A rich, fudgy center and a crispy, powdered sugar crust make Chocolate Crinkle Cookies a decadent and delicious holiday treat. Great for sharing!
The holiday season is a wonderful time to bake something new for friends and family. This recipe makes over three dozen cookies so there’s plenty for everyone.
A little like a brownie, rolling them in powdered sugar just before baking gives them the fun crinkle appearance that makes them look like they are covered in snow. A perfect treat for the holiday season!
What you’ll need to make Chocolate Crinkle Cookies
- butter
- white granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- cocoa powder
- baking powder
- salt
- mini chocolate chips
- powdered sugar
How to make Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are decadent and delicious and so easy to make! They have a brownie like texture, and rolling them in powdered sugar just before baking gives them a fun crinkle appearance.
This recipe makes over three dozen cookies. A perfect treat for the holiday season!
In a large bowl or the bowl of a stand mixer, combine softened butter and white granulated sugar. Beat together using an electric mixer or the whisk attachment on a stand mixer until the mixture becomes light and fluffy.
Add brown sugar and vanilla and then mix in the eggs, one at a time, stirring until completely combined.
In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to wet until completely combined.
Using the paddle attachment or by hand, stir in mini chocolate chips. The dough will be thick and sticky.
Cover bowl with plastic wrap and move to the refrigerator. Chill at least 4 hours or overnight.
After chilling, preheat oven to 350°F with the rack in the middle.
Place the powdered sugar into a shallow dish and set aside. Prepare the baking sheets by lining with parchment paper or silicon baking sheets.
In 12 cookie ball increments, roll the dough into 1 ½ tablespoon-sized balls using your hands.
Roll the balls in the powdered sugar and place onto the prepared baking sheet, allowing room between for cookie spread.
Refrigerate the remaining dough between batches.
Bake the cookies at 350°F for 12 minutes. Repeat until all cookies are baked.
Allow cookies to cool completely on baking sheet. Enjoy!
Other Delicious & Easy Holiday Treat Recipes
Rolo Turtles – these little bites of sweet and salty with a pecan half on top are perfection in one bite!
Chocolate Covered Cherry Cookies – A sweet maraschino cherry surprise in the middle, surrounded by a cookie base and a rich chocolate topping.
Brown Sugar Candy – this is a childhood favorite of mine! Only during the holidays though. Chocolate covered or not, it’s a special treat!
Christmas Pretzel M&M Hugs – These festive holiday treats are so easy and brighten up any table or holiday tray!
Chocolate Caramel Thumbprint Cookies – cakey chocolate cookies rolled in chopped pecans, filled with caramel and then drizzled in chocolate.
Chocolate Crinkle Cookies
Ingredients
- 3/4 cup butter softened
- 1 1/2 cups white granulated sugar
- 1/2 cup brown sugar packed
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 cup cocoa powder
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 cup mini chocolate chips
- 1 cup powdered sugar
Instructions
- In a large bowl or the bowl of a stand mixer, combine softened butter and white granulated sugar. Beat together using an electric mixer or the whisk attachment on a stand mixer until the mixture becomes light and fluffy.
- Add brown sugar and vanilla and then mix in the eggs, one at a time, stirring until completely combined.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to wet until completely combined.
- Using the paddle attachment or by hand, stir in mini chocolate chips. The dough will be thick and sticky.
- Cover bowl with plastic wrap and move to the refrigerator. Chill at least 4 hours or overnight.
- After chilling, preheat oven to 350°F with the rack in the middle.
- Place the powdered sugar into a shallow dish and set aside. Prepare the baking sheets by lining with parchment paper or silicon baking sheets.
- In 12 cookie ball increments, roll the dough into 1 ½ tablespoon-sized balls using your hands. Roll the balls in the powdered sugar and place onto the prepared baking sheet, allowing room between for cookie spread.
- Refrigerate the remaining dough between batches.
- Bake the cookies at 350°F for 12 minutes. Repeat until all cookies are baked.
- Allow cookies to cool completely on baking sheet. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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