Fudgy Brownie Crinkle Cookies Recipe

Brownie Crinkle Cookies are chewy, deeply chocolatey cookies with fudgy centers and crisp edges. They capture the flavor of brownies in a quicker, easier cookie — perfect when you want that rich chocolate fix without baking a full pan.

When you want brownies but have limited time, these brownie cookies are the ideal solution. They bake fast, have a dense, fudgy texture, and a crackled top that makes them irresistible.

This recipe was updated in April 2025. If you prefer the earlier version, there’s an older variation that includes a peanut butter-stuffed center. You can also experiment by swapping in a caramel candy for a gooey surprise.

Why this recipe works

• Fast and simple: The dough comes together quickly and the cookies bake in just about 8–10 minutes.
• Perfect texture: Crisp edges with fudgy, brownie-like centers gives each cookie that dense, satisfying bite.
• Extra chocolate: The combination of chopped baking chocolate and cocoa powder delivers a rich, intense chocolate flavor.

Ingredients

• 6 tablespoons (84 g) unsalted butter, melted
• 6 ounces (170 g) semi‑sweet chocolate, finely chopped
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) brown sugar, packed (light or dark)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ⅔ cup (83 g) all‑purpose flour
• ⅓ cup (29 g) unsweetened cocoa powder (Dutch‑processed recommended)
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons espresso powder (optional)
• Flaky sea salt for sprinkling (optional)

See the recipe card below for exact measurements and additional notes.

Substitutions & variations

• Swap all‑purpose flour for a 1:1 gluten‑free flour if needed.
• If you don’t have brown sugar, extra granulated sugar will work, though flavor and chew may change slightly.
• Use dark or bittersweet chocolate in place of semi‑sweet for a more intense flavor.
• This recipe has not been tested egg‑free. For eggless options, try an eggless chocolate cookie recipe designed for that swap.

Instructions

1. Preheat and prepare: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Melt the chocolate and butter: Add the butter to a saucepan over medium‑low heat. Once melted, remove from heat and stir in the finely chopped chocolate until smooth. Let cool slightly.
3. Whisk dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder (if using). Set aside.
4. Beat eggs and sugars: In the bowl of a mixer or with a handheld mixer, beat the eggs with both sugars for 4–5 minutes, until the mixture lightens and thickens. Stir in the vanilla.
5. Combine: On low speed, pour the slightly cooled chocolate‑butter mixture into the egg mixture and mix until smooth. Fold in the dry ingredients gently until just combined — do not overmix.
6. Scoop: Use a 2‑tablespoon scoop (#40) to portion the dough. Place scoops about 2 inches apart on the prepared sheet.
7. Crackle tops note: For the classic crinkled tops, scoop and bake immediately. If you prefer, you can chill remaining scoops on a sheet covered with plastic wrap for about 30 minutes and they will also develop crackled tops when baked.
8. Bake: Bake 8–10 minutes, until the centers are just set. Remove from oven and, if using, sprinkle flaky sea salt right away.
9. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert tips

• Use room‑temperature eggs: Take eggs out of the fridge an hour beforehand, or place them in warm (not hot) water for 10–15 minutes.
• Sea salt timing: Sprinkle flaky sea salt immediately after baking to preserve its texture and contrast with the sweetness.
• Don’t overmix: Fold in dry ingredients until just combined to keep the cookies dense and fudgy.

Recipe FAQs

More recipes you’ll love

• Hot Chocolate Cookies
• Maple Syrup Chocolate Chip Cookies
• Nutella Brownies
• Moroccan Cookies (Ghriba)

Tried this recipe? Please leave a star rating and a comment — I’d love to hear how your cookies turned out!