Brownie crinkle cookies are quick and simple to make. This version uses melted butter and requires NO CHILL time. Everything you love about brownies is packed into a cookie — crackly, shiny tops with rich, chewy, chocolate-fudge centers.
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Brownies are always popular at my house — is it the same at yours? There’s something irresistible about intense chocolate in a thick, chewy dessert. Brownies vary after baking: edge pieces are slightly crisp and chewy while centers stay soft and fudgy.
This brownie cookie recipe delivers the best of both textures — a slightly crisp exterior with a deeply fudgy chocolate interior.
Why you will love this chocolate cookie recipe
- These brownie crinkle cookies are EASY to make.
- No chill time required.
- About 30 minutes from start to finish.
- You can halve the recipe for a smaller batch (see notes in the recipe card).
What makes a crinkle cookie?
Crinkle cookies develop the characteristic cracks and crinkles on the surface as they bake and cool. Those fissures form when the cookie exterior dries before the cookie finishes spreading and rising, producing that attractive cracked appearance and delicate shine.
This recipe is adapted from Edd Kimber’s popular version at The Boy Who Bakes, with small changes to streamline the process and skip chilling time.
Chocolate-fudge brownie mix ingredients
- Unsalted butter — melted with the chocolate; no need to bring to room temperature.
- Semi-sweet chocolate — a good-quality baking chocolate makes a noticeable difference in flavor.
- Eggs — two large eggs plus one large yolk provide ideal chewiness.
- Granulated and brown sugar — the combination gives balanced sweetness and texture.
- All-purpose flour — any reliable brand will work.
- Unsweetened cocoa powder — adds depth of chocolate flavor.
- Baking powder — for a subtle lift.
- Kosher salt and vanilla — to round out and balance flavors.
- Flaky sea salt — optional, for finishing if you like a salty-sweet contrast.
How to make brownie cookies
This recipe is timing sensitive. Be sure the oven is preheated, baking sheets are prepared, and all ingredients are measured and ready before you begin. The faster you get the cookies into the oven, the better the final texture.
Begin by melting the chopped semi-sweet chocolate and unsalted butter together. A double boiler works well: set a heatproof bowl over a pot of simmering water until the mixture is smooth, then remove and let cool for 5 minutes.
While the chocolate cools, beat the eggs, yolk, vanilla, and both sugars for 5 minutes until thick and pale using a stand mixer with the whisk attachment or a hand mixer. When the chocolate has cooled briefly, add it to the egg mixture and combine on low. Add the dry ingredients and mix on low until most streaks of flour disappear, then fold gently with a spatula to avoid overmixing.
The batter will be soft and similar to brownie batter — that’s expected. Portion roughly 2 tablespoons of dough per cookie (a #30 scoop yields about 16 cookies) and place eight scoops on a prepared baking sheet, spacing about 2 inches apart. Bake one sheet at a time. Scoop the second sheet immediately after placing the first in the oven; the batter will thicken slightly while you bake the first tray.
Scoop the remaining cookies and bake the first tray.
How do you know when crinkle cookies are done baking?
Chocolate cookies can be tricky to judge. In my oven, 11 minutes produced the best results, but ovens vary. Look for slightly shiny, crackled tops with fudgy, slightly domed centers. The edges should be set while the centers remain soft.
Tips for making fudgy brownie crinkle cookies
- Be ready to commit 15 minutes to prep — the recipe is time-sensitive.
- Preheat the oven before you begin.
- Measure ingredients and have them at hand.
- Use the best chocolate you can afford for deeper flavor.
- Cool the melted chocolate and butter for about 5 minutes while you beat the eggs and sugars — then combine immediately.
- Scoop and bake right away; the batter changes texture quickly.
- Bake one tray at a time; the second tray will spread slightly less.
- Finish with flaky sea salt right after the cookies come out of the oven, if you like.
- If you want perfectly round cookies, gently nudge them into shape (“cookie scoot”) immediately after they come out of the oven.
If you make these brownie crinkle cookies, please share a photo on Instagram and tag the creator. It’s always a joy to see these recipes come to life. Happy baking!
More no-chill cookie recipes
- Sprinkle Cookies
- No-Chill Malted Chocolate Chip Cookies
- Butterscotch Pretzel Cookies
- Red Velvet Sugar Cookies
- Easy German Chocolate Cookies
If you try this recipe (or any recipe from this site), please come back to leave a review and a star rating. Every comment is read and appreciated!
Brownie Crinkle Cookies
Quick and easy to make; this recipe uses melted butter and requires NO CHILL time. Everything you love about brownies in a cookie — crackly tops and rich, chewy, chocolate-fudge middles!
20 minutes
11 minutes
31 minutes
Ingredients
- ½ cup unsalted butter, cut in cubes (113g)
- 8 ounces semi-sweet chocolate, chopped (224g)
- 1 ¼ cup all-purpose flour (156g)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ cup unsweetened cocoa powder (20g)
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ cup packed brown sugar (50g)
- 1 cup granulated sugar (200g)
- Flaky sea salt, optional for sprinkling
Instructions
- This recipe is timing sensitive. Be sure the oven is preheated, baking sheets are prepped and all ingredients are measured and ready before mixing the cookies. The faster you get the cookies in the oven, the better.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, kosher salt and cocoa powder. Set aside.
- Melt the cubed butter and chopped chocolate in a heatproof bowl set over simmering water. Once smooth, remove the bowl and set aside to cool for 5 minutes.
- Using a stand mixer with the whisk attachment (or a hand mixer), beat the eggs, egg yolk, vanilla and both sugars on medium-high for 5 minutes until pale and thick.
- Scrape the bowl, then add the cooled chocolate-butter mixture and mix on low until combined.
- Add the dry ingredients and mix on low until most streaks of flour disappear. Fold with a spatula until just combined. The batter will be thin but scoopable.
- Use a size 30 cookie scoop (about 2 tablespoons) and portion 8 cookies onto one baking sheet. Bake only one sheet at a time. Scoop the second sheet immediately after the first goes into the oven.
- Bake for about 11 minutes, until edges are set and tops are crinkled and slightly domed. Let cookies rest on the pan for 5–10 minutes so they collapse slightly and develop fudgy centers. Sprinkle with flaky sea salt if desired, then transfer to a wire rack to cool completely.
Notes
If you’d like to halve the recipe, use one whole large egg and omit the extra yolk.
Store cookies in an airtight container at room temperature for 3–5 days; texture is best within three days. Fully cooled cookies freeze well for up to 3 months in an airtight container.
Recipe adapted from The Boy Who Bakes.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 246
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 62mg
Sodium: 129mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 24g
Protein: 3g
The nutrition information is an estimate and may not be entirely accurate.
Did you make this recipe?
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