Chewy Chocolate Brownie Crinkle Cookies Recipe

Brownie crinkle cookies that melt in your mouth and evoke the spirit of the holidays. Simple to prepare and finished with candy cane Hershey’s kisses, they make a festive addition to any cookie platter.

These cookies are a favorite with friends and family—chewy, chocolatey, and perfectly seasonal. They use everyday ingredients and are easy to adapt to gluten-free diets by swapping in a gluten-free all-purpose flour.

Why Make These Brownie Crinkle Cookies

They’re beautiful, chewy, and quick to chill—45 minutes in the freezer instead of several hours in the fridge like many crinkle recipes. A peppermint kiss pressed into the center gives each cookie a melt-in-your-mouth peppermint surprise and a festive look. I’ve successfully tested this recipe with gluten-free all-purpose flour for an easy swap.

Ingredients Needed

Granulated sugar

Olive oil — use a high-quality, mild-tasting oil (vegetable oil can be used as an alternative).

Cocoa powder

Eggs

Vanilla extract

Baking powder — make sure it’s fresh for best rise.

All-purpose flour — or use an all-purpose gluten-free flour for a gluten-free version.

Salt

Powdered sugar (confectioners’ sugar) — essential for the crinkled top, so don’t skip it.

Peppermint kisses (Candy Cane Hershey Kisses)

Steps To Make

Step one. In a stand mixer or a large bowl, combine granulated sugar, cocoa powder, olive oil, and vanilla extract. Mix until combined, then add the eggs one at a time, mixing slowly after each addition. Set aside.

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

Step three. Add the dry mixture to the wet ingredients and combine until just mixed—avoid overmixing. The dough should be thick and able to hold its shape.

Step four. Transfer the dough to a smaller bowl if needed, cover with plastic wrap, and chill in the freezer for about 45 minutes (set a timer). Alternatively, refrigerate for 2 hours. When the dough is chilled, pour powdered sugar into a shallow bowl and set aside.

Step five. Line one or two cookie sheets with parchment paper. Using a small cookie scoop, roll the dough into 1-inch balls. Roll each ball well in the powdered sugar so they’re evenly coated, and place them about one inch apart on the prepared sheet.

Step six. Bake at 350°F (175°C) for about 10 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes after removing them from the oven. Unwrap the candy cane kisses and press one gently into the center of each warm cookie. If a cookie splits slightly when you press in the kiss, press the edges back together and hold briefly—the cookie will hold its shape as it cools.

Other recipes you may like

• Chocolate Chip Granola Cookies
• 20 Minute Pumpkin Spice Cookies
• Five Ingredient Crockpot Christmas Crack

If you enjoyed this recipe, let me know! Thanks for being here and happy baking.