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+ servings
try sandwiching these brownie cookies with salted caramel frosting

Brownie Crinkle Cookies

These cookies embody the best qualities of fudgy, rich brownies but in cookie form!
Those shiny crinkle tops and chewy texture make these Brownie Crinkle Cookies a real treat. And making these cookies is super easy. No chilling required!
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: All Recipes, Dessert, Snack
Cuisine: American
Servings: 36 servings
Calories: 135kcal


  • 1 ¾ cups semi-sweet chocolate chips or baking bars, broken into pieces
  • ½ cup unsalted butter
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • flaky salt for sprinkling


  • Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
  • Place the chocolate and butter in a glass bowl set over a saucepan with about 2 inches of water in it. Be sure the bottom of the bowl is not touching the water. Set the bowl over medium-low heat until the water is simmering and the chocolate and butter melt, stirring occasionally. Set aside to cool slightly while you begin to prepare the cookie dough.
  • In a medium bowl, add the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
  • In the bowl of a stand mixer with the whisk attachment affixed, add the brown sugar, granulated sugar, eggs and vanilla. Whisk on medium speed until well combined and pale in color, about 2 minutes. Stop the mixer to scrape the sides and bottom of the bowl with a spatula. With the mixer off, pour in the slightly cooled melted chocolate mixture and whisk on low until well combined. Scrape the bottom and sides of the bowl and mix again briefly. With the mixer off, add in the dry ingredients and whisk on low just until combined. Do not over mix.
  • Scoop the cookie dough into tablespoon-sized balls using a small cookie scoop and place about 2 inches apart on the prepared baking sheets.
  • Bake in a preheated oven for 9-11 minutes. Cool on baking sheets and sprinkle with flaky sea salt, if desired.


  • Store cooled cookies in airtight containers for up to 5 days at room temperature


Calories: 135kcal
Did you make this recipe?Tag @kickassbaker on Instagram so I can see!