More often than not, I will use a baking mix as directed. But sometimes I’m a rebel. OK, maybe it’s not that rebellious to change up a box mix recipe. Ha. Using a brownie mix to make these crinkle cookies is easy and it makes the final recipe just a little bit more bite-sized and portable. Plus, sometimes you’re just in the mood for a chocolate crinkle cookie.
These brownie mix crinkle cookies, as you might imagine, are rich and fudge-y. Yes, they are indeed brownie-like, but cookies. And I love the addition of powdered sugar to the tops for a fun crinkle look after they bake. They end up looking almost snow-dusted.
Although I have not (yet!) extensively tested every brand of boxed brownie mix, I suspect this recipe will work well with most classic options. If your brownie mix has any kind of specialty add-on though (like caramel swirl or something), then you may need to alter things further if you want to turn the dessert into cookies. Also, there are a few different sizes so be sure to choose something that is about 18 ounces (usually these come in a box, rather than a soft bag).
Happy baking, friends! xo. Emma
Brownie Mix Crinkle Cookies
- 1 boxed brownie mix, around 18 ounces
- 2 eggs
- 2 tablespoons oil, vegetable or canola
- 2 tablespoons water
- 1/4 cup powdered sugar
In a mixing bowl, stir together the dry brownie mix with the eggs, oil, and water until a thick batter forms.
Cover and chill the batter in the refrigerator for at least 30 minutes, up to overnight.
On a baking sheet lined with parchment paper, spoon (or use a cookie scoop) to form cookies. Sprinkle the tops (using a fine mesh sieve) with powdered sugar.
Bake at 350°F for 10-12 minutes, until the edges begin to look crispy. Once removed from the oven, allow to cool on the parchment paper.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
Author / Contributor: Emma Chapman