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Fudgy Brownie Crinkle Cookies
Uzma Pretty

Fudgy Brownie Crinkle Cookies

These Fudgy Brownie Crinkle Cookies have all the rich, decadent flavor of brownies in a soft, chewy cookie. With their signature crackled powdered sugar coating and gooey chocolate centers, they're a favorite for holidays, cookie exchanges, or any time you need a chocolate fix. Every bite is intensely chocolatey and irresistibly fudgy.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20 Cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips melted and slightly cooled
  • ½ cup powdered sugar for rolling

Method
 

  1. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  2. Beat the butter and granulated sugar until light and fluffy.
  3. Mix in the eggs one at a time, then add the vanilla extract.
  4. Stir in the melted chocolate until fully combined.
  5. Gradually add the dry ingredients and mix until a soft dough forms.
  6. Cover and refrigerate the dough for at least 1 hour.
  7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop tablespoon-sized portions of dough and roll generously in powdered sugar.
  9. Arrange the dough balls on the prepared baking sheets about 2 inches apart.
  10. Bake for 9–11 minutes until the tops are crackled and the centers remain soft.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Chilling the dough helps create thicker cookies with beautiful crinkles.
  • Coat each dough ball generously in powdered sugar for the best crackled appearance.
  • Do not overbake to keep the centers fudgy and chewy.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies or unbaked dough for up to 3 months.

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