Chocolate Crinkle Cookies

24 Servings
Prep Time 2 hours 10 minutes
Cook Time 11 minutes
Cool 5 minutes
Total Time 2 hours 26 minutes

Chocolate Crinkle Cookies are the ultimate delicious, fudge-y cookies. They’re thick and rich with soft baked centers and a sweet powdered sugar coating.

This is hands down one of the most amazing Cookie Recipes out there. The chewy, fudgy texture is similar to Chocolate Brownies, but in an easy batch of cookies.

Chocolate Crinkle Cookies on cookie sheet


Recipes like this one are the perfect treat to enjoy with family and friends during the holidays. Although, you can really make crackle cookies any time of year they’ve become one of our favorites to bake for Christmas along with classic types of cookies like Gingerbread and Sugar Cookies.

Chocolate Crinkle Cookies batter in mixing bowl

The excellent chocolate flavor and softer-crumbed cookie base, really sets this satisfying cookie recipe apart from others. They get their name because of the cracks that form in the top while the chocolate cookie recipe expands. The powdered sugar topping goes into the cracks and makes the sweet flavors even more irresistible. 


There are always an abundance of cookies to make during the holiday season. Whether you’re planning a holiday party or cookie exchange, it’s easy to get overwhelmed. It can feel like you’re spending the whole day stuck in the kitchen.

Chocolate Crinkle Cookies in stack with top cookie bitten in half

This is why it’s great to get ahead and make some family fave cookies in advance. Cookies always taste best baked fresh, so instead of freezing baked Crinkle Cookes, I like to freeze cookie dough. Here are the easy directions to freeze unbaked cookie dough:

  • Prep the crinkle cookie dough as usual, and put it in the fridge to set.
  • Take the dough from the fridge and roll it into cookie dough balls.
  • Roll them in the powdered sugar, and place them on the cookie sheet as you would to bake them.
  • Instead of following the baking instructions right away, put the baking sheets in the freezer for 2 hours to set.
  • Then move the dough balls to a freezer bag to store long-term.
  • When you’re ready to enjoy these amazing cookies, place the dough back on the baking sheet.
  • You may need to add some more sugar coating if it’s fallen off.
  • Bake for an extra 2-3 minutes to thaw and bake them to chewy perfection. 



  • Wet ingredients: Add the eggs, vegetable oil, granulated sugar, and vanilla to a mixing bowl. Whisk the mixture until it’s smooth.
  • Dry ingredients: Add the all-purpose flour, chocolate cocoa powder, baking powder, and salt. Mix until the dry ingredient mixture is just combined. Be careful not to over mix. Stop once the flour has been mixed in with the other ingredients so that there aren’t white streaks.
  • Chilled cookie dough: Cover the cookie batter in plastic wrap and put it in the refrigerator for 2 hours. Refrigerating the chocolate mixture will make the sticky cookie dough firmer and easier to handle, and it lets the flour hydrate for chewier cookies.
  • Cookie sheets: Preheat your oven and line 2 cookie sheets with parchment paper. Because this recipe is fudgier than most, it’s important to line the sheet with parchment paper so that the cookies don’t get stuck to the pan.
  • Sugar layer: Add the powdered sugar to a medium-sized bowl. Take the cold cookie dough out, and use a medium cookie scoop to form evenly sized balls of dough. Scoop the dough balls into the powdered sugar, and roll balls in the medium bowl. After you coat the cookie dough balls, place them onto the prepared baking sheet a few inches apart.
  • Bake time: Pop the cookie dough balls in the oven to bake for 11-12 minutes. As the cookies form in the oven, the edges will become slightly crisper while the middle stays fudgy.
  • Cool: Take the baked cookies out and give them time to chill at room temperature for 5 minutes.

top-down view of Chocolate Crinkle Cookies in stack


  • Chocolate chip cookies: To make double-chocolate chocolate chip cookies try mixing in 1 cup of semisweet chocolate chips. The fudgy chocolate chip cookies give an extra rich, melty, chocolatey taste. Another option is adding a Hershey kiss to the top of each cookie.
  • Mocha cookies: There are plenty of different flavors you can try depending on your cookie preferences. For mocha flavor mix in a teaspoon espresso powder or instant coffee powder. It will add a little coffee flavor and bring out the taste of the natural cocoa powder.

Chocolate Crinkle Cookies on cookie sheet

  • Peanut butter and chocolate: Chocolate and peanut butter are a classic dessert duo. To get it in this recipe add 1 cup of peanut butter chips to the dough.
  • Peppermint: For a stronger holiday theme, you can add ⅛ teaspoon pure peppermint extract and roll dough in crushed candy canes.
  • Sweetener: If you don’t like using white sugar in your cookie baking, you can replace it with other sweeteners like brown sugar, coconut sugar, or stevia.



  • Serve: After baking, cool cookies to room temperature, and then store them in an airtight container on your counter. They’ll stay good for up to 3 weeks.
  • Store: To extend their life for up to 2 months, store them in the refrigerator.
  • Freeze: You can also put them in a freezer bag or another airtight container to freeze for up to 8 months. Place sheets of parchment paper between the single layers of moist cookies so that they don’t stick together.

Chocolate Crinkle Cookies in stack

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are the ultimate delicious, fudge-y cookies. They're thick and rich with soft baked centers and a sweet powdered sugar coating.
Yield 24 Servings
Prep Time 2 hours 10 minutes
Cook Time 11 minutes
Total Time 2 hours 26 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 4 large eggs
  • 1/2 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar


  • In a large bowl whisk together eggs, vegetable oil, sugar, and vanilla extract until smooth.
  • Add in flour, unsweetened cocoa powder, baking powder, and salt until just combined.
  • Cover with plastic wrap and refrigerate for at least 2 hours.
  • Preheat oven to 350 degrees and add parchment paper to 2 baking sheets.
  • Add powdered sugar to a small bowl.
  • Using a 2 tablespoon cookie scoop, scoop the cookie dough directly into the powdered sugar.
  • Roll in the bowl, then place gently onto the cookie sheet.
  • Bake for 11-13 minutes.
  • Let cool for 5 minutes before removing from baking sheets.


Calories: 183kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 62mg | Potassium: 112mg | Fiber: 1g | Sugar: 22g | Vitamin A: 45IU | Calcium: 26mg | Iron: 1mg

Chocolate Crinkle Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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