Brownie Crinkle Cookies

5 from 3 votes
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Brownie crinkle cookies that melt in your mouth, look and taste like Christmas. Easy to make, topped with candy cane kisses making them stand out on your cookie platters!

These cookies always make my friends and family smile, they are so festive and they are delicious. They are made with easy ingredients and will jazz up your cookie recipes this time of year.

Close up photo of brownie crinkle cookies.
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Why Make These Brownie Crinkle Cookies

They are beautiful, chewy and easy to make. You only need to chill the dough for 45 min in the freezer versus a few hours in the fridge like other crinkle recipes. This brownie crinkle cookie has melt in your mouth peppermint kisses in the middle making them look festive. You can easily make them gluten-free. I have tested this recipe several times with gluten free all purpose flour.

Ingredients Needed

Ingredients needed for brownie crinkle cookies.

Granulated Sugar.

Olive oil. A high quality oil with a mild taste.

Cocoa powder.

Eggs.

Vanilla extract.

Baking powder. Be sure it is fresh.

All purpose flour. Gluten free all purpose flour will also work.

Salt.

Powdered Sugar. also known as confectioner sugar. This is to make our cookies have the crinkle top, don’t skip this part!

Peppermint kisses. Also known as Candy Cane Hershey Kisses.

Steps To Make

steps to make brownie crinkle cookies.

Step one. In a stand mixer or in a large bowl, mix granulated sugar, cocoa powder, olive oil and vanilla extract together. Slowly add one egg at a time. Set aside.

Step two. In a medium bowl whisk together the flour, baking powder, salt.

Step three. Add the dry mix to the wet mix in the stand mixer or into the large bowl of wet ingredients. Combine, but try not to over mix. Dough should be thick and keep shape.

Step four. Place dough into the smaller bowl if you need for room. Cover with plastic wrap and stick into the freezer for about 45 minute (make sure you set a timer). Or you can refrigerate for 2 hours. Add the powdered sugar to a bowl and set aside until cookie dough has chilled.

step three to make brownie crinkle cookies.

Step five. You will need two cookie sheets or you will need to bake two batches. On a parchment lined cookie sheets, use a small cookie scoop and gently roll the chocolate brownie crinkle dough into 1 inch balls, one at a time. Dip them well in the powdered sugar and place on the cookie sheet about one inch apart.

Step six. Bake on 350º for about 10 minutes. Let the cookies cool for about 5 minutes on cookie sheets once done. Unwrap the candy cane kisses and gently press them into the center of the brownie crinkle cookie. If the cookie splits a little while pressing the kiss into it, simply gently press it back together and hold together for a little while it should keep its form. 

up close center of the brownie crinkle cookie.

Recipe FAQ’s

How can I make these gluten free?

Yes, you need all purpose gluten free flour

Can I make these without the candy cane kisses?

Yes, you can skip the kisses or use any kisses you may like better.

What makes these cookies crinkle?

Dipping them in powdered sugar will make them crinkle on the top while baking.

How can I chill the dough quickly?

in the freezer for 30 – 45 minutes. Just make sure you set a timer.

Other recipes you may like

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Brownie Crinkle Cookies
5 from 3 votes

Brownie Crinkle Cookies

Brownie crinkle cookies that melt in your mouth, look and taste like Christmas. Easy to make, topped with candy cane kisses making them stand out on your cookie platters! 
Prep: 1 hour
Cook: 10 minutes
0 minutes
Servings: 14

Ingredients 

  • 1 cup granulated white sugar
  • ½ cup cocoa powder
  • ¼ cup olive oil , *
  • 2 large eggs
  • tsp vanilla extract
  • tsp baking powder
  • 1 cup all purpose flour, *
  • ½ tsp salt
  • cup powdered sugar
  • 14 candy cane Hershey Kisses

Instructions 

  • In a stand mixer or in a large bowl, mix granulated sugar, cocoa powder, olive oil and vanilla extract together. Slowly add one egg at a time. Set aside. 
  • In a medium bowl whisk together the flour, baking powder, salt.
  • Add the dry mix to the wet mix in the stand mixer or into the large bowl of wet ingredients. Combine, but try not to over mix. Dough should be thick and keep shape. 
  • Place dough into the smaller bowl if you need for room. Cover with plastic wrap and stick into the freezer for about 45 minute (make sure you set a timer). Or you can refrigerate for 2 hours. Add the powdered sugar to a bowl and set aside until cookie dough has chilled. 
  • You may need two cookie sheets or you will need to bake two batches. On a parchment lined cookie sheets, use a small cookie scoop and gently roll the chocolate brownie crinkle dough into 1 inch balls, one at a time. Dip them well in the powdered sugar and place on the cookie sheet about one inch apart. 
  • Bake on 350º for about 10 minutes. Let the cookies cool for about 5 minutes on cookie sheets once done. Unwrap the candy cane kisses and gently press them into the center of the brownie crinkle cookie. If the cookie splits a little while pressing the kiss into it, simply gently press it back together and hold together for a little while it should keep its form.  

Notes

*you may also use vegetable oil
*all purpose gluten free powder will also work

Nutrition

Calories: 166kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 135mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 34IU | Calcium: 39mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 1 hour
Cook Time: 10 minutes
0 minutes
Course: Dessert
Cuisine: American
Servings: 14
Calories: 166
Keyword: chocolate, crinkle cookies, gluten free
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1 Comment

  1. 5 stars
    Made these as written last night and they were delicious! Real big fan of the peppermint and chocolate combo