I make these 4-ingredient brownie mix crinkle cookies anytime I need to satisfy my weeknight chocolate cravings! These chocolate crinkle cookies come together quickly and easily with my favorite Ghirardelli boxed brownie mix and a dunk in powdered sugar for the ultimate sweet treat. It doesn’t get much better than warm fudgey cookies ready in less than an hour!
Fudgey Ghirardelli Brownie Mix Cookies
If you love brownies but you’ve never made brownie mix cookies before, what are you waiting for? These chocolate crinkle cookies are everything I love about boxed brownies but in cookie form. I start with a box of Ghirardelli brownie mix for the batter, then coat each cookie in powdered sugar before baking them to crackly perfection to get that signature crinkle!
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Don’t Follow the Box Instructions!
Do not follow the instructions on the box of brownie mix when making cookies. I simply used the mix as a a dry ingredient in this recipe (it takes the place of the usual flour and sugars you’d need), but it won’t form cookies if you add all of the liquid recommended on the box.
Brownie Mix Crinkle Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Ingredients
- 18 ounces Ghirardelli Chocolate Supreme Brownie Mix plus included chocolate syrup*
- 2 large eggs
- ¼ cup unsalted butter ½ stick; melted
- 1 cup powdered sugar **
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir the brownie mix, included syrup packet, 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 chill in the refrigerator for 30 minutes.
- While the dough is chilling, preheat oven to 350°F. Pour the powdered sugar into a small bowl. Set aside.1 cup powdered sugar
- 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 brownie cookie dough ball into the bowl of powdered sugar to fully coat. Place on prepared baking sheet.
- 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 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
- 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, and they won’t achieve the crackle effect.
- 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.
Variation Ideas
I make these all the time! So one of my favorite things about brownie cookies is how simple and customizable they are.
- Use any type of brownie mix you prefer to get the perfect chocolate cookie! Keep in mind, adjustments may need to be made with different mixes.
- Then get wild with add-ins, like peanut butter chips, M&Ms, crushed cookies, and more. My Oreo brownie cookies are the perfect example!
- Top them off with sea salt, caramel drizzle, or whipped frosting.
- And if you’re not into the crinkle, simply skip the powdered sugar.
How to Make Chocolate Crinkle Cookies with Brownie Mix Step-by-Step
Prep: Gather the 4 ingredients needed for this brownie mix cookie recipe. Melt the butter in the microwave — this should take about 30-60 seconds, stirring as you go.
Mix the Dough: In a large bowl, stir 18 ounces (1 box) of Ghirardelli Chocolate Supreme Brownie Mix (or your preferred 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 brownie cookie dough with plastic wrap, and refrigerate for 30 minutes. Chilling the dough helps it hold together, to prevent over-spreading in the oven. While the dough is chilling, preheat the oven to 350°F; line a baking sheet with parchment paper; and pour the powdered sugar into a small bowl.
Roll the Cookies: Once the dough is chilled, scoop a heaping tablespoon worth of brownie mix dough into your hands, and roll it into a smooth ball. Fully coat the ball of dough in powdered sugar, then place it on the prepared baking sheet. Repeat with the remaining dough, leaving at least 2 inches between each cookie on the tray, so they have room to spread. I recommend sticking to 6 cookies per half sheet pan; or up to 12 for a full sheet pan. Return the brownie dough to the fridge to chill between batches so it doesn’t get too warm.
Bake the Cookies: Bake brownie mix cookies at 350°F for 11-12 minutes, or until the edges are set. The center might still look under-baked, but it will firm up and set as it cools. However, if a toothpick comes out coated in batter, bake a few more minutes. Allow crinkle cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack to finish cooling before enjoying.
How to Store, Freeze, and Make Ahead
- Unbaked Dough: Store balls of brownie mix cookie dough in an airtight container in the refrigerator for up to 1 week; or in the freezer for up to 3 months.
- Baked Cookies: Store baked chocolate brownie crinkle cookies in an airtight container at room temperature for up to 5 days; or in the freezer for up to 3 months.
- Reheat: Baked cookies and cookie dough can both be baked or reheated straight from frozen. Warm frozen cookies in a 350°F oven for a few minutes. Bake cookie dough as instructed in the recipe.
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