Brownie Mix Crinkle Cookies Recipe
User Reviews
4.7
Brownie Mix Crinkle Cookies Recipe
Description
This recipe transforms a boxed brownie mix into chewy crinkle cookies by adding eggs and melted butter to the mix. Tightly chilling the dough helps it hold shape during baking. Rolling the dough balls in powdered sugar before baking creates their characteristic crinkle appearance as the cookies expand.
The cookies bake at 350°F for about 11-12 minutes until edges are set but the centers remain soft, ensuring a thick, dense texture reminiscent of brownies. Cooling on the sheet before transferring helps retain their shape.
These cookies serve well as a dessert or snack with a fudgy texture but a ready-to-go method without making brownie batter from scratch. Using a high-quality brownie mix with syrup packets like Ghirardelli Chocolate Supreme produces the best results.
You can store unbaked dough refrigerated for up to one week or freeze baked cookies for three months. For the best texture, avoid using brownie mixes without syrup packets as they may yield thin cookies.
Ingredients
- 18 ounces brownie mix plus included chocolate syrup, Ghirardelli Chocolate Supreme
- 2 egg large
- ¼ cup butter melted (½ stick, unsalted
- 1 cup powdered sugar
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir the brownie mix, included syrup, eggs, and butter together until combined.
- Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat oven to 350°F and pour the powdered sugar into a small bowl. Set aside.
- Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough into your hands. Roll the cookie dough ball into a smooth circle. Place the cookie dough ball into the powdered sugar, coating the entire dough ball. Repeat to have 6 cookies on a medium baking sheet or up to 12 on a large sheet, leaving at least 2 inches between each cookie.
- Bake for 11-12 minutes or until the edges are set.
- Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack.
Notes
- Use Ghirardelli Chocolate Supreme brownie mix with syrup for thicker, chewier cookies.
- Refrigerate dough tightly covered for up to one week before baking.
- Store baked cookies at room temperature up to 5 days or freeze up to 3 months.
- Don't replace syrup packets with water; it changes cookie texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 135kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 68mg | 3% |
| Potassium | 6mg | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 79IU | 2% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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