Crinkle Top Brownie Cookies

Say hello to your new favorite cookie! Brownies + Cookies = Perfection! These cookies are ultra chocolatey, malty, and melt-in-your-mouth delicious! Seriously though, these are so good!

Are you more of an edge-of-the-brownie person, or a center of the brownie person? For us, it’s for sure the edge-of-the-brownie! But either way, this cookie has the best of both worlds!

We haven’t made many cookie recipes, so we thought this is the perfect time to share this recipe with you guys! One thing we LOVE about these cookies is that you can make them an ice cream sandwich! It’s really good with vanilla, chocolate, and mint chip! It’s really customizable!

Recipe Overview:

Flour: Be sure to use all-purpose flour for this recipe!

Cocoa Powder: We used dutch processed cocoa, but normal unsweetened cocoa powder also works!

Bittersweet Chocolate: Bittersweet chocolate chips will also work! And the reason why this recipe uses bittersweet chocolate is that the cookie is already sweet enough, so the chocolate balances the cookie perfectly!

Butter: The butter doesn’t need to be softened, because it’s going to be melted anyway.

Brown Sugar: Just adding a bit of brown sugar adds the best flavor and texture!

White Sugar: Using more white sugar than brown sugar makes these cookies, crisp on the outside and chewy in the center.

Eggs: Make sure that they are room temp. That part is very important!

Let's Make Crinkle Top Brownie Cookies!

Step-By-Step Video:

How do I store them?

Store them in an airtight container, in-room temp for up to 2 days. If you want to refrigerate them, place them in an airtight container. They’ll last for up to 5 days.

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Crinkle Top Brownie Cookies


Say hello to your new favorite cookie! Brownies + Cookies = Perfection! These cookies are ultra chocolatey, malty, and melt-in-your-mouth delicious! Seriously though, these are so good!


-3/4 cups all-purpose flour

-1/4 cup unsweetened cocoa powder

-1 tsp. baking powder

-1/4 tsp. salt

-8 oz. chopped bittersweet chocolate (or bittersweet chocolate chips)

-4 Tbsp. unsalted butter

-2 tsp. vanilla extract

-1/4 cup brown sugar, packed

-2/3 cup white sugar

-2 large eggs, room temp.


1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

2. In a medium-sized bowl, whisk together 3/4 cups flour, 1/4 cup cocoa powder, 1 tsp. baking powder, and 1/4 tsp. salt. Set aside.

3. In a large microwave-safe bowl, add in 8 oz. of chopped bittersweet chocolate, along with 3 Tbsp. of butter. Microwave that in 15-second increments, mixing each time, until the mixture is completely melted. Don’t overdo it, because the chocolate can burn!

4. To the chocolate-butter mixture add in 2 tsp. of vanilla extract, 1/4 cup brown sugar, and 2/3 cup white sugar. Beat with a hand mixer until combined.

5. One at a time, add in 2 large, room temp. eggs. Beat until incorporated.

6. Finally, add in the dry mixture, beating until fully combined. Don’t overmix!

7. With a regular-sized cookie scoop, scoop the dough onto the pan. They will spread out, so be sure to space them about 2 inches apart.

8. Before putting them in the oven, turn down your oven temp. to 300 degrees. Then bake the cookies for 12-13 minutes.

9. After 5 minutes, take the pan out of the oven and bang it on the counter a few times. Then put them back into the oven. Banging the pan gives the cookies the crinkle top! Repeat the pan banging every once more. And add them back in, to let them finish cooking.

10. Let cool for a few minutes, and top with optional flaky sea salt.

11. Enjoy!

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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