Brownie crinkle cookies are fudgy chocolate cookies with crackly tops and soft centers, just like a brownie in cookie form.
These brownie crinkle cookies are made with real melted chocolate for a rich flavor and that signature shiny crinkle top.
As a home baker, I use this method to create fudgy brownie cookies with crisp edges, soft centers, and a deep chocolate taste similar to classic brownies.
Why you’ll love this recipe
- Fudgy texture: Soft centers with slightly crisp edges like a brownie
- Crinkle tops: Classic shiny crackled surface on every cookie
- Easy recipe: Simple ingredients and quick steps for perfect cookies
Ingredients you need
- Chocolate: Semi-sweet or dark chocolate for a rich brownie flavor.
- Butter: Unsalted butter.
- Eggs: Large eggs at room temperature.
- Sugars: A mix of granulated sugar and brown sugar.
- Vanilla and salt
- Baking powder
- Flour: All-purpose flour.
- Chocolate chips
Tips before you start
- Use good chocolate: Choose quality chocolate for a rich brownie cookie flavor.
- Room temperature eggs: They mix better and help create a smooth batter.
- Do not overmix: Mix just until combined to keep the cookies soft and fudgy.
- Work quickly: The batter should be baked soon to get crinkle tops.
- Line your baking sheet: Use parchment paper for even baking and easy release.
How to make brownie crinkle cookies
Melt the chocolate and butter together until smooth.
Whisk eggs, granulated sugar, brown sugar, and vanilla until light and fluffy.
Add the melted chocolate mixture and mix until combined.
Fold in flour, baking powder, and salt until a smooth brownie cookie batter forms.
Stir in chocolate chips for extra texture.
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop the dough onto the baking sheet, spacing the cookies apart.
Bake until cookies are puffed with crackly tops and soft centers.
Cool on the baking sheet, then transfer to a rack and sprinkle with sea salt.
Storage
Variations
- Double chocolate: add more chocolate chips for richer cookies
- Dark chocolate: use 70% chocolate for deeper flavor
- Nutty version: add walnuts or pecans for crunch
- Espresso boost: add espresso powder to enhance chocolate taste
- Extra fudgy: slightly underbake for softer centers
Try my Oreo brownie cookies for an even more indulgent version.
Recipe Questions
Why do brownie crinkle cookies crack?
The shiny crust forms on top while the inside stays soft, creating the crinkle effect.
How to get fudgy brownie cookies?
Do not overbake them, the center should stay soft.
Can I freeze brownie cookies?
Yes, they freeze well baked or as dough.
Why are my cookies flat?
The batter may be too warm or overmixed.
More cookie recipes
- Double chocolate chip cookies
- Black cocoa cookies
- Nutella stuffed chocolate chip cookies
- Classic chocolate chip cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Brownie crinkle cookies
- Total Time: 24 minutes
- Yield: 20 cookies
Description
This brownie crinkle cookies recipe makes about 20 fudgy chocolate cookies with crisp edges and soft centers.
Ingredients
- 225 g (8 oz) baking chocolate (semi-sweet or bittersweet)
- 55 g (¼ cup) unsalted butter, softened
- 2 eggs, room temperature
- 75 g (⅓ cup) granulated sugar
- 75 g (⅓ cup) brown sugar
- 1 tsp vanilla extract
- 1 pinch sea salt
- 75 g (½ cup) all-purpose flour
- 1 tsp baking powder
- 80 g (⅓ cup) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Melt the chocolate and butter together using a double boiler or microwave until smooth.
- In a bowl, beat the eggs, granulated sugar, brown sugar, and vanilla with a hand mixer for 2 to 3 minutes until light and fluffy.
- Add the melted chocolate mixture and mix again for about 1 minute until combined.
- Add the flour, baking powder, and salt, then mix gently with a spatula until smooth.
- Stir in the chocolate chips until evenly distributed.
- Scoop the dough onto the prepared baking sheets, spacing about 5 cm apart.
- Bake for 10 to 14 minutes until cookies are puffed with crackled tops and still slightly soft in the center.
- Let cool on the baking sheet, then transfer to a wire rack to cool completely.
- Sprinkle with sea salt and serve.
Notes
Storage: Store brownie crinkle cookies in an airtight container at room temperature for up to 4 days.
Tips:
- Use good quality chocolate for best flavor
- Do not overmix after adding flour
- Bake while batter is fresh for crinkle tops
- Do not overbake to keep cookies fudgy
- Let cookies cool before moving
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Cookies,
- Method: Baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 11
- Sodium: 39
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 17
AnnaClasse
Recipe tried and approved, it's a delight. Thanks again!
Becky
I love it! ❤️ I'm going to make these today and have been looking for a recipe and here it is!!!♥️ ah yes! and I've tested them they are DELICIOUS!!! I can't believe I didn't make these before ♥️
Lina
This is a great recipe thanks a lot they are really good!
Monique
Hello
I just made your cookies recipe.
Too good and beautiful.
Thank you for all your recipes
Monique
Fadela
Hello Monique and thank you very much for your feedback on this recipe for brownie cookies ❤️