Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are fudgy, pillows of goodness! A rich, chocolate cookie is coated in powdered sugar and baked for the classic crinkle effect. The cookies are brownie-like in the center with a fluffy, chewy exterior that is irresistible!

Chocolate Cookie Base

Start off this recipe by whipping up a chocolate cookie dough – it’s dangerously good! It is made slightly different than an average cookie as we are using melted butter vs. softened butter.

Next up: refrigeration. Since the cookie dough base is made with melted butter, it needs to be refrigerated to help keep it’s shape. There’s a couple ways to go about this:

  • Put the whole bowl of cookie dough in the refrigerator. It will be a bit harder to scoop, but it is definitely doable!
  • Scoop the cookie dough into balls, place on a baking sheet and refrigerate all of them together. That way, all you have to do is roll the cookie dough balls into powdered sugar and bake without scooping hard dough.

Either option works great! It all comes down to how much refrigerator space you have.

I like to use my medium-sized cookie scoop for this recipe!

Powdered Sugar Coating

After the cookie dough has chilled, it’s time to roll them in some powdered sugar! Talk about fun. Doing so will make the cookies look like they are dusted with a layer of snow. Plus, as the cookies bake down, they crack to reveal the decadent chocolate cookie base underneath creating the classic crinkles. 

Pro Tip: if your cookies aren’t cracking or spreading much by the halfway mark, take the pan out of the oven and smack it down on the counter a couple times to help this process along. 

These may have taken the top place for one of my favorite Christmas cookies! Seriously, they are that good! The inside is fudgy, while the outside is perfectly powdered and crinkly. It really is hard to have self-control around these cookies! Even after being stored in a plastic bag for a couple days, they are still dangerously good. The texture holds up wonderfully and they are just as fudgy. 

If you are the baker of these cookies, I highly recommend snagging a couple while they are still warm. LIFE CHANGING. But, they are also just as good and loaded full of chocolate goodness after cooling. These Chocolate Crinkle Cookies will disappear quickly!

Looking for other Cookie Recipes? Check these out!


Chocolate Cream Pies
Brown Butter Chocolate Chip Cookies
Chocolate Coffee Toffee Cookies



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Chocolate Crinkle Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.33 out of 5)


  • Author: KJ & Company - Kate Poskochil
  • Total Time: 3 hours, 15 minutes
  • Yield: 16 cookies 1x


Chocolate Crinkle Cookies are fudgy, pillows of goodness! A rich, chocolate cookie is coated in powdered sugar and baked for the classic crinkle effect. The cookies are brownie-like in the center with a fluffy, chewy exterior that is irresistible!


  • 4 tablespoons butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder (Dutch processed preferred)
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 cup powdered sugar for coating


  1. In the bowl of an electric mixer, cream together the melted butter, sugar and brown sugar on medium speed until smooth, about a couple minutes. Reduce the speed to low and mix in one egg at a time, wiping down the sides of the bowl in between each addition. Mix in the vanilla extract.
  2. Add in the cocoa powder, flour and baking powder and mix just until a dough forms. Refrigerate the dough for 2-3 hours. This can be done by adding the bowl of dough to the refrigerator, or by scooping the dough out into balls, placing them all on a baking sheet and refrigerating the whole baking sheet. Either option works.
  3. Preheat your oven to 350 degrees. Use a medium-sized cookie scoop to scoop the refrigerated dough into cooke dough balls. Roll each cooke dough ball into the powdered sugar to completely coat. Place on a baking sheet a few inches apart from each other.
  4. Bake for 11-12 minutes, taking the pans out halfway through and banging them on the counter to help with the crinkle process. They can also be banged on the counter a couple times after the baking process in addition to help with this.
  5. Transfer to a wire rack to cool and enjoy!


  • Dutch processed cocoa is preferred for this recipe but not required. I find that it yields a much more decadent chocolate flavor.
  • The cookies can also be baked on a parchment-lined baking sheet to help with cleanup as the powdered sugar does fluff off a bit when banged on the counter.
  • Prep time includes refrigeration time.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 3 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking


  • Serving Size: 1
  • Calories: 124
  • Sugar: 14.5g
  • Sodium: 30mg
  • Fat: 3.9g
  • Carbohydrates: 22.1g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 28mg

Keywords: Chocolate Crinkle Cookies

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