Chocolate Crinkle Cookies

Chocolate crinkle cookies are classic chocolate cookies with a decadent, chewy texture. The crinkled tops on these rich, fudgy cookies have a sweet sugar coating, making them everyone’s favorite holiday cookie!

Chocolate is always my first choice! If you’re in the mood for more, my chocolate muffins are an easy favorite, the death by chocolate cheesecake is always a hit, my chocolate pie is requested every holiday, and this fudge is perfect for sharing.

Chocolate Crinkle Cookies

These incredible cookies remind me of a fudgy brownie. I just love the contrast between the dark chocolate cookies and the snowy white crust of powdered sugar on these chocolate crinkle cookies. The signature crinkle on top makes these cookies look like snow-capped mountains. A perfect dessert for a white winter holiday.

Christmas time is the best time for delicious holiday treats, and these chocolate crinkle cookies are always a hit! I love bringing these cookies to Christmas parties or to a cookie exchange. Some of my other favorite cookies to bring to cookie exchanges are cream cheese snickerdoodles , Italian Christmas cookies , or these easy no-bake cookies. You will love them!

These easy chocolate crinkle cookies are deliciously sweet and easy to make! You will be very familiar with the ingredients and have most of them on hand. This cookie recipe is enhanced with browned butter. It gives it a more complex flavor and takes this recipe from good to great! They are so amazing! The flavor and chewy texture are out of this world.

Cookies

Butter: This recipe uses browned butter to enhance the chocolate flavor even further.
Sugar s : Granulated and brown sugar are used in this recipe. I love the combination of both!
Cream Cheese: Gives the best texture! I can’t wait for you to take a bite!
Egg: The egg binds the ingredients together.
Vanilla Extract: Vanilla always enhances the flavor!
Flour: All-purpose flour is used in this recipe.
Cocoa powder: Unsweetened or dutch-processed cocoa work great in this recipe.
Salt: Just a little bit of salt because it enhances the flavor.
Baking Soda and Baking Powder: The combination of these creates the perfect spread and crinkle.

Sugar Coating

Granulated Sugar: This first layer of sweetness is the secret.
Powdered Sugar: Gives it that snow-capped look!

Make these chocolate crinkle cookies with your kids anytime. They’re quick, easy, and the brown butter adds a toffee depth that makes them stand out. If you want a fun twist, try my red velvet crinkle cookies next.

Cookies

Brown the Butter: To brown the butter, heat in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly because it keeps the butter from burning.
Cool the Butter: Once the butter smells nutty and turns a caramel color, then turn off the heat. This process will take about 7-9 minutes. Allow the browned butter to cool to room temperature before using. It is very important to let it cool.
Preheat Oven: Preheat the oven to 350 degrees Fahrenheit then line a baking sheet with parchment paper.
Mix the Egg, Sugar, and Cream Cheese: In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes.
Add Browned Butter and Vanilla: Add the cooled brown butter and vanilla extract. Continue beating until light and fluffy for an additional 2 minutes.
Combine Dry Ingredients: In another mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add Dry Ingredients to Wet Ingredients: Add the flour mixture to the wet ingredients then mix until just combined. Be careful not to overmix.
Shape the Dough: Scoop the dough then roll it into a ball with your hands. Place the rolled balls aside until you’re ready to roll in sugar. No need to refrigerate the dough.

Sugar Coating

Roll the Dough in the Sugar Coatings: Add granulated and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on the prepared pan about 2 inches apart.
Bake: Bake for 11-12 minutes.
Cool and Enjoy: Remove the baking sheet from the oven. Allow the cookies to cool before removing them from the pan. Cool for 5-10 minutes and place them on the wire rack to cool completely.

First photo with browned butter, cream cheese, sugar, and egg mixed. Second photo of dry ingredients being sifted. Third photo of the dough combined and ready to roll. - 2

Rolling cookie dough in sugar then powdered sugar. - 3

Tips For Making Chocolate Crinkle Cookies

Making these cookies is easy, but there are a few things to keep in mind to get them perfect every time. The sugar coating is such a fun addition to this recipe. It also results in the proper cracking of the cookie. Follow my tips below to help make your baking a success!

Cool the Butter: Make sure to allow the brown butter to cool before making the cookie dough. You don’t want to scramble the egg by mixing in the hot butter. This step is very important.
Coating Tips: I like to shape all the dough into balls before rolling each one in sugar. This way your hands are not covered in powdered sugar while trying to shape the next dough ball.
Snow-Capped Cookies: Pack the powdered sugar generously. This creates a good layer of white powder after the cookies are baked. If you roll it too thin, the powdered sugar crust won’t be as prominent. You want that snow-capped look!
Bake Dough at Room Temperature: The dough needs to be at room temperature. This is so that the dough spreads and cracks. The spreading creates gaps on top making a crinkled look. The refrigerated cold dough won’t spread.

Overhead view of cookies on a cooling rack and dusted with powdered sugar. - 4

Storing Leftover Cookies

These chocolate crinkle cookies are so fun and delicious that you’ll want to enjoy them all through the holiday season! If you have some leftovers, here’s how to keep leftovers tasting fresh and delicious for the rest of the week! You’re going to love having them around to take to parties.

At Room Temperature: Store cooled cookies in an airtight container on your countertop for 3-5 days. They do not need to be refrigerated. Refrigeration is not recommended since it can make the sugar coating watery.
In the Freezer: The dough can be frozen for later use. I like to make it a day or weeks ahead to prepare for the holidays. When you are ready to bake, remove the dough from the freezer. Allow the dough to thaw for 20 minutes. Roll into balls then roll them in the sugar coating. Bake according to the instructions on the recipe card.

Side view of chocolate crinkle; cookies stacked on top of each other. The cookies are on a cooling rack and surrounded by additional cookies. - 5

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Ingredients1x2x3x

Cookies

▢ 1/2 cup browned butter
▢ ¼ cup granulated sugar
▢ ½ cup brown sugar, lightly packed
▢ 4 ounces cream cheese, room temperature
▢ 1 large egg, room temperature
▢ 1 teaspoon vanilla extract
▢ 1 cup flour
▢ ½ cup cocoa powder
▢ ½ teaspoon baking soda
▢ ½ teaspoon baking powder
▢ ¼ teaspoon kosher salt

Sugar Coating

▢ 2 tablespoon granulated sugar
▢ ⅓ cup powdered sugar, sifted

Instructions

Cookies

To make brown butter, heat unsalted butter in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning.
Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7-9 minutes. Allow brown butter to cool to room temperature before using.
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes.
Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.
In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt.
Add the flour mixture to the wet ingredients and stir until incorporated.
Use a medium cookie scoop to scoop the cookie dough. Roll the dough into a ball with your hands. Place the rolled balls aside until you’re ready to roll in sugar. The dough does not need to be refrigerated.

Sugar Coating and Baking

Add the granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheet about 2 inches apart.
Bake the cookies for 11-12 minutes.
Remove the baking sheet from the oven and place it on a wire rack to cool for 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Meet my upgraded Twix thumbprint cookies! I re‑tested and updated the recipe so you’ll get defined wells, clean edges, and a tender center every time ! They are perfect for gift giving and cookie parties!

Side shot of completely baked and topped Twix thumbprint cookies on a cooling rack. - 6

Why These Are Better Than The Real Deal

Cookie Perfection : I discovered that chilling the cookies after scooping and indenting helps them hold their shape better!
Silky caramel, Smooth Chocolate: If you use soft caramels and real melting chocolate (skip chips), you’ll get a smoother, silkier finish!
Gifting & Parties: These cookies are show stoppers! They are great for cookie exchanges, neighbor gifts, or just a treat for yourself and your family.

A Reader’s Review

Love these! We make them every year and they go fast!

Twix Thumbprint Cookies Ingredients

Overhead shot of labeled Twix thumbprint cookie ingredients. - 7

Chocolate: Skip chocolate chips; instead, use good quality chocolate bars, baking chocolate, candy coating chocolate, or chocolate melting wafers .
Caramels: Use soft caramel candies like Werther’s or Kraft . You’ll need about 130g.
Sea salt: Sprinkle flake sea salt right after drizzling the chocolate for that salty pop.
Dairy‑free: If you need these to be dairy-free, you can u se butter-flavored shortening and swap the cream for coconut or almond milk.

How to Make Twix Thumbprint Cookies

Holy cow, these taste like a Twix in cookie form! I’m not admitting how many I “tested” before rushing a plate to the neighbors, but fair warning, they disappear fast! Here’s how to make them.

Make Cookies

Combine Butter & Sugar: Add unsalted butter and granulated sugar to a large bowl. Beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment. Mix for 2-3 minutes, until light and fluffy.
Add Egg & Vanilla: Add egg and vanilla extract , then mix again until fully combined. Scrape down the sides and bottom of the bowl as needed.
Add Dry Ingredients: Add flour and salt, and beat on low speed until fully combined and all the flour has been absorbed.
Scoop & Indent: Use a small cookie scoop to portion dough onto parchment‑lined baking sheets. Indent each ball of dough with the back of a 1‑teaspoon measuring spoon , then chill 30–60 minutes.
Bake: Preheat the oven to 375°F during the last 15 minutes of chilling. Arrange dough 2 inches apart on parchment-lined sheets. Bake 8–10 minutes, until the centers are matte but slightly soft. Re‑indent each cookie right out of the oven. Cool for 2 minutes on the sheet before moving to a cooling rack.
Melt Caramel: Meanwhile, heat the caramel candies and heavy cream in the microwave. Do it in 15-20-second increments, stirring between each increment until fully melted and smooth.

Caramel Topping & Chocolate Drizzle

Add Caramel: Spoon ~½ tsp caramel into each indent. If your caramel starts hardening, just warm it up in the microwave. Freeze for 5 minutes before adding the chocolate, so the caramel firms up.
Melt & Drizzle Chocolate: Microwave the chocolate in 30‑second bursts, stirring until smooth. Transfer to a Ziploc bag , snip a corner, and drizzle over Twix thumbprint cookies. Sprinkle with coarse salt, if desired, and let set.

Someone spooning a small amount of caramel into the thumbprint well in the cookie. - 9