When I need to satisfy my chocolate craving stat, I make these brownie mix crinkle cookies. These cookies come together quickly and easily with boxed brownie mix and a dunk in powdered sugar for the ultimate sweet chocolatey treat. It doesn’t get much better than warm chocolate cookies ready in less than an hour. Made with ingredients you likely have on hand, keep this brownie mix cookie recipe in your back pocket for whenever you need a last-minute dessert!
If you’ve never made cookies from brownie mix before, what are you waiting for? These cookies are everything I love about boxed brownies but in cookie form. I dunk each cookie in powdered sugar before baking them to crackly perfection! Made with just 4 simple ingredients, these cookies come together quickly and easily.
What’s in This Brownie Mix Crinkle Cookies Recipe?
- Brownie Mix: For best results, I recommend using Ghirardelli Chocolate Supreme Brownie Mix. If you can’t find Ghirardelli, I recommend using a Pillsbury brownie mix. I don’t recommend using Duncan Hines or Betty Crocker mixes – the cookies spread way too much. If this is the only mix available, try adding ¼ cup of all-purpose flour to the mix.
- Eggs: Help bind the cookies and give them structure.
- Unsalted Butter: Adds richness and moisture to the cookies. You can also use an equal amount of vegetable oil.
- Powdered Sugar: Creates that beautiful crinkle!
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How to Store and Reheat
Store the unbaked cookie dough in an airtight container in the refrigerator for up to 1 week. Store baked brownie mix crinkle cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Tips for Success
- Make sure to use the syrup that comes in the brownie mix. It adds extra flavor and moisture!
- Make sure to chill the cookie dough! If the dough is baked without chilling, the cookies will spread too much.
- Line the baking sheets with parchment paper before adding the cookie dough balls. Parchment paper prevents the cookie bottoms from browning too much and makes cleaning up a breeze.
- Use a cookie scoop for uniform cookies. When you use a cookie scoop, all of the cookies are the same size and bake evenly.
- Bake the cookies until the edges are just set. If the cookies are overbaked, they will be crunchy instead of chewy.
Brownie Mix Crinkle Cookies Recipe
Ingredients
- 18 ounces Ghirardelli Chocolate Supreme Brownie Mix 531 grams, plus included chocolate syrup
- 2 large eggs 100 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- 1 cup powdered sugar 113 grams
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir the brownie mix, included syrup, eggs, and butter together until combined.18 ounces Ghirardelli Chocolate Supreme Brownie Mix, 2 large eggs, ¼ cup unsalted butter
- Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat oven to 350°F and pour the powdered sugar into a small bowl. Set aside.
- Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough into your hands. Roll the cookie dough ball into a smooth circle. Place the cookie dough ball into the powdered sugar, coating the entire dough ball. Repeat to have 6 cookies on a medium baking sheet or up to 12 on a large sheet, leaving at least 2 inches between each cookie.1 cup powdered sugar
- Bake for 11-12 minutes or until the edges are set.
- Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack.
Notes
- Use Ghirardelli Chocolate Supreme brownie mix (with the included syrup packet) for thick and chewy cookies. Not all brownie mixes are made equally and other brands will lead to incredibly thin cookies.
How to Make Brownie Mix Crinkle Cookies Step-by-Step
Mix the Dough: Line a baking sheet with parchment paper. Set aside. In a large bowl, stir 18 ounces (1 box) of Ghirardelli Chocolate Supreme Brownie Mix, the included syrup, 2 large eggs, and ¼ cup of melted unsalted butter together until combined.
Chill the Dough: Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350°F and pour the powdered sugar into a small bowl. Set aside.
Roll the Cookies: Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough into your hands. Roll the cookie dough ball into a smooth circle. Place the cookie dough ball into the prepared 1 cup of powdered sugar, coating the entire dough ball. Repeat to have 6 cookies on a medium baking sheet or up to 12 on a large sheet, leaving at least 2 inches between each cookie.
Bake the Cookies: Bake for 11-12 minutes or until the edges are set. Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack.
I Made this recipe because I wanted a breafeast dessert and these are great for that.
Great idea!!