These extra-fudgy brownie crinkle cookies will quickly become a favorite. With just seven ingredients and about 10 minutes of prep, this easy recipe starts with a boxed brownie mix for an authentic brownie flavor. A small secret — espresso powder — intensifies the chocolate, making these cookies irresistibly rich and fudgy.
I recently transformed a brownie mix into three different cookie variations. These brownie crinkle cookies are one of my favorites for their soft, fudgy centers and classic powdered-sugar crinkle tops.
Why We Love These Brownie Crinkle Cookies
A brownie in cookie form is hard to beat. These crinkle cookies are designed to be quick and impressive — a great last-minute treat for holidays or everyday dessert.
Highlights:
- About 10 minutes prep time
- Soft, fudgy, and chewy texture
- Perfect for holidays or everyday baking
- Espresso powder enhances the chocolate flavor
I hope these join your go-to cookie recipes — they disappear fast here!
Ingredient Notes
Full measurements appear in the recipe card below.
- Brownie mix: I used Ghirardelli Dark Chocolate (20 oz) for the photos because its texture and flavor work very well in these cookies. Other brownie mixes will work too; adjust slightly if your mix includes extra chocolate chips.
- Espresso powder: This small addition brightens and deepens the chocolate flavor—don’t skip it if you can help it.
Ways to Vary These Brownie Cookies
- Add a pinch of cinnamon or ground ginger for warm spice notes.
- Stir in a few drops of orange extract for a chocolate-orange pairing.
- Fold in extra chocolate chips if you want more melty pockets of chocolate.
- Swap or add peppermint extract for a festive mint-chocolate twist.
Step-By-Step Instructions
Step 1: Combine the boxed brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese in a mixing bowl.
Step 2: Beat with an electric mixer until smooth and fully combined. Chill the dough for 30 minutes to 1 hour to make it easier to roll.
Step 3: Scoop chilled dough into 1 to 1½ inch balls. Roll each ball in powdered sugar until generously coated, and place 2 inches apart on a parchment-lined baking sheet.
Step 4: Bake in a preheated 350°F oven for 7–9 minutes. The centers may look slightly underdone — that’s perfect. Cookies should be puffed and set around the edges when ready. Cool briefly on the pan, then transfer to a wire rack.
Recipe Tips
Chill the dough at least 30 minutes. Chilling firms the dough and makes rolling much easier.
Avoid overbaking. These cookies keep their fudgy center best when slightly underbaked rather than baked until dry.
Warm briefly before serving. Microwave a cooled cookie 5–10 seconds to revive a gooey center.
Storage
Store cookies at room temperature in an airtight container for 3–4 days. To freeze, layer cookies with parchment in a freezer-safe container and freeze up to 3 months.
Other Cookie Recipes
Christmas
Peppermint Chocolate Chip Cookies
Cookies
Chocolate Cake Mix Cookies
Cookies
Oreo Chocolate Chip Cookies
Cookies
Pistachio Chocolate Chip Cookies
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Brownie Crinkle Cookies
Ingredients
- 1 box brownie mix (18–20 oz) — I used Ghirardelli dark chocolate
- ½ cup all-purpose flour (about 60 g)
- 1 oz cream cheese, softened
- 1½ tsp espresso powder
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup powdered sugar (for rolling)
Instructions
- Add brownie mix, flour, melted butter, espresso powder, eggs, and cream cheese to a mixing bowl. Beat until smooth and fully combined. Chill for 30 minutes to 1 hour.
- Roll chilled dough into 1–1½ inch balls. Roll each ball in powdered sugar to coat, and place on a parchment-lined baking sheet about 2 inches apart.
- Bake in a 350°F oven for 7–9 minutes. Centers may appear slightly underbaked — that’s ideal. Cookies should be puffed and set around the edges.
- Optionally use a biscuit or cookie cutter to gently round the cookies while still warm for uniform shapes. Cool briefly on the pan, then transfer to a wire rack to finish cooling.
- Enjoy warm or cooled. For extra gooey centers, warm a cooled cookie 5–10 seconds in the microwave before serving.
Notes
Scaling: If doubling, use 120 g flour; for triple, use 180 g.
Storage: Store at room temperature in an airtight container for 3–4 days. Freeze up to 3 months with parchment between layers.
Chill the dough: At least 30 minutes for best results.
Don’t overbake: Slightly underbaked centers keep cookies fudgy and tender.
Nutrition
Nutrition information is approximate.
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Cookie Scoop
Sheet Pan
Espresso Powder
Hand Mixer
Ghirardelli Brownie Mix