I love boxed cake mix recipes when I am craving something sweet. Brownies can be bought the same way, the best way to tweak those is to make brownie crinkle cookies y’all. It’s a cheap way to make pretty cookies to take over to a friend’s house or enjoy on a weekend. (affiliate links present, originally published 6/22)
Chocolate Crinkle Cookies with Cake Mix
At Christmas time we made cake mix crinkle cookies with white cake mix (you could use devil’s food instead if you didn’t want it from scratch). With a little food coloring they were transformed into green and red bites of goodness. So cute they were. From there you can make a bunch of different varieties depending on the flavor you choose.
When it comes to boxed brownie mix you will only have a few options. I love the dark chocolate Ghirardelli variety but there are cheaper versions from Pillsbury that are milk chocolate, some with chocolate chips in them already. Use what you have on hand or the type that seems the yummiest to you.
Chocolate Crinkle Cookies
You can make cake mix brownies but for this one you really want the original, and go from there. You will NOT use the ingredients shown on the box itself, only use what is listed below in the printable recipe card below. Maybe you’ve always thought that all you could do was to make these babies in an 8×8 pan, not true.
Ghirardelli Brownie Mix Crinkle Cookie Recipe
This needs 5 items, with 2 optional add ins;
- Brownie mix
- Eggs are best if room temperature but whatever
- Vegetable oil
- Use some all purpose flour so the dough is firmer
- Powdered sugar will be used to coat the outside
- Chocolate chips and instant coffee you can add into the batter as well
Need something even simpler? Use just 2 ingredients to make our cherry brownies some time. For those you really could use any sort of pie filling but cherries seem like the obvious choice with chocolate to me.
Brownie Mix Crackle Cookies
Crinkle, crackle, call them what you want but everyone always says how cool these are. What’s the key to this look, it’s when you roll the dough in the powdered sugar of course. Since the brownie batter is rather thick with these ingredients there really isn’t a need to chill the dough.
Don’t worry if it’s like really thick, kinda’ like chocolate playdough. When your oven is preheating get everything prepped so you can just roll, roll, set on the sheet. If your sheet isn’t really non stick then just lay baking trays / sheets with parchment paper instead.
5 Ingredient Dessert
Now let’s talk about baking time for these, because it’s a big deal. The first question is do you like the middle piece or edge the best? Here’s how you get them just right:
- 11 minutes will create a middle brownie piece consistency
- If you like the edges then bake for 13 minutes
Of course this will vary a minute or two depending on your oven itself, and how large you make each ball. Make them all the same size, 24 in all to follow this timing.
Fudgy Chocolate Crinkle Cookies
Now if you want to use cake instead of brownie mix we do have instructions in our Cake Mix Cool Whip Cookies post. Here’s what you’re going to do.
- Preheat oven to 350 degrees F. In a large bowl, hand mixer or stand mixer add dry ingredients; brownie mix, flour and coffee if you’re adding that. Whisk until combined.
- Add room temperature eggs, vegetable oil, and your mix. The batter will be very thick. Fold in 1/2 cup chocolate chips.
- Scoop up 1-2 Tbsp of your mix and roll dough into balls with your palms. Put the powdered sugar into a bowl and roll your ball into it.
- Place on a baking sheet sprayed with non stick cooking spray or lined with parchment paper.
- Make sure they are 1″ apart so they can spread out a bit.
- Bake for 11-13 minutes or until the tops are cracked and edges are firming up and middle no longer looks raw.
- 11 will give you a very moist chewy texture, 13 will be closer to a brownie edge piece
- Remove pan and set the whole thing on a cooling rack. Keep on baking sheet until cooled for best results.
One reason why these are so simple is that most of the ingredients like cocoa powder and others you may not have on hand are already in the box. You also can use just one bowl and not deal with wet and dry ingredients in separate ones. Same goes for making other flavors like cake mix red velvet crinkle cookies and more.
Betty Crocker Brownie crinkle cookies
The biggest thing to remember when baking cookies is to NOT overbake them, that is the worst. Seriously they will continue to bake on the hot cookie sheet after you take them out y’all. You want to remember that when touching the top because if they are are semi firm on the outer rim and not wet in the middle, they are ready to remove.
This isn’t the case with just these, all baked goods need to be tender. From our vanilla cookie recipe, to chocolate chip and everything in between. Remember that when they’re taken out and cooled they will continue to firm up.
If they get to the point where the center is firm they are going to be crunchy and/or dry. Nobody wants that goin’ on. The ooeir and gooeir they are the better if you ask me. Just like making brownie in a mug you will just need one with a glass of milk to satisfy your dessert cravings for sure.
Can chocolate crinkle cookies be frozen?
I mean we never have so many that we wouldn’t finish them off within a few days so we don’t but you could. If you will finish them off within 3 days I’d just use a freezer bag, suck the air out and leave them on the countertop. In the freezer do the same thing but lay flat and they’ll last this way for a good 3 months.
Take all or one out to thaw at a time but just remember to seal it really good again before putting them back into the coldness.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Brownie Crinkle Cookies
- Preheat oven to 350 degrees F. In a large bowl add the brownie mix, flour and instant coffee if you're adding that. Whisk until combined.
- Add eggs and vegetable oil and mix. The batter will be very thick. Fold in the chocolate chips.
- Scoop up 1-2 Tbsp of mix and roll into a ball with your palms. Put the powdered sugar into a bowl and roll your ball into it.
- Place on a baking sheet that has been sprayed with non stick cooking spray or lined with parchment paper.
- Make sure they are 1" apart so they can spread a bit.
- Bake for 11-13 minutes or until the tops are cracked and edges are firming up and middle no longer looks raw. (11 will give you a very moist chewy texture, 13 will be closer to a brownie edge piece)
- Remove and set on a cooling rack, keep on baking sheet until cooled for best results.