Satisfy any chocolate craving with a batch of 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.
Brownie Mix Cookies Recipe
Calling all chocolate lovers! If you’ve never made cookies from brownie mix before, what are you waiting for? These cookies are everything we love about boxed brownies but in cookie form. Each cookie is dunked in powdered sugar and baked to crackly perfection, resembling the traditional Christmas crinkle cookie.
These shortcut brownie mix crinkle cookies are chocolatey, chewy, and crackly!
Why You’ll Love this Easy Chocolate Cookie Recipe:
- CHOCOLATEY: Brownie mix cookies are for the ultimate chocolate lover! Each cookie features the same great taste of brownies, just in cookie form.
- EASY: Made with just 4 simple ingredients, these cookies come together quickly and easily.
Trademark Note: In the spirit of transparency, I want to note that Ghirardelli Chocolate Supreme Brownie Mix is a trademarked product. Ghirardelli Chocolates is a proprietary brand that I want to acknowledge and give credit to.
How to Make Brownie Mix Crinkle Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Make the cookie dough.
- Chill the cookie dough.
- Scoop cookie dough, roll into balls, and toss in powdered sugar.
- Bake, cool, and enjoy!
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.
Yes, this will give the brownie cookies a more intense chocolate flavor.
This step helps the butter solidify and prevents the dough from spreading too much while baking. If the dough spreads, the cookies will be really thin instead of thick and chewy.
Yes, replace the butter with the same amount of vegetable oil.
When it comes to quick, easy recipes, these brownie cookies win the prize!
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!
Recipe Tips and Notes
- Use Ghirardelli Chocolate Supreme brownie mix for thick and chewy cookies. Not all brownies mixes are made equally and other brands will lead to incredibly thin cookies.
- 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.
These brownie mix crinkle cookies are always a hit! It doesn’t get much better than warm chocolate cookies ready in less than an hour.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
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)
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 for thick and chewy cookies. Not all brownies mixes are made equally and other brands will lead to incredibly thin cookies.
- 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.
I Made this recipe because I wanted a breafeast dessert and these are great for that.
Great idea!!