These Brownie Crinkle Cookies are chewy and fudgy chocolate cookies covered in powdered sugar for a fun and festive look. This is a one-bowl, 20 minute recipe that is perfect all year around!
I have a confession... I have a cookie obsession. The proof is found in my overflowing cookie section on the blog. Some of my favorites are these Bakery Style Chocolate Chip Cookies for the BEST cookies I've ever had in my life, these Kit Kat Cookies for a double chocolate cookie with an awesome crunch, and these Brownie Buckeye Cookies for a brownie cookie with a peanut butter topping.
Why You'll Love This Recipe
- one bowl and no mixer required
- chewy, soft, and fudgy brownie texture
- 20-minute recipe made with simple ingredients
- festive for the holidays but perfect for any occasion all year
Ingredients
- Vegetable Oil: Vegetable oil creates a fudgy cookie and makes this a one-bowl, whisk recipe!
- Granulated Sugar & Light Brown Sugar: Together, both of these sugars create sweetness and moisture.
- Sour Cream/ Greek Yogurt: Sour cream or greek yogurt at room temperature creates a moist, fudgy cookie.
- Egg: One large egg helps with structure and chewiness.
- Vanilla: Even though these cookies have a deep chocolate flavor, vanilla rounds everything out.
- All Purpose Flour: Make sure to measure your flour properly with a kitchen scale or by spooning flour into your measuring cups before using a knife to level off the top.
- Cocoa Powder: Cocoa powder is where the cookies get their chocolate flavor. I use natural, but dutch will work too.
- Baking Powder & Baking Soda: Both of these leavening agents create a nice dome and lovely texture!
- Salt: Salt enhances sweetness!
- Powdered Sugar: You'll roll the dough balls in powdered sugar before baking to create the crinkle effect.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure to cookies come off of the pan cleanly.
STEP 2: In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, sour cream/greek yogurt, a room temperature egg, and vanilla together until smooth.
STEP 3: Add all purpose flour, cocoa powder, baking powder, baking soda, and salt to the bowl and mix carefully only until you see the dry pieces disappear into the batter.
STEP 4: Divide the dough into 1 1⁄2 tablespoon balls (about 35g) and roll each ball in powdered sugar until
fully coated.
STEP 5: Bake the cookies for 8-11 minutes or until the tops are cracked, edges are just slightly firm, and
centers are soft. Allow the cookies to cool for about 5 minutes on the pan before transferring to a
cooling rack or plate to finish cooling.
Frequently Asked Questions
To make cookies with a fudgy brownie texture, measure flour properly by using a kitchen scale or by using a spoon to transfer flour from your container to your measuring cups before leveling off the top. Bake only until the centers look soft because the cookies will continue to cook and firm up as they cool.
Yes! You can freeze these cookies after they have baked and cooled. Stick them in an airtight container or freezer bag for up to 4 months. Thaw at room temperature or heat in the microwave or oven at 350 degrees Fahrenheit before serving.
Expert Tips
Room Temperature Ingredients: Use room temperature sour cream or greek yogurt and a room temperature egg in the recipe to ensure the cookies bake evenly.
Bake Time: Make sure to keep an eye on the cookies while they are baking because all ovens cook differently. The cookies should look soft in the center and will continue to set as they cool. If you bake them too long, they will not have the chewy brownie texture!
Related Recipes
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Brownie Crinkle Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 22 cookies
- Category: Cookies, Brownies
- Method: Bake
- Cuisine: American
Description
These Brownie Crinkle Cookies are chewy and fudgy chocolate cookies covered in powdered sugar for a fun and festive look. This is a one-bowl, 25 minute recipe that is perfect all year around!
Ingredients
- ⅓ cup (73g) vegetable oil
- 1⁄2 cup (110g) granulated sugar
- 1⁄2 cup (120g) light brown sugar
- 1⁄2 cup (120g) sour cream or greek yogurt, room temperature
- 1 large egg (50g), room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cup (315g) all purpose flour
- 1⁄2 cup (41g) cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup (60g) powdered sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking trays with parchment paper to ensure the cookies come off cleanly.
- In a large bowl with a whisk, beat vegetable oil, granulated sugar, light brown sugar, sour cream or greek yogurt, room temperature egg, and vanilla extract together until smooth.
- Pour properly-measured flour, cocoa powder, baking powder, baking soda, and salt into the bowl and beat on low speed until smooth.
- Divide the dough into 1 1⁄2 tablespoon balls (about 35g) and roll each ball in powdered sugar until
fully coated. Place the balls at least 2 inches apart on your baking sheet. - Bake the cookies for 8-11 minutes or until the tops are cracked, edges are just slightly firm, and
centers are soft. Allow the cookies to cool for about 5 minutes on the pan before transferring to a
cooling rack or plate to finish cooling. - Store the cookies tightly covered, in an airtight container, or individually wrapped at room
temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Room Temperature Ingredients: Use room temperature sour cream or greek yogurt and a room temperature egg in the recipe to ensure the cookies bake evenly.
Bake Time: Make sure to keep an eye on the cookies while they are baking because all ovens cook differently. The cookies should look soft in the center and will continue to set as they cool. If you bake them too long, they will not have the chewy brownie texture!
Laura Arone says
Hello Elise,
I have enjoyed following you and your journey through school and life. Your account is so entertaining. Can you tell me do these freeze well?
Thank you.
Elise says
Hi Laura! Thank you for your kind words! Yes, you can freeze the cookies after they have cooled in an airtight container or freezer bag for up to 4 months! I have more information about thawing/reheating in the Frequently Asked Questions section!