Fudgy Brownie Crinkle Cookies Recipe

I recently crafted these Fudgy Chocolate Crinkle Cookies that combine creamy unsalted butter and cream cheese with a rich mix of granulated and light brown sugars and a dash of cocoa powder. I mix in a fresh egg, vanilla, and flour, then give them a final powdered sugar coat.

I recently came across this recipe for Fudgy Brownie Crinkle Cookies that totally blew me away. I mixed together 1/2 cup unsalted butter and 4 oz of cream cheese with both granulated and light brown sugar, then added unsweetened cocoa powder to get that deep chocolate punch.

After beating in a large egg and a teaspoon of vanilla extract, I gently stirred in all-purpose flour along with baking powder and salt. The dough had a rich, brownie mix vibe, almost like homemade brownies fudgy style, before being rolled in powdered sugar that gave them their crinkle charm.

I’ve always been a fan of recipes that combine the magic of brownies with the crispy exterior of crinkle cookies, and this one does not disappoint. It’s a fun twist on chocolate brownie crinkle cookies that loses none of that fudgy goodness, perfect for anyone looking to try something a little different.

Enjoy baking!

Why I Like this Recipe

I love this recipe because it gives me that rich, fudgy texture that just melts in my mouth, and the powdered sugar coating adds a cool sweetness every time. I also like how simple it is to make – even when I mess up a step or two, it still turns out awesome, and that makes me feel pretty confident. Plus, I enjoy how fun it is to form the dough balls, especially thinking back to when I first tried it and was amazed by how cool and crinkly the cookies became. Lastly, it’s a great treat to share with friends and family, and nothing makes me happier than seeing their surprised faces after a bite.

Ingredients

• Unsalted Butter: Adds rich flavor, moisture and tenderness with its satisfying fats.
• Cream Cheese: Offers a tangy, creamy touch rich in protein and fat.
• Granulated Sugar: Provides the essential sweetness and a crisp texture to each bite.
• Light Brown Sugar: Enhances caramel notes with extra moisture and a slightly healthier twist.
• Unsweetened Cocoa Powder: Infuses an intense chocolate flavor and gives a hint of antioxidants.
• Egg: Works as a natural binder by adding structure and necessary protein.
• Vanilla Extract: Boosts flavor and rounds out the overall taste beautifully.
• All-Purpose Flour: Forms the carbohydrate base that gives the cookies their sturdy form.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar (for coating)

How to Make this

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

2. In a large bowl, beat the softened unsalted butter and cream cheese until they are smooth and well blended.

3. Mix in the granulated sugar and light brown sugar until the mixture becomes light and fluffy.

4. Stir in the egg and vanilla extract, making sure everything is combined.

5. Add the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Stir until just mixed so you dont overwork the dough.

6. Chill the dough in the fridge for about 30 minutes to make it easier to roll into balls.

7. Scoop out small portions of the dough and roll them into balls, about 1 inch in diameter.

8. Roll each dough ball in the powdered sugar until they are completely coated.

9. Place the coated dough balls onto the lined baking sheet, spacing them out as they will spread a bit.

10. Bake for 10 to 12 minutes until the edges are set. Let them cool on the sheet for a few minutes before transferring to a rack to cool completely. Enjoy your fudgy brownie crinkle cookies!

Equipment Needed

1. Oven set to 350°F
2. Baking sheet with parchment paper
3. Large mixing bowl
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Spatula
7. Refrigerator for chilling the dough
8. Cookie scoop or a small spoon for portioning the dough
9. Cooling rack for letting the cookies cool after baking

FAQ

Fudgy Brownie Crinkle Cookies Recipe Substitutions and Variations

• For unsalted butter, you can use the same amount of margarine or coconut oil (if using coconut oil, melt it first for a smoother mix).
• If you dont have cream cheese, try mascarpone cheese or some strained Greek yogurt which gives a similar tang.
• You can swap granulated sugar with an equal amount of organic cane sugar or superfine sugar so it blends easier.
• Instead of all-purpose flour, consider mixing 3/4 all-purpose flour with 1/4 whole wheat pastry flour to add a subtle nutty flavor.
• When you’re out of vanilla extract, a splash of almond extract works, but it will change the flavor profile a bit.

Pro Tips

1. Make sure all your dairy (butter and cream cheese) are really soft before you start – it’ll save you the struggle later when you’re trying to get a smooth mix and helps the sugars to blend right in.
2. Chill the dough like its seriously needed; giving it at least 30 minutes in the fridge keeps the cookies from spreading too much. Trust me, a cool dough makes all the difference!
3. When you’re rolling the dough in powdered sugar, do it gently; if you press too hard you might lose that light, fudgy texture you’re aiming for.
4. Keep a close eye on them in the oven – a minute or two too long and your edges can end up overdone even if the centers still just about hold together.