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: 10 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.
SUMMARIZE & SAVE THIS CONTENT ON
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 about 10 minutes, just until the tops are crackled and the centers are set but still soft. Chocolate cookies can overbake quickly, so keep a close eye near the end. It's better to pull them a touch early than risk a dry cookie. Let them rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack. If you like, sprinkle a pinch of flaky sea salt on top while they're still warm. Enjoy fresh, or let them cool completely before tucking into cookie 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 2 Bakers Bars Chocolate
- 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 eggs and sugar 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 2 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.
Video
Nutrition
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.
