a few minutes before baking.

What if my cookies turn out too cakey?

If that happens, try reducing the time you mix the batter so it stays fudgy, and be careful not to overbake.

Fudgy Brownie Crinkle Cookies Recipe Substitutions and Variations

If you cant find unsalted butter, you can use salted butter but reduce any extra salt in the recipe a bit
You can swap granulated sugar with coconut sugar for a richer flavor, though it may slightly change the texture
If youre out of eggs, try using 1/2 cup unsweetened applesauce per egg to keep the cookies moist
Instead of vanilla extract, a few drops of almond extract can lend a unique twist to the flavor
Whole wheat pastry flour can replace all-purpose flour if you want a bit more nutrition, but your cookies might turn out a little denser

Pro Tips

1. Try to chill the dough for the full 30 minutes. I know it might be tempting to bake it right away but letting it rest really helps the flavors meld and makes the cookie texture way better.

2. Be careful when rolling the dough in powdered sugar. You dont want to coat it too heavily or you’ll end up with a super sweet crust that’s a bit overwhelming compared to the rich cocoa taste.

3. Keep a close eye on your baking time. I learned the hard way that an extra minute in the oven makes the cookies too dry and crumbly. Better take them out when the edges are set and the centers still look soft, ’cause they’ll firm up a bit while cooling.

4. Make sure your eggs are at room temperature before mixing them in. Cold eggs can mess with the texture and might cause uneven mixing which could affect the final cookie consistency.

Fudgy Brownie Crinkle Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

226

kcal

Equipment: 1. Preheated oven set to 350°F
2. Baking sheet lined with parchment paper
3. A large mixing bowl
4. A small bowl for the powdered sugar
5. An electric mixer or whisk for beating the mixture
6. A sifter for the dry ingredients
7. A refrigerator to chill the dough
8. A tablespoon scoop or a small cookie scoop for portioning the dough
9. A cooling rack to let the cookies cool completely

Ingredients

1/2 cup unsalted butter, melted
1 1/4 cups granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar (for rolling the cookies)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix the melted butter and granulated sugar until it looks smooth.
Beat in the eggs and vanilla extract until everything is well combined.
Sift together the all-purpose flour, cocoa powder, baking powder, and salt then stir into the wet mix.
Cover the bowl and let the dough chill in the fridge for about 30 minutes.
Put the powdered sugar in a small bowl — this is for rolling your cookie balls.
Scoop out about a tablespoon of dough at a time and shape them into balls, then roll each in the powdered sugar until fully coated.
Place the dough balls onto your prepared baking sheet, keeping a little space between them.
Bake for 10 to 12 minutes. The edges should look set but the centers will still seem fudgy.
Remove from the oven and let the cookies cool on the sheet for a few minutes before moving them to a rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.