If you are a chocolate lover who craves a cookie with the perfect fudgy center and a crackled powdered sugar exterior, you are in for a treat with the Fudgy Brownie Crinkle Cookies with Espresso Powder Recipe. This delightful recipe brings together the rich depth of dark chocolate and the subtle kick of espresso powder in a way that transforms humble brownie mix into an irresistible cookie masterpiece. With only seven ingredients and a quick, straightforward process, these cookies deliver that chewy, melt-in-your-mouth magic that will have everyone reaching for more. Trust me, once you try this recipe, it will become your new beloved go-to for any occasion.
Ingredients You’ll Need
The beauty of the Fudgy Brownie Crinkle Cookies with Espresso Powder Recipe lies in its simple but essential ingredients. Each component plays a vital role, from the moisture and richness provided by the butter and cream cheese, to the espresso powder enhancing the chocolate’s depth, making every bite an indulgent experience.
- Brownie mix (18-20 oz.): The foundation of the cookies, providing that signature fudgy chocolate base.
- Flour (½ cup, 60 grams): Adds just enough structure to give the cookies their chewy texture without weighing them down.
- Cream cheese (1 oz., softened): Infuses moisture and adds a subtle tang that perfectly balances the sweetness.
- Espresso powder (1 ½ tsp): A secret weapon that intensifies the chocolate flavor without overpowering it.
- Unsalted butter (½ cup, melted): Brings richness and a tender crumb to these cookies.
- Large eggs (2): Act as the binder that holds all the ingredients together while contributing to the fudgy texture.
- Powdered sugar (1 cup): Creates the iconic crackled coating and adds a delicate sweetness on the outside.
How to Make Fudgy Brownie Crinkle Cookies with Espresso Powder Recipe
Step 1: Mix the Ingredients
Start by combining the brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese into a large mixing bowl. Use an electric mixer to beat the mixture until it is fully incorporated and smooth. This is where the magic begins — the espresso powder quietly enhancing that deep chocolate flavor, while the cream cheese makes the dough silky and rich.
Step 2: Chill the Dough
Chilling is key for easy handling and the perfect texture. Let the dough rest in the refrigerator for 30 minutes to an hour. This chilling step helps the dough firm up, making it much easier to roll into balls later without sticking excessively.
Step 3: Form the Cookie Balls
Once the dough is chilled and firm, scoop and roll it into balls roughly 1 to 1 ½ inches in diameter. Generously coat each ball in powdered sugar for that classic crinkle look. Don’t be shy — the more powdered sugar, the more dramatic and beautiful those crackles will become!
Step 4: Bake to Perfection
Place the coated cookie balls on a parchment-lined baking sheet, spacing them about two inches apart. Bake them in a preheated 350°F oven for 7 to 9 minutes. You want to be careful not to overbake; the centers may still look slightly wet, which is perfect for achieving that fudgy, gooey heart that these cookies are famous for.
Step 5: Shape and Cool
When you remove the cookies from the oven, you can gently press them into perfect circles using a biscuit or cookie cutter if you like a tidier shape. Some powdered sugar may scatter during this process, but the charming crinkle effect will remain. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely. Get ready for a cookie experience unlike any other!
How to Serve Fudgy Brownie Crinkle Cookies with Espresso Powder Recipe
Garnishes
Adding a simple garnish can take these cookies to the next level. Try dusting them with an extra light sprinkle of powdered sugar or even a tiny pinch of espresso powder for an added visual and flavor pop. A few chocolate shavings on top can also enhance their decadent appeal.
Side Dishes
These rich cookies pair beautifully with a cold glass of milk or a warm cup of coffee or espresso, which complements the espresso powder in the cookie dough perfectly. For a more indulgent treat, serve alongside a scoop of vanilla or coffee-flavored ice cream for a quick dessert everyone will rave about.
Creative Ways to Present
Presentation can make these cookies even more irresistible. Arrange them on a rustic wooden board with sprigs of fresh mint or dust the platter with cocoa powder for a dramatic display. You could even sandwich two cookies with a swirl of whipped cream or frosting for a delightful brownie crinkle cookie sandwich that’s perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Once baked and fully cooled, store your Fudgy Brownie Crinkle Cookies with Espresso Powder Recipe in an airtight container at room temperature. They will stay delectably fresh for about 3 to 4 days. This makes them a fantastic option for baking ahead when you know you’ll want a quick chocolate fix.
Freezing
If you want to keep these cookies longer, they freeze beautifully. Place the cookies in a freezer-safe container with parchment paper between layers to prevent sticking. They’ll retain their fudgy goodness for up to 3 months. When you’re craving one, just thaw at room temperature or warm slightly for that freshly baked feel.
Reheating
To bring back their ooey-gooey center, warm cooled cookies in the microwave for 5 to 10 seconds before serving. This little trick revitalizes the fudgy texture and makes them taste like they just came out of the oven—pure bliss in every bite!
FAQs
Can I use a different brownie mix?
Absolutely! While a dark chocolate mix like Ghirardelli delivers the richest flavor, feel free to experiment with your favorite brand. Just keep in mind that the type of mix will slightly influence the final taste and texture.
Why is espresso powder used in this recipe?
Espresso powder enhances the chocolate flavor in a subtle but impactful way. It doesn’t make the cookies taste like coffee, but rather intensifies the depth and richness of the chocolate for a more complex flavor profile.
Can I skip the cream cheese?
The cream cheese adds moisture and a tender crumb, but if you do not have it on hand, you can omit it. Just know the texture may be a little less soft and fudgy, more like a traditional brownie cookie.
How do I know when the cookies are done?
Since these cookies are best slightly underbaked, look for puffed-up edges and centers that still seem a tad wet but set. They will continue to firm up as they cool, giving you that perfect fudgy texture.
Can I double or triple the recipe?
Yes, you can easily scale up this recipe. Just adjust the flour accordingly: use 120 grams for a double batch and 180 grams for a triple batch, to maintain the right balance of ingredients.
Final Thoughts
There is something truly special about the Fudgy Brownie Crinkle Cookies with Espresso Powder Recipe—its simplicity in ingredients combined with the irresistible fudginess and beautiful cracked exterior make it a standout in the world of homemade cookies. Whether you’re baking for a crowd or a quiet night in, these cookies will bring warmth and joy to everyone lucky enough to taste them. I can’t wait for you to try this recipe and, like me, fall in love with these brownies transformed into perfect crinkle cookies.
PrintFudgy Brownie Crinkle Cookies with Espresso Powder Recipe
These extra fudgy brownie crinkle cookies combine the rich, chocolatey flavor of brownies with the delightful texture of classic crinkle cookies. Made using a boxed brownie mix and a few simple ingredients, this recipe is quick, easy, and perfect for satisfying any chocolate craving. The addition of espresso powder amplifies the chocolate flavor, while chilling the dough ensures a perfect texture and ease of handling. In just about 30 minutes of prep and less than 10 minutes of baking, you’ll have irresistibly fudgy cookies that are sure to become a new family favorite.
- Prep Time: 10 minutes
- Cook Time: 7-9 minutes
- Total Time: 40-50 minutes (including chilling time)
- Yield: About 24 cookies (depending on size)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 box brownie mix (18–20 oz), ideally Ghiradelli dark chocolate mix
- ½ cup all-purpose flour (60 grams)
- 1 ½ teaspoons espresso powder
- 1 cup powdered sugar (for rolling)
Wet Ingredients
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 oz cream cheese, softened
Instructions
- Mix Ingredients: In a mixing bowl, combine the brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese. Using an electric mixer, beat the mixture thoroughly until it’s smooth and fully incorporated.
- Chill Dough: Cover the bowl and chill the dough for 30 minutes to 1 hour. This step is crucial to make the dough easier to handle and enhances the final texture of the cookies.
- Form Cookie Balls: Once chilled, scoop and roll the dough into 1 to 1 ½ inch balls. Generously coat each ball in powdered sugar, ensuring an even layer for the signature crinkle effect.
- Arrange for Baking: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 7-9 minutes. Be careful not to overbake; the centers should still appear slightly wet and cookies will puff up and set around the edges when done.
- Shape Cookies (Optional): After baking, while still warm, use a biscuit or cookie cutter to gently press the cookies into even circles if desired. This helps achieve a uniform shape but can cause some powdered sugar to scatter.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Serve: For extra fudgy centers, warm cooled cookies in the microwave for 5-10 seconds before serving.
Notes
- If doubling the recipe, adjust the flour to 120 grams; for a triple batch, use 180 grams.
- Store cookies at room temperature in an airtight container for 3-4 days.
- For longer storage, freeze cookies in a sealed freezer-safe container with parchment paper between layers for up to 3 months.
- Chilling the dough is essential for ease of handling and best cookie texture.
- Avoid overbaking to maintain a fudgy center; slightly underbaking is preferable.
- Microwaving cookies briefly before serving revives their gooey texture.
