Why did my cookies spread too much?

The dough wasn't chilled long enough or you used a different brownie mix brand. Some mixes have different fat-to-flour ratios. If using a brand other than Ghirardelli, you might need to add ¼ cup of flour to compensate.

Can I use a different brand of brownie mix?

Yes, but results will vary. Ghirardelli works best, with Pillsbury as a close second. If using Duncan Hines or Betty Crocker, add ¼ cup all-purpose flour to prevent excessive spreading.

Why didn't my cookies develop the crackly top?

The crackly effect happens when the top of the cookie sets before the cookie is fully baked. Make sure your oven is properly preheated and that you've coated the cookies generously with powdered sugar.

How do I know when the cookies are done?

The edges should be set but the centers will look slightly underdone. They'll continue to bake from residual heat after removal from the oven. If you wait until they look completely done, they'll end up overbaked and lose their chewy texture.

Brownie Mix Chocolate Crinkle Cookies Recipe

Description

These Brownie Mix Chocolate Crinkle Cookies are the perfect fusion of brownies and cookies – fudgy, chocolatey, and irresistibly chewy. Best of all, they’re made from a mix, making them quick and easy to whip up for any occasion. Coated in powdered sugar for a crinkled, snow-dusted effect, these cookies will quickly become a family favorite. Ideal for holidays or everyday indulgence!

Ingredients

Units Scale

Cookie Dough

18 ounces Ghirardelli Chocolate Supreme Brownie Mix (plus included chocolate syrup)
2 large eggs
1/4 cup unsalted butter, melted (1/2 stick)

Coating

1 cup powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will prevent sticking and make for easy cleanup. Set aside.
Prepare the Dough
In a large bowl, combine the brownie mix (including the syrup), eggs, and melted butter. Stir until all ingredients are fully incorporated, forming a dense cookie dough.
Chill the Dough
Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking. While chilling, preheat the oven to 350°F and pour the powdered sugar into a small bowl.
Shape and Coat the Cookies
Once the dough is chilled, scoop heaping tablespoons of dough and roll them into smooth balls. Next, roll each dough ball into the powdered sugar until completely coated. Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
Bake the Cookies
Bake the cookies for 11-12 minutes, or until the edges are just set. Do not overbake to maintain a fudgy texture.
Cool the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For best results, use Ghirardelli Chocolate Supreme Brownie Mix. If unavailable, Pillsbury is a good alternative.
Avoid using Duncan Hines or Betty Crocker brownie mixes as they tend to spread. If necessary, add ¼ cup of all-purpose flour to the mix.
Don’t skip the syrup from the brownie mix – it enhances both flavor and moisture.
Chilling the dough is crucial for uniform cookies that don’t spread excessively during baking.
Use parchment paper to prevent cookie bottoms from overbaking and sticking. Cleanup will also be easier.
For uniform cookies, use a cookie scoop when measuring the dough.
Baked cookies should have set edges but remain soft and chewy in the center.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 8g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg