Brownie Crinkle Cookies are chewy chocolate cookies with fudgy middles and crisp edges. They taste like brownies but the recipe is much faster and easier!
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The next time you’re craving brownies and are short on time, make these brownie cookies! They’re rich and fudgy just like these peppermint chocolate crinkle cookies and chocolate cookies with white chips recipe.
I updated this recipe in April 2025. If you’d like the original version, make these Peanut Butter Stuffed Salted Brownie Cookies. Swap in Rolos for the peanut butter filling!
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Why This Recipe Works
- Super easy: They come together in minutes and only take 10 minutes to bake! My chocolate kiss cookies are another easy recipe that everyone loves!
- Incredible texture: They have crisp edges and fudgy middles just like these hot chocolate marshmallow cookies.
- Extra chocolatey: Brownie crackle cookies are filled with cocoa powder and chocolate! They’re as chocolatey as these double chocolate chip cookie bars.
Ingredients
- Butter: Use unsalted butter.
- Baking chocolate: I use semi-sweet chocolate bars from the baking aisle.
- Cocoa powder: Use regular unsweetened cocoa powder and or Dutch processed. You can use cocoa powder to whip up a batch of these brown butter brownies!
- Granulated sugar and brown sugar: Use both granulated sugar and brown sugar. I like dark brown for its extra molasses flavor, but light brown works too! Make sure your brown sugar is fresh and free of lumps.
- Eggs: Use 2 large room temperature eggs. For a brownie inspired treat without eggs, try my edible brownie batter.
- Espresso powder (optional): Espresso powder enhances the chocolate flavor. It won’t make your cookies taste like coffee. If you don’t have espresso powder, you can just leave it out.
- Sea salt (optional): Flaky sea salt balances out the sweetness. It also intensifies the chocolate flavor. Sprinkle it on right after baking.
Please see recipe card below for full list of ingredients and measurements.
Substitutions & Variations
- I use all-purpse flour, but you can swap in a 1 to 1 gluten free flour.
- Swap in extra granulated sugar in place of the brown sugar.
- Use dark chocolate or bittersweet chocolate instead of semi-sweet.
- I haven’t tried these egg-free. If you’re looking for a yummy eggless cookie recipe, try my egg free cookies recipe.
Instructions
Step 1 (Picture 1 above): Melt the butter. Stir the chopped chocolate into the hot butter. Set aside.
Step 2 (Picture 2 above): Beat the eggs and sugars with an electric mixer for about 4 minutes til light in color and thickened.
Step 3 (Picture 3 above): Beat the melted chocolate and butter mixture into the egg and sugar mixture til combined.
Step 4 (Picture 4 above): Stir in the dry ingredients til just combined.
Step 5 (Picture 5 above): Use a two tablespoon cookie scoop (#40) to drop the cookies on your baking sheet about 2 inches apart. Bake at 350 F for 8-10 minutes. Top with flaky sea salt right after baking.
Step 6 (Picture 6 above): Cool on baking sheet 5 minutes. Next, transfer cookies to a wire rack to cool.
Expert Tips
- Tip #1: Use room temperature eggs. Take the eggs out of the fridge an hour before using. Alternatively, you can put the eggs in a bowl of warm (not hot) water for 10-15 minutes before using them.
- Tip #2: Top with sea salt just before or immediately after baking.
Recipe FAQs
Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
Freeze leftover cookies in a freezer safe storage bag for up to 1 month. I would not recommend storing the cookie dough.
More Recipes You’ll Love
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Brownie Crinkle Cookies
Ingredients
- 6 tablespoons (84 g) unsalted butter melted
- 6 ounces (170.1 g) semi-sweet chocolate finely chopped
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar light or dark, packed
- 2 (2) large eggs room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- ⅔ cup (83.33 g) all purpose flour
- ⅓ cup (28.67 g) unsweetened cocoa powder I recommend dutch processed
- ¼ teaspoon (¼ teaspoon) baking powder
- ½ teaspoon (1/2 teaspoon) salt
- 1½ teaspoons (1.5 g) espresso powder optional
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Finely chop the chocolate. Set aside.
- Add the butter to a medium saucepan. Heat it over medium low until it’s melted. Remove pan from the heat. Add the chopped chocolate and stir until it’s melted and combined. Set aside to cool slightly.
- In a bowl, whisk to combine the flour, cocoa powder, baking powder, salt and espresso powder (if using). Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment or in a large mixing bowl with a handheld mixer on medium high speed, mix the eggs and sugars for 4-5 minutes, until mixture lightens in color and thickens. Mix in the vanilla.
- Turn the mixer on low speed, pour in the melted chocolate-butter mixture and mix until combined and smooth. Use a spatula gently fold in the dry ingredients until just combined. Do not overmix.
- Use a 2 tablespoon cookie scoop (#40 scoop). Scoop the dough and drop the cookies onto the baking sheet. Place them 2″ apart.
- For crackly tops, it's important to scoop and bake cookies right away. You can also scoop out the remaining dough and chill dough on a baking sheet covered with plastic wrap. If you let the remaining cookies chill for about 30 minutes, they will have crinkle tops as well.
- Bake 8-10 minutes until the center is just set. Allow to cool on the baking sheet for 5 minutes before then use a spatula to transfer them to a rack to cool.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sam
These are by far my favorite go to double chocolate cookies to bake. They are gooey and delicious. Bake them alone or with the kiddos. Either way you will be happy you did!
Natalie
Hey Sam, so happy these are your go to double chocolate cookies! Thanks so much for making them! Natalie
Barbara Briggs Ward
Crispy-Crackly-Chewy-all 3 words make me hungry for these yummy looking cookies!
Natalie
Thanks! They are as delicious as they sound and look!