I told you I wouldn’t be making Christmas cookies until it was actually Christmas. And naturally, a week or two later, I’m getting to posting them ;)
I love chocolate crinkle cookies. I love how seasonal they are, how pretty they are, and how delicious they are. However, I think the traditional ones are a huge pain. The dough is usually really sticky and hard to work with, so you have to chill it between batches, and in the end, it’s a big mess (but my hands are usually nicely moisturized).
So I thought, hey, maybe a brownie-mix-cookie-dough could potentially work as a chocolate crinkle cookie recipe. And sure enough, one little Google search later dropped me on the jackpot from Taste of Home — Brownie Crackle Cookies. Easy, easy, easy, and tasty. The four most important criteria for any cookie.
- 1 package fudge brownie mix (13-in. x 9-inch pan size)
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup water
- 1/4 cup canola oil
- 1 cup (6 ounces) semisweet chocolate chips
- Confectioners’ sugar
- Preheat oven to 350 degrees F. Grease or line a baking sheet with parchment paper.
- In a large bowl, mix the brownie mix, flour, egg, water and oil with a wooden spoon until well blended. Fold in chocolate chips.
- Place about 1 cup of confectioners’ sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; roll to coat. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until set. Let cool in pans to firm up a bit for 2 minutes before removing to a wire rack to cool completely.
My Two Cents: I think these cookies are great any time during the winter, especially when it’s snowing outside :) If it’s not winter, you can actually just omit the confectioners’ sugar completely and bake these without the sugar coating. These brownie cookies are fabulous either way — and always a crowd pleaser!