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!