Fudgy 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.
