Brownie Mix Crinkle Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Chill Time: 30

Total Time: 52

Servings: cookies

Calories: 135kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Baking Sheet

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

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.

Video

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.

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