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featured brownie mix crinkle cookies

Brownie Mix Chocolate Crinkle Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 52 minutes
Servings: 24 cookies
Calories: 135kcal
Author: Becky Hardin
My brownie mix cookies can satisfy any chocolate craving with just 4 simple ingredients. These fudgey chocolate crinkle cookies are just so good!
Print Recipe
US Customary - Metric

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
    Brownie mix, eggs, and butter combined in a glass mixing bowl.
  • Tightly cover the bowl of cookie dough and chill in the refrigerator for 30 minutes.
    Covering a bowl of brownie cookie dough with plastic wrap.
  • While the dough is chilling, preheat oven to 350°F. Pour the powdered sugar into a small bowl. Set aside.
    1 cup powdered sugar
    A bowl of 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.
    Rolling brownie batter into a ball of cookie dough.
  • Place the brownie cookie dough ball into the bowl of powdered sugar to fully coat. Place on prepared baking sheet.
    Coating brownie cookie dough in powdered sugar.
  • 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.
    Placing a powdered sugar coated ball of cookie dough on a baking sheet lined with parchment paper.
  • Bake for 11-12 minutes, or until the edges are set.
    Unbaked brownie cookies arranged on a baking sheet.
  • Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack.
    Baked brownie crinkle cookies on a baking sheet.

Video

Notes

*In testing, I had the best results with Ghirardelli. If you can't find it, Pillsbury is the next best mix. I don't recommend using Duncan Hines or Betty Crocker mixes because the cookies spread way too much. If this is the only mix available, try adding ¼ cup of all-purpose flour to the mix. 
**Powdered sugar is what gives these cookies a classic crinkle finish, by helping the surface to dry out and "rupture" into a puffy, crackled pattern. You can skip it if you prefer a classic brownie cookie.
Tips:
  • 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.
Storage: Store cookie dough in an airtight container in the refrigerator for up to 1 week. Store baked cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 68mg | Potassium: 6mg | Sugar: 15g | Vitamin A: 79IU | Calcium: 3mg | Iron: 1mg