Name: Brownie Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: 1 box brownie mix (18-20oz) (I used Ghirardelli dark chocolate mix); ½ cup all-purpose flour (60 grams); 1 ½ tsp espresso powder; 1 cup powdered sugar (for coating); 1 oz. cream cheese (softened); ½ cup unsalted butter (melted); 2 large eggs

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Introduction

Brownie Crinkle Cookies are a delightful blend of rich chocolate brownie flavor with a classic crackled powdered sugar exterior. These soft, fudgy cookies are quick to make and perfect for satisfying any chocolate craving.

Several round chocolate crinkle cookies are spread on a white marbled surface, each cookie covered in a thick layer of white powdered sugar that cracks to show the dark brown chocolate underneath. One cookie is broken in half and placed in the center, revealing a moist, soft interior that contrasts with the drier, cracked outer layer. The cookies have a slightly rough texture and are irregularly shaped, with powdered sugar scattered lightly around them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box brownie mix (18-20 oz) (such as Ghirardelli dark chocolate mix)
½ cup flour (60 grams)
1 oz cream cheese, softened
1 ½ tsp espresso powder
½ cup unsalted butter, melted
2 large eggs
1 cup powdered sugar

Instructions

Step 1: Add the brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese to a mixing bowl. Using an electric mixer, beat everything until fully incorporated and smooth. Chill the dough for 30 minutes to 1 hour.
Step 2: Once chilled and easier to handle, roll the dough into 1 to 1 ½ inch balls. Roll each ball generously in powdered sugar and place them about 2 inches apart on a parchment-lined baking sheet.
Step 3: Bake in a preheated oven at 350°F for 7-9 minutes. The cookies may look slightly wet in the center but should be puffed and set at the edges when done.
Step 4: Remove from the oven and, if desired, gently shape the cookies into even circles using a biscuit or cookie cutter. This step can be a bit tricky as some powdered sugar may scatter, but the crinkled look will remain.
Step 5: Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your fudgy brownie crinkle cookies!

Tips & Variations

For an extra chocolate boost, add mini chocolate chips to the dough before chilling.
If you prefer a more intense coffee flavor, increase the espresso powder to 2 teaspoons.
Make sure the cream cheese is fully softened for easier mixing and a smoother texture.
Chilling the dough is important to prevent spreading and to develop the crinkle effect.

Storage

Store the brownie crinkle cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. To reheat, warm in the microwave for 10-15 seconds or enjoy them at room temperature.

How to Serve

A stack of six round chocolate crinkle cookies sits in the center, each cookie dark brown with a cracked surface dusted heavily with white powdered sugar, the top cookie has a bite taken out showing a soft and moist dark chocolate inside. Surrounding the stack are more cookies scattered on a light tan baking tray with a white rim. In the blurry background, there is a clear glass filled with white milk and a glass bottle also filled with milk. The whole scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without espresso powder?

Yes, the espresso powder enhances the chocolate flavor but can be omitted if you prefer a plain chocolate taste.

Why do the cookies look wet in the center when baked?

The cookies should appear slightly underbaked in the center to keep their fudgy texture. They will firm up as they cool, resulting in that perfect chewy consistency.