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Chocolate crinkle cookies are a holiday classic for good reason—soft, fudgy centers with a crisp powdered sugar exterior that “cracks” into a beautiful crinkled pattern as they bake. They’re as pretty to look at as they are delicious!
This simple drop cookie recipe uses melted chocolate for deep cocoa flavor and just a few pantry staples. Chill the dough if needed, roll in confectioners’ sugar, and bake until set. They’re perfect for cookie exchanges, party trays, or just to stash in the freezer for chocolate cravings!
What You’ll Like About This Dish
- Classic holiday favorite. These pretty cookies are always a hit on cookie trays and at parties.
- Deep chocolate flavor. Made with real melted chocolate for rich fudgy centers.
- Easy to make ahead. Dough can be chilled, and baked cookies freeze beautifully.
Ingredient Notes
- Butter: Use unsalted for best control of salt level.
- Unsweetened chocolate: Melted and cooled slightly—adds depth you don’t get from cocoa alone.
- Eggs: Help give the cookies their signature brownie-like texture.
- Milk: Just a little for moisture and tenderness.
- Nuts (optional): Chopped pecans or walnuts add texture, but you can skip them for nut-free cookies.
- Confectioners’ sugar: For the final roll—don’t skimp! It creates the dramatic crackle.
How to Make Chocolate Crinkles
- Start by melting the unsweetened chocolate and letting it cool slightly. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs one at a time along with the melted chocolate.
- Stir in the dry ingredients, alternating with milk, until the dough is combined. Fold in the chopped nuts, if using. If the dough feels soft, refrigerate it for 20–30 minutes to make shaping easier.
- Scoop or roll the dough into 1-inch balls, then roll generously in confectioners’ sugar. Place on prepared baking sheets, spacing them about 2 inches apart. Bake until the cookies are firm in the center and the sugar coating is nicely crackled.
- Let the cookies cool on wire racks.
Recipe Variations
- Skip the nuts. Omit the pecans or walnuts for a smoother, nut-free version.
- Add a hint of espresso. A 1/2 teaspoon of instant espresso powder intensifies the chocolate flavor.
- Roll twice. For extra contrast, roll the dough balls in granulated sugar before the confectioners’ sugar.
How to Store (and Reheat)
Refrigerate: Not necessary—store at room temperature in an airtight container for 4 to 6 days.
Freeze: Place cooled cookies in a freezer bag or airtight container. Label and freeze for up to 3 months.
To Defrost: Let thaw at room temperature for about an hour before serving.
Chocolate Crinkle Cookies
Ingredients
- Butter, oil, or cooking spray, for greasing the baking sheets
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 ounces unsweetened chocolate, melted and cooled slightly
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
- 2 tbsp milk
- ½ cup chopped pecans or walnuts (optional)
- Sifted confectioners' sugar, for rolling
Recommended Equipment
- Electric hand mixer or stand mixer
Instructions
- Heat the oven to 350°F and lightly grease baking sheets or line them with parchment paper.Butter, oil, or cooking spray (for greasing the baking sheets)
- In a large mixing bowl, cream butter and granulated sugar until light; add vanilla extract, then beat in eggs and melted chocolate.1/2 cup unsalted butter (softened) | 1 1/4 cups granulated sugar | 2 tsp vanilla extract | 2 eggs | 2 ounces unsweetened chocolate (melted and cooled slightly)
- Combine the flour, baking powder, and salt in a separate bowl and stir to blend.2 cups all-purpose flour | 2 tsp baking powder | 1/2 tsp fine salt
- Add the dry ingredients to the creamed mixture, alternating with the milk. Stir in chopped pecans or walnuts (if using). Chill the dough for 1 hour.2 tbsp milk | 1/2 cup chopped pecans or walnuts (optional)
- Shape the cookie dough into 1-inch balls and roll them in confectioners' sugar. Arrange them on the baking sheets about 2 inches apart.Sifted confectioners' sugar (for rolling)
- Bake the cookies for 12 to 14 minutes, or until the tops are crackled and the centers are just set.
- Let the cookies cool on the baking sheets for a few minutes, then transfer them to racks to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
