Chocolate Brownie Crinkle Cookies are perfect for the holidays! These festive cookies feature a fudgy brownie center with a crisp and crackly snowy powdered sugar exterior.
Christmas cookie season is here and I’m SUPER excited to share the chocolate brownie crinkle cookies I made for my friend’s cookie swap party!
These little brownie bombs bake up like a cookie but with a fudgy brownie center and sweet crackly top that will leave you breathless.
Ok they’ll leave you breathless mostly because you won’t be able to stop shoving them in your face and will *probably* forget to breathe during your crinkle cookie faceplant.
Since you’re the one who will be baking them, you get to know the absolute joy that is biting into a warm, freshly-baked brownie crinkle cookie.
It’s legendary, y’all! Legendary!
I was eating a bowl of veggie chili while I baked in some sort of attempt to not eat all the cookies before the party began and still managed to shove three in my face almost instantly.
I’m so excited for you to try them!
Snowy Chocolate Brownie Crinkle Cookies
These chocolate crinkle cookies are adapted from the ever-talented Dorie Greenspan’s snowy-topped brownie drops from her Dorie’s Cookies cookbook. Between her classic cheesecake recipe and her cookies, it’s safe to say I’m a super-fan!
For best results, I like to use a small inexpensive scale to weigh my flour and sugar.
I’m also a big believer in having all your ingredients measured and ready to go before beginning.
This makes the process go by quickly and smoothly, makes baking quite enjoyable for me. It’ a great way to de-stress during a hectic holiday season!
Chocolate Brownie Crinkle Cookies
- 5 TBSP unsalted butter (2.5 oz or 71 grams)
- 4 oz quality bittersweet chocolate bar
- 4 oz quality semi-sweet chocolate bar
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs (cold from the fridge)
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 3/4 cup all-purpose flour (102 grams)
- confectioners sugar (powdered sugar) as needed
COOKIE DOUGH PREP
- Measure out all ingredients and set aside. Leave eggs in fridge until needed.
- Arrange a heatproof bowl fitted over a saucepan filled about 1/2-3/4 with water to make a double broiler. Ensure the water doesn't touch the bottom of your bowl, then heat the water to a low boil until simmering.
- Coarsely chop 6 oz of the chocoalte (one and a half bar's worth) then finely chop the remaining 2 oz. Keep separate.
- Add butter to the bowl of your double broiler and top with the corasely choppped chocoalte.
- Leave the bowl over the simmering water, stirring occacionally (then often towards the end) until the ingredients are just melted.
- Immediately remove the bowl from atop your pan and set aside.
- Use a metal whisk or fork to stir in the granulated sugar. Mixture will appear grainy.
- One by one add your cold eggs, vigorously whisking to temper the eggs into the chocolate mixture. Mix for about a minute with each egg, then an additonal minute at the end to fully incorporate. Dough will appear smoother and shinier. If very little room remains in your bowl, transfer to a larger bowl before adding vanilla, salt, and flour.
- Vigorously whisk in vanilla and salt, then *gently* mix flour into the mixture unil just combined.
- Fold in remaining 2 oz of finely chopped chocoalte.
- Cover and chill for a minumum of 3 hours or, overnight for advance cookie prep.
READY TO BAKE?
- Preheat oven to 350°F and place rack in center position. Line two large baking sheets with parchment paper.
- Place confectioner's sugar in a small-medium bowl, whisking or sifting if needed to remove any lumps.
- Use an easy-release medium cookie scoop to scoop even portions of the chilled dough or use a tablespoon and an additonal spoon to measure out your dough. Roll each into balls and generously coat with powdered sugar from the bowl. I like to roll each around in the bowl until it's positively covered.
- Arrange, spaced, on baking sheets and bake one sheet at a time. Bake each sheet of cookies at 350°F for 12 minutes, rotating the pan after 6 minutes. Cookies will spread and the powdered sugar will crack to look crinkled. Place the baking tray on a wire cooling rack and allow to cool on the pan for 2 minutes to crisp the bottom a little more, then transfer cookies with a spatula and place directly on the cooling racks. Repeat for the second tray of cookies.
- Allow to cool to room temperature and dig in! Fresh from the oven cookies will have a fudgy brownie-like taste and texture with a delightful crinkle topping of powdered sugar on top. Love them so!
If you get a chance to try these snow-topped chocolate brownie crinkle cookies this holiday season, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
These bad boys make awesome edible gifts for friends and family!
I like to wrap them up in festive baggies with a bow and gift them in an oversized holiday mug.
They’re also a crazy tasty addition to your holiday cookie tins and I’ve even made them as part of a cookie swap party. They vanished fast!
crazy for cookies?
I have a steady rotation of favorites for you to try next!
First up, I am straight up harassed by the besties to make my Peanut Butter and Macadamia Nut White Chocolate Cookies anytime we get together. They vanish FAST!
My SIL’s favorite is hands-down these Red Velvet Cake Cookies that use a box of cake mix as a speedy shortcut. She makes them for her Fire Station each year!
Cookie-ing it up with a crowd? Whip up this crowd-pleasing Sheet Pan Cookie Cake and watch your friends and family members legit lose their minds with glee. Love. It. So.