I was charmed by creating these Fudgy Chocolate Crinkle Cookies where a blend of melted unsalted butter, granulated sugar, rich cocoa powder, and a hint of vanilla come together in a delightful union. Each bite reveals a tender texture with a light powdered sugar finish that leaves you longing for more.

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I recently whipped up a batch of Fudgy Brownie Crinkle Cookies that seriously blew my mind, and I just had to share the recipe! It all started with 1/2 cup melted unsalted butter and 3/4 cup granulated sugar, which gave the dough a rich base.

I mixed in 2 large eggs and 1 teaspoon of vanilla extract before stirring in 1/2 cup unsweetened cocoa powder for that intense chocolate kick. With 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt added in, the dough was firm but full of potential.

After rolling the dough in 1/2 cup powdered sugar, I baked them to perfection. Every bite brings a dreamy melt-in-your-mouth fudginess that reminds me of both brownies and cookies.

This recipe totally bridges the gap between a chocolate brownie treat and a classic crinkle cookie experience, and you’ll even feel like you’re making your own homemade brownie mix at home. Enjoy!

Why I Like this Recipe

I like this recipe because it gives me that perfect fudgy texture that makes every bite feel like a mini brownie, and it’s just the right mix of crisp and soft. I love how the powdered sugar coating adds a fun crunch and a sweet finish that makes it feel extra special—even though it’s super simple to make. I also enjoy how most of the ingredients are stuff I already have in my kitchen, so it doesn’t feel like a hassle to whip these cookies up whenever I want a treat. Lastly, the recipe is easy enough that I can tweak it a little bit to suit my mood, makin it feel really personal every time I bake a batch.

Ingredients

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Unsalted Butter: Adds rich flavor and tender texture.
It provides healthy fats but dont overdo it.
Granulated Sugar: Provides sweet taste and a caramel note.
It supplies mainly carbohydrates.
Eggs: They bind ingredients and add protein.
They help lighten the texture.
Unsweetened Cocoa Powder: Offers bold chocolate flavor and deep color.
Low in sugar and rich in antioxidants.
Powdered Sugar: Adds extra sweetness and a crunchy coating.
It brings a delightful crisp around the cookies.
Vanilla Extract: Adds warm hints to round out cookie flavor.
It gives a nice aroma.
All-purpose Flour: Lends structure and soft texture.
It unifies the mix and makes cookies tender.
Baking Soda & Salt: Help cookies rise and enhance flavors.
They balance the overall taste.

Ingredient Quantities

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup powdered sugar (for rolling the dough)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix the melted unsalted butter with the granulated sugar until the mixture is smooth.

3. Beat in the eggs and vanilla extract until well combined.

4. Add the unsweetened cocoa powder, all-purpose flour, baking soda, and salt into the bowl; then stir everything together just until no dry spots remain.

5. Chill the dough in the fridge for at least 30 minutes so it firms up a bit.

6. Scoop out tablespoon-sized portions of dough and roll them lightly into balls.

7. Put the powdered sugar in a small bowl and roll each dough ball in it until it’s completely coated.

8. Place the coated dough balls on your prepared baking sheet, leaving a little space between each one.

9. Bake for 10 to 12 minutes until the cookies look set around the edges but still fudgy in the middle.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Enjoy!

Equipment Needed

1. Oven – preheated to 350°F
2. Baking sheet – lined with parchment paper
3. Large mixing bowl – for combining butter, sugar, eggs, and vanilla
4. Whisk or mixing spoon – for mixing ingredients until smooth
5. Measuring cups and spoons – to measure butter, sugar, cocoa powder, flour, baking soda, salt, and powdered sugar
6. Refrigerator – to chill the dough for at least 30 minutes
7. Small bowl – for holding the powdered sugar for coating
8. Cookie scoop or tablespoon – to portion the dough into balls
9. Cooling rack – for cooling the cookies after baking

FAQ

Q: How do I get that perfect crinkly surface on these cookies?

A: The trick is to chill the dough for about 20 minutes before rolling them in the powdered sugar. That helps the sugar stick and gives you that signature crackled finish.

Q: Can I use salted butter instead of unsalted?

A: Yes, you can use salted butter but you might wanna cut back on the added salt in the recipe a little bit to balance the flavors.

Q: How do I know when the cookies are done baking?

A: Check that the edges are set and just slightly firm, while the center still looks a bit soft. They will continue to firm up as they cool.

Q: Can these cookies be made gluten-free?

A: You can substitute the all-purpose flour with a gluten-free blend, but remember that the texture may vary so you might need to experiment a bit with the ratios or add a binder like xanthan gum if needed.

Q: How long will these cookies stay fresh?

A: They generally stay good in an airtight container for about 4 to 5 days at room temperature. If you wanna keep them longer, try freezing for later use.

Fudgy Brownie Crinkle Cookies Recipe Substitutions and Variations

If you dont have unsalted butter, try using an equal amount of coconut oil. It gives a slightly different flavor but works well in a pinch.
Instead of granulated sugar, you can use light brown sugar for a chewier cookie with a hint of molasses flavor.
If you’re out of vanilla extract, almond extract can be used instead. Just note that it has a bolder flavor so use slightly less if you prefer a subtler taste.
For all-purpose flour, you might swap in whole wheat flour. It will make your cookies a bit denser, but they still turn out yummy.
You can try Dutch processed cocoa powder in place of unsweetened cocoa powder if you want a richer, deeper chocolate flavor.

Pro Tips

Try letting the dough chill for a little longer if you can, cause it makes the cookies way easier to shape and can help keep that fudgy center you want.

Use a cookie scoop or just an even tablespoon measure to get pretty consistent sized cookies so they bake the same.

Be careful not to overbake them; they might look a little underdone when you pull them out, but that means they’ll stay moist and chewy once they cool down.

Experiment with the powdered sugar—when you roll the balls, make sure theyre evenly coated so you get a nice, sweet crust on every cookie.