Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a timeless holiday favorite, featuring a fudgy, brownie-like center wrapped in a crisp, powdered sugar exterior. With their signature crackled tops and rich chocolate flavor, they’re as beautiful as they are delicious—perfect for cookie exchanges, holiday trays, or any time you’re craving a chocolaty treat.

Why You’ll Love This Recipe

These cookies are soft and fudgy on the inside, slightly crisp on the outside, and rolled in powdered sugar for that irresistible crinkle effect. They come together with simple pantry staples, require just a short chill time, and bake up in under 10 minutes. They’re also loaded with miniature chocolate chips, giving every bite an extra melty burst of chocolate flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• salted butter

• light brown sugar

• granulated sugar

• large eggs

• vanilla extract

• baking soda

• salt

• unsweetened cocoa powder

• all-purpose flour

• miniature chocolate chips

• powdered sugar (sifted, for coating)

Directions

1. In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream on high speed for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

2. Add the eggs one at a time, mixing well between additions. Mix in the vanilla extract.

3. In a separate bowl, whisk together the baking soda, salt, cocoa powder, and flour. Gradually add to the wet ingredients, mixing slowly until no streaks of flour remain.

4. Stir in the miniature chocolate chips.

5. Using a spatula, spread the dough up the sides of the mixing bowl (this helps the dough chill faster). Cover and chill the dough for 30 minutes.

6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

7. Sift the powdered sugar into a shallow bowl.

8. Scoop the chilled dough into small balls and roll each ball in the powdered sugar until well coated.

9. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

10. Bake for 8–10 minutes, or until the cookies have spread and the tops are crackled.

11. Cool on the baking sheet for 10 minutes before serving or transferring to a wire rack.

Servings and timing

Servings: 24 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 10 minutes
Total time: 55 minutes

Variations

• Espresso Crinkle Cookies: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.

• Mint Chocolate: Fold in ½ teaspoon peppermint extract or chopped mint chocolate chips for a festive twist.

• Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.

• Spiced Crinkle Cookies: Add ¼ teaspoon cinnamon or chili powder for a warming or spicy touch.

• White Chocolate Chips: Swap out the mini chocolate chips for white chocolate or dark chocolate chunks.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container.

To freeze (before baking): Freeze the dough balls after rolling in powdered sugar. Bake from frozen, adding an extra minute or two to the baking time.

To freeze (after baking): Store cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

FAQs

Why did my crinkle cookies not crack?

Make sure the dough is chilled and that you roll the cookies generously in powdered sugar. Also, avoid overbaking; the crackle forms as the cookies spread in the oven.

Can I make these cookies ahead of time?

Yes, the dough can be made up to 2 days in advance. Store it in the fridge, covered, and roll and bake when ready.

Can I use unsalted butter?

Yes. If using unsalted butter, increase the added salt to ½ teaspoon.

Do I have to use miniature chocolate chips?

Mini chips distribute more evenly, but regular chocolate chips or chopped chocolate work too.

Can I use dark cocoa powder?

Yes, dark cocoa will create a deeper flavor and darker color, giving the cookies an even richer chocolate profile.

How do I know when the cookies are done?

The tops should be crackled, and the edges should be just set. Don’t overbake—these are meant to be soft and fudgy inside.

Can I skip the powdered sugar?

The powdered sugar is essential for the crinkle effect, but you can reduce the coating if you prefer a less sweet exterior.

Can I double this recipe?

Absolutely. This recipe scales well—just be sure to chill the dough in batches if needed.

Do they stay soft?

Yes, these cookies remain soft and fudgy for days if stored properly.

What’s the best way to shape the dough?

Use a small cookie scoop or tablespoon to portion the dough evenly before rolling it in powdered sugar.

Conclusion

These Chocolate Crinkle Cookies are everything a holiday cookie should be: festive, fudgy, and irresistible. With their classic crackled tops and rich chocolatey interior, they’re a must-make for cookie trays, parties, or a cozy night in. Simple to make and stunning to serve—this recipe will quickly become a seasonal staple in your kitchen.