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brownie mix crinkle cookies

Brownie Mix 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
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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  • 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


  • 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.



  • 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.


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