Crinkle-Topped Brownie Cookies
The holidays and cookies simply go together. I love to bake year-round, but there's something about the "-ber" months that makes pulling out the cookie sheets a little more joyful. These brownie cookies are one of my favorite treats to whip up: chewy and fudgy with a rich chocolate flavor and signature crinkled tops, they're a cozy classic that always earns a spot in our holiday tins.
If you're building a cookie box this year, these pair beautifully with Old-Fashioned Toffee, Starbucks Cranberry Bliss Bars, Cranberry Orange Icebox Cookies, Jam-Filled Thumbprint Cookies, and Peppermint Bark. They're sturdy, shippable, and simple to make in batches for gifting.
Quick Look at This Recipe
- 🕒 Prep Time: 15 minutes
- 🔥 Bake Temp: 350°F
- ⏲ Cook Time: 11-12 minutes
- 💰 Cost to Make: Around $10 per batch
- 🍫 Flavor: Rich dark chocolate
- 🍪 Texture: Crackly top, fudgy brownie middle
- 🎄 Best For: Cookie boxes, holiday trays, gifting
- 🧂 Topping: Flaky sea salt (optional but recommended)
- 🧁 Skill Level: Beginner-friendly
- 💡 Pro Tip: Beat the eggs and sugars for the full 7 minutes for that glossy, bakery-style finish
A quick note on cost:
These cookies lean a little more indulgent than everyday bakes. With two bars of quality chocolate, they land around $10 for a batch of 20-30 cookies. That said, they're rich, crinkly-topped, and worthy of a holiday cookie tray or gifting box. Think: small batch, big payoff.
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Why You'll Love These Brownie Cookies
These cookies bring everything you love about brownies-deep chocolate flavor, chewy centers, shiny tops-into a format that's easy to share and store. They bake up quickly, don't require any chill time, and are just the thing for holiday trays or a cozy night in with a glass of milk.
You'll love them because they're:
- Rich and indulgent, with that perfect fudge-meets-cookie texture
- Quick to whip up (no chilling needed!)
- Great for gifting or batch baking
- Beautiful on their own or customizable for future add-ins like nuts or crushed peppermint
They're the kind of cookie people ask you for the recipe of-and the kind you'll want to make again and again.
Ingredient Notes + Substitutions
- Dark chocolate (60%) - Chopped bar chocolate works better than chips here for melting. Look for baking chocolate or high-quality bars. If you'd like to cut cost, chocolate chips will work, the texture may be slightly less glossy on top, but still delicious.
- Salted butter - Balances the sweetness of the sugars. If you only have unsalted, add an extra pinch of salt.
- Granulated + light brown sugar - The combination gives these cookies a shiny top and a chewy texture inside.
- Dutch-process cocoa powder - Adds depth and a rich chocolate color. Regular cocoa powder works, but the flavor won't be quite as bold.
- Eggs - Room temp eggs help everything emulsify better. Don't skip the long mixing time, they create the structure you need for that crackle top.
- Vanilla extract - Adds warmth and rounds out the chocolate.
- Flaky sea salt - Optional, but it enhances the richness and makes the tops extra pretty.
📌 This recipe yields about 30 small cookies, making it perfect for a cookie exchange or holiday tray.
Step-by-Step How to Make It
- Start by melting the butter and chopped chocolate together until silky smooth. This can be done in a saucepan or gently in the microwave. Let it cool slightly so it doesn't scramble the eggs later on.
- While the butter and chocolate are melting, combine the dry ingredients: Flour, cocoa powder, salt, and baking powder together and set aside.
- While chocolate mixture is cooling, beat the eggs and sugars together for a full 7 minutes. This step is key for achieving that glossy, crinkled top, don't shortcut it!
- Fold in the melted chocolate mixture, then add the dry ingredients until just combined. The dough will be very soft, almost like brownie batter.
- Scoop it using a tablespoon-sized cookie scoop onto your lined baking sheet. The dough won't hold a perfect ball shape-don't worry, that's normal.
- Bake for 11-12 minutes, just until the tops are crackled and the centers are set but still soft. Let them cool for 5 minutes on the tray before moving to a rack. Top with a pinch of flaky sea salt if you'd like. Serve warm, or let them cool fully before packing into tins.
Variations or Different Ways to Use It
- Add chopped nuts - Walnuts or pecans are classic with chocolate and add great texture.
- Crushed peppermint - Press crushed candy cane into the tops before baking for a festive touch.
- Espresso version - Add ½ teaspoon instant espresso powder to the dough to deepen the chocolate flavor.
- Double chocolate chunk - Stir in chocolate chips or chunks right before scooping for extra melty bites.
FAQ Section
Yes! Bake a batch and store them in an airtight container for up to 4 days, or freeze the dough in pre-portioned scoops.
The most common cause is under-mixing the eggs and sugar. Be sure to beat for the full 7 minutes to get the texture right.
Absolutely. Just add an extra 1-2 minutes to the bake time and keep an eye on them-they should be cracked on top and just set in the center.
Yes, this recipe doubles well and is great for gifting or holiday trays.
Storage + Reheating Tips
- Room temperature: Store cooled cookies in a sealed container for 3-4 days.
- Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag. They'll keep for up to 2 months.
- Reheating: Warm individual cookies in the microwave for 8-10 seconds to bring back the soft, fudgy center.
For storing, I love using these stackable glass containers for easy visibility and freshness.
Crinkle-Topped Brownie Cookies
Ingredients
- 6 tablespoon 84g salted butter
- 8 oz 227g dark chocolate (60% cocoa), chopped
- ½ cup 63g all-purpose flour
- ¼ cup 20g Dutch-process cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup 100g granulated sugar
- ½ cup packed, 83g light brown sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- Flaky sea salt for sprinkling optional
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Melt the butter and chopped chocolate together until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla for 7 minutes on high speed.
- Mix in the melted chocolate mixture.
- Add the dry ingredients and mix until just combined. Dough will be soft.
- Scoop dough into 1 tablespoon portions onto prepared baking sheet, spacing 1½ inches apart.
- Bake for 9-10 minutes, until tops are crackled.
- Let cool 5 minutes on baking sheet, then transfer to a wire rack. Sprinkle with flaky sea salt, if desired.
Closing Thoughts from the Homestead
There's something really grounding about baking during the holidays, especially when it's a recipe like this. These brownie cookies are simple, rich, and just the right kind of indulgent for the season. I love baking them on snowy mornings with the fire going and a warm drink nearby, then wrapping them up for neighbors or slipping them into our cookie tins.
If you make a batch, I'd love to see! Tag me on Instagram and let me know how they turned out.
