• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Desserts Cookies
Leave a Review

Fudgey Chocolate Brownie Crinkle Cookies

40 min
GF Gluten-Free VG Vegetarian
by: Lindsay Grimes
May 16, 2023 (Updated: September 21, 2024)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

This is a vertical overhead image of a white plate with chocolate brownie crinkle cookies on it. One cookie has a bite taken out. The plate sits on a light grey surface.
Brownie crinkle cookies are soft and tender with fudgey middles and crisp edges. Roll them in powdered sugar for a sweet crinkle top!

Brownie Crinkle Cookies are a rich and decadent delight made with the wholesome goodness of almond flour. These cookies offer a twist on the classic chocolate cookie, combining the intense and fudgy brownie texture with the crisp edges of a cookie.

With their crinkled tops, soft and chewy centers, and powdered sugar coating, are sure to hit all the right notes and leave you craving for more.

Why You’ll Love these Brownie Crinkle Cookies

Rich chocolate flavor! These brownie crinkle cookies are infused with the rich, intense chocolate flavor that resembles the taste of brownies. The combination of cocoa powder, chocolate chips, and the fudgey texture creates a decadent chocolate treat.

Soft and chewy texture! Brownie crinkle cookies have a soft and chewy texture that you won’t be able to get enough of. The exterior is slightly crisp, while the interior remains moist and tender. The combination of the crinkled surface and the fudgey center creates a delicious contrast of textures in every bite.

Crinkle tops! They’re so cute! One of the distinctive features of brownie crinkle cookies is their crinkled or crackled appearance on the surface. This is achieved by rolling the dough in powdered sugar before baking. The result is not only visually appealing but gives the tops a textured surface.

Melty chocolate bursts! The chocolate chips studded throughout the cookies creates pockets of melty chocolate with each bite. When the cookies are warm and fresh out of the oven, these chocolate chips are gooey and melty, enhancing the overall flavor and texture experience.

Ingredients for Brownie Crinkle Cookies

Blanched Almond Flour: Blanched almond flour, made from finely ground blanched almonds with the skin removed, adds moisture and helps create a tender texture in the cookies. Check out my Kitchen Hack: How to Make Almond Flour to make your own!

Cocoa Powder: Cocoa powder is responsible for the rich, chocolatey flavor in these cookies.

Baking Soda: Baking soda is a leavening agent that helps the cookies rise and creates a soft and tender texture. It reacts with the other ingredients, resulting in a lighter and more airy texture.

Salt: Salt enhances the flavors and brings out the sweetness of the cookies.

Unsalted Butter: Butter contributes to the tenderness and moisture of the cookies. Using unsalted butter allows you to control the amount of salt in the recipe.

Coconut Sugar: Coconut sugar adds a subtle caramel-like flavor and sweetness to the cookies.

Vanilla: Vanilla extract enhances the overall flavor profile of the cookies. It adds a warm and aromatic note that complements the chocolatey taste.

Egg: Eggs act as a binding agent in baking and provide structure and moisture to the cookies. They contribute to the texture and help the cookies hold together during baking.

Chocolate Chips: Chocolate chips are an additional chocolate flavor and provide bursts of melty studs throughout the cookies.

Powdered Sugar: Powdered sugar, also known as confectioners’ sugar, is used for rolling the cookies before baking. It creates a thin, sweet coating on the outside of the cookies and adds a touch of sweetness. The powdered sugar also contributes to the crinkle tops that are characteristic of these cookies.

This is an overhead vertical image of nine brownie crinkle cookies coated in powdered sugar on a gold cooling rack. The cooling rack sits on a light grey surface.

How to Make Brownie Crinkle Cookies

  1. Preheat the oven to 350F. This ensures that it reaches the desired temperature by the time you’re ready to bake the cookies.
  2. Lining the baking sheet or a silicone baking sheet. This will prevent the cookies from sticking to the pan and makes for easy cleanup afterward.
  3. In a stand mixer or a large bowl with a whisk, combine the softened butter and coconut sugar. Beat the butter and sugar together until they are well combined, light in color, and creamy in texture. This process incorporates air into the mixture, resulting in a softer and lighter cookie texture.
  4. Once the butter and sugar are creamed, add the egg and vanilla extract to the mixture. Whisk until they are fully combined.
  5. In a separate bowl, combine the dry ingredients, including cocoa powder, almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing, ensuring that all the dry ingredients are incorporated. The resulting dough will be thick and sticky.
  6. Add the heaping 2 cups of chocolate chips to the dough and mix by hand until they are evenly distributed.
  7. Place the dough in the refrigerator to chill for 20-30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker cookies with a better shape.
  8. Once the dough has chilled, scoop out 1-2 tablespoon-sized balls of dough. Roll each ball in powdered sugar until it is well coated.
  9. Place the coated cookies on the lined baking sheet and press them to slightly flatten. Bake the cookies in the preheated oven for 11 minutes. The baking time may vary slightly depending on your oven, so keep an eye on them to ensure they don’t over-bake.
  10. Once the cookies are baked, remove them from the oven and transfer them to a cooling rack. Allow the cookies to cool completely before storing them. However, you can also enjoy them warm if desired. Store the cookies in an airtight container to maintain their freshness.

Variations to Try

Mint Chocolate Chip

Add a teaspoon of mint extract to the dough along with the vanilla extract. Fold in some chopped mint chocolate or mint chocolate chips along with the regular chocolate chips for a refreshing twist.

Peanut Butter Swirl

Swirl in some creamy peanut butter into the dough before rolling and baking the cookies. You can either dollop spoonfuls of peanut butter on top of the dough and swirl it in with a toothpick or gently fold it into the dough for a marbled effect.

Salted Caramel

Drizzle some salted caramel sauce on top of each cookie before baking and sprinkle with flakey salt for a sweet and salty combination.

Espresso Chocolate

Mix in a tablespoon of instant espresso powder into the dry ingredients to give the cookies a subtle coffee flavor. It pairs wonderfully with the chocolate.

Nutty Delight

Instead of rolling the cookie dough in powdered sugar, roll them in chopped nuts. The added crunch and nuttiness will take the cookies to another level.

Raspberry Jam Filling

After chilling the dough and rolling the cookie dough balls in powdered sugar, make an indentation in each cookie dough ball using your thumb or the back of a spoon. Fill each indentation with a small spoonful of raspberry jam before baking. The jam will add a fruity burst to each bite.

Orange Zest

Add the zest of one orange to the dough for a citrusy twist. The orange flavor pairs well with chocolate and adds a bright and refreshing element to the cookies.

Tips for Success

Soften butter properly: Softened butter should be pliable and easily spreadable, but not melted. To soften butter, take it out of the refrigerator about 1-2 hours before starting the recipe. Alternatively, you can gently microwave it in short bursts, checking frequently to avoid melting.

Chill the dough: Chilling the dough helps prevent excessive spreading during baking, resulting in thicker, chewier cookies with better shape. It also allows the flavors to meld and the dough to become easier to handle. Follow the recipe’s chilling time, and if the dough becomes too firm to scoop, let it sit at room temperature for a few minutes.

Allow cookies to cool completely: Give the cookies time to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set and firm up, preventing them from breaking apart.

This is a vertical image of a stack of three brownie crinkle cookies on a gold baking sheet. More crinkle cookies are blurred in the background.

How to Store Extra Cookies

Allow the cookies to cool completely: After baking, let the cookies cool on a wire rack until they reach room temperature. This ensures that they set and firm up properly before storing.

Line the container: For added protection, you can line the container with a sheet of parchment paper or wax paper to prevent the cookies from sticking to the container or each other.

Layer the cookies: Place the cooled cookies in a single layer inside the container. If you need to stack multiple layers, separate them with sheets of parchment paper or wax paper to prevent them from sticking together.

Store at room temperature: Place the container in a cool, dry area away from direct sunlight. Avoid storing the cookies in places with high humidity or heat, as these conditions can make the cookies go stale or lose their texture.

More Chocolate Recipes to Try

20-Min Chewy Chocolate Brownie Cookies

20-Min Fudgey Tahini Brownies with Almond Flour

20-Min Chewy Almond Flour Double Chocolate Cookies

1-Min Quickie Gooey Chocolate Mug Cake

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical overhead image of a white plate with chocolate brownie crinkle cookies on it. One cookie has a bite taken out. The plate sits on a light grey surface. Recipe
GF Gluten-Free VG Vegetarian

Fudgey Chocolate Brownie Crinkle Cookies

Brownie crinkle cookies are soft and tender with fudgey middles and crisp edges. Roll them in powdered sugar for a sweet crinkle top!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 30 minCook: 11 minTotal: 40 min
Print recipe Rate recipe Pin Save recipe
Servings: 12 cookies

Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 cup sea salt
  • 5 tbsp unsalted butter, at room temperature
  • 3/4 cup coconut sugar
  • 1 1/2 tsp vanilla
  • 1 egg
  • 1/2 cup chocolate chips
  • 1 cup powdered sugar for rolling

Instructions

  1. Preheat the oven to 350F.
  2. Line the baking sheet or a silicone baking sheet.
  3. In a stand mixer or a large bowl with a whisk, beat the softened butter and coconut sugar until they are well combined. Add the egg and vanilla extract to the mixture. Whisk until they are fully combined.
    This is an overhead horizontal image of a silver mixing bowl with wet ingredients creamed together and an egg cracked on top. The mixing bowl sits on a light grey/white surface.
  4. In a separate bowl, combine the dry ingredients, including cocoa powder, almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing, ensuring that all the dry ingredients are incorporated. The resulting dough will be thick and sticky.
    This is an overhead horizontal image of a silver mixing bowl with raw chocolate batter in it. The mixing bowl sits on a light grey/white surface.
  5. Add the heaping 2 cups of chocolate chips to the dough and mix by hand until they are evenly distributed.
    This is an overhead horizontal image of a silver mixing bowl with raw chocolate batter in it. Chocolate chips are on top of the batter. The mixing bowl sits on a light grey/white surface.
  6. Place the dough in the refrigerator to chill for 20-30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker cookies with a better shape.
  7. Once the dough has chilled, scoop out 1-2 tablespoon-sized balls of dough. Roll each ball in powdered sugar until it is well coated.
    This is a horizontal image looking from a side view of powdered sugar in a bowl with balls of chocolate cookie dough in them. Two balls are coated in powdered sugar and the other, closest to the camera is not yet coated, sitting on top of the sugar.
  8. Place the coated cookies on the lined baking sheet and press them to slightly flatten. Bake the cookies in the preheated oven for 11 minutes. The baking time may vary slightly depending on your oven, so keep an eye on them to ensure they don’t over-bake.
    This is an overhead horizontal image of a baking sheet lined with crinkled white parchment paper. Size cookie dough balls coated with powdered sugar are on the baking sheet. The baking sheet sits on a light grey surface.
  9. Once the cookies are baked, remove them from the oven and transfer them to a cooling rack. Allow the cookies to cool completely before storing them. However, you can also enjoy them warm if desired. Store the cookies in an airtight container to maintain their freshness.
    This is an overhead horizontal image of nine brownie crinkle cookies coated in powdered sugar on a gold cooling rack. The cooling rack sits on a light grey surface.

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 199
  • Sugar: 25.6g
  • Sodium: 2023mg
  • Fat: 91g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28.8g
  • Fiber: 1.6g
  • Protein: 2.3g
  • Cholesterol: 28mg
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram
This is a vertical overhead image of a white plate with chocolate brownie crinkle cookies on it. One cookie has a bite taken out. The plate sits on a light grey surface. Text overlay reads "brownie crinkle cookies so fudgey!"
20 shares
  • Share
  • Tweet
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • Chocolate Walnut Avocado Brownie Cookies
  • Almond Flour Red Velvet White Chocolate Chip Cookies
  • This is an overhead image of chocolate chip cookies laid out on a white surface. One cookie has a bite taken out.
    Chewy Almond Flour Chocolate Chip Cookies

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Minute Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Cookies

This is an overhead vertical image of a gold cooling rack with cookies on it. The cookies are studded with blueberries and have a lemon curd pool in the middle. The cooling rack is in a light grey surface.

Bright Blueberry Studded Lemon Curd Cookies with Almond Flour

This is an overhead vertical image of a silver cooling rack with mini chocolate chip cookies piled on top. The image focuses on the bottom left corner of the cooling rack with the rest of the cooling rack out of frame. The cooling rack sits on a white terrazzo surface.

Soft-Baked Mini Chocolate Chip Cookies with Almond Flour

Soft Baked Chocolate Chunk Cottage Cheese Cookies (with almond flour)

This is a vertical image looking at a cookie with a bite taken out of it from the side. The cookie leans against another cookie with white chocolate chips and more cookies are blurred in the background. All cookies sit on a white piece of parchment paper.

Chewy Pumpkin White Chocolate Chip Cookies (with Crushed Gingersnaps)

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Reader Faves: Gluten-Free Desserts
    • Gluten free macarons
    • Banana mug cake
    • Almond butter bars
    • Peanut butter Cheerio bars
    • Chia seed cookies
    • More gluten-free desserts
  • Top Chocolate Desserts
    • Chocolate quinoa crisps
    • Microwave baked oats
    • Hot chocolate bombs
    • Chocolate banana bread
    • Peanut butter brownies
    • All chocolate recipes
  • DIY & How To
    • Dried orange garland
    • How to melt chocolate chips
    • DIY face oil
    • Oven-baked eggs in a muffin tin
    • How to make taco seasoning
    • How to make oat milk in 5 minutes
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2025 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
20 shares