Name: Skinny Chocolate Crinkle Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 box No Pudge Fudge Brownie Mix (or your favorite brownie mix); 1 egg; 1/4 cupall-purpose flour; 1/4 cupwater; 1/2 cuppowdered sugar

Jump to Recipe

I make these cookies when I want chocolate without a big fuss. They’re fudgy, chocolatey, and take advantage of a boxed brownie mix so you get a great result with minimal work. The method is forgiving: mix, chill, roll, bake. That’s it.

They look like bakery crinkles—powdered-sugar shells with soft centers—but they come together faster than most from-scratch recipes. The texture is dense and slightly chewy, not cakey, and they arrive at the table warm with a glossy crackled top.

If you’re short on time or want to keep the ingredient list small, this is one to bookmark. The recipe makes roughly two dozen cookies depending on scoop size, and it’s an easy one to scale up or down for a weeknight treat or a party tray.

What You’ll Need

Ingredients

1 box No Pudge Fudge Brownie Mix, or your favorite brownie mix — the base for flavor and structure; choose one you like straight from the box.
1 egg — binds the mix and adds a little lift and richness.
1/4 cup all-purpose flour — stabilizes the dough so the cookies hold shape while baking.
1/4 cup water — brings the batter to a workable cookie-dough consistency.
1/2 cup powdered sugar — for rolling; creates the signature crinkle and a sweet outer shell.

From Start to Finish: Skinny Chocolate Crinkle Cookies

In a medium bowl, add the boxed brownie mix, 1 egg, 1/4 cup all-purpose flour, and 1/4 cup water. Stir with a spoon until the ingredients are just combined; do not overmix.
Cover the bowl with plastic wrap and chill in the refrigerator for about 1 hour.
When ready to bake, place 1/2 cup powdered sugar into a shallow bowl or plate for rolling. Preheat the oven to 350°F.
Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the sheet.
Use a mini ice cream scoop or a regular spoon to portion the chilled dough. For easier handling, drop the scoopful of dough directly into the powdered sugar before forming.
Roll each portion into a roughly 1-inch ball, coating it completely in the powdered sugar. Continue until all dough is portioned—this should make about 24 cookies, depending on scoop size.
Arrange the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for about 10 minutes, until the cookies are set.
Remove the baking sheet from the oven, let the cookies cool on the sheet for 2–3 minutes, then transfer them to a wire rack to cool further.

Why You’ll Love This Recipe

This recipe hits three practical marks: speed, consistency, and crowd-pleasing chocolate. Using a boxed brownie mix does more than save time. It gives a reliably fudgy base that’s hard to mess up. The added flour and egg turn that base into a dough that bakes like a cookie instead of spreading into a flat brownie puddle.

They’re low-effort, and the results are high-impact. The powdered-sugar coating creates that pretty crinkle look without any special technique. You don’t need tempering, melting, or complicated equipment—just a spoon and a scoop.

Finally, they’re versatile. Serve warm for gooey centers or let them cool for a firmer, portable bite. Either way, you get an intense chocolate note with a sweet dusting that makes every bite feel special.

Texture-Safe Substitutions

If you want to tweak texture without changing the spirit of the recipe, use technique rather than new ingredients. For a slightly fudgier center, pull the cookies out right when the tops are set but not fully firm; residual heat finishes them on the sheet. For a firmer, chewier cookie, let them bake an extra minute or two until the edges look more defined.

If the dough feels too loose to roll after chilling, refrigerate another 15–30 minutes. If it’s very dry and crumbly, let it sit at room temperature five minutes and then press pieces together before rolling. These texture tweaks avoid introducing extra ingredients while giving you control over the final bite.

What You’ll Need (Gear)

Minimal gear makes this approachable for any kitchen. Here’s what I use every time:

Medium mixing bowl — to combine the mix, egg, flour, and water.
Spoon or spatula — to stir without overworking the dough.
Plastic wrap — to cover the dough while it chills.
Baking sheet — lined or greased for easy release.
Parchment paper or silicone mat — makes cleanup simple and prevents sticking.
Mini ice cream scoop or spoon — for even portioning (about 24 cookies).
Shallow bowl or plate — for the powdered sugar coating.
Wire rack — for cooling so the bottoms don’t steam and get soggy.
Oven — preheated to 350°F as directed.

Watch Outs & How to Fix

Dough too sticky to roll

Cold dough should be easier to handle. If it’s still sticky after the hour-long chill, refrigerate another 15–30 minutes. Use a scoop and drop directly into the powdered sugar to avoid handling wet dough by hand.

Cookies spread too much

Under-chilled dough and scooping with warm hands will cause spread. Chill the dough as directed and space the balls 2 inches apart. If you see excessive spreading mid-bake, reduce your oven temperature by 10–15°F next time or chill the tray for 5–10 minutes before baking.

No crinkle on top

If the powdered sugar sinks instead of cracking, the dough may be too wet or too warm. Chill longer and roll firmly so the sugar adheres. Make sure you coat the balls completely in powdered sugar before baking.

Cookies are dry or cakey

Overbaking or overmixing will dry them out. Stir until just combined and bake until set—about 10 minutes. They’ll finish cooking on the sheet after you remove them from the oven, so err on the side of a slightly underbaked center for a fudgier finish.

Spring–Summer–Fall–Winter Ideas

Spring: Pack cookies in lunchboxes with a note. The balanced sweet-chocolate profile plays well with fruit and a small yogurt on the side. No fuss, no melt-away mess in cool weather.

Summer: Serve a warm cookie with a scoop of cold vanilla or coffee ice cream for contrast. The warmth of the cookie and the cold of the ice cream create an irresistible texture contrast.

Fall: Pair with a spiced coffee or pumpkin latte. The deep chocolate flavor stands up well to cinnamon and nutmeg-forward drinks.

Winter: These are perfect for cookie exchanges. They travel well, look festive dusted in powdered sugar, and hold up in tins for a few days if stored correctly.

Pro Perspective

Working with a boxed mix doesn’t mean you sacrifice technique. The flour and egg are the small interventions that change the mix into cookie dough. Respecting chill time gives you control over spread and texture. A scoop of uniform size and a full coating of powdered sugar are the small details that make an otherwise humble cookie look professional.

Think about bake time: ovens vary. Start checking at eight minutes if your oven runs hot. The tops should be set but still glossy when you pull them out; don’t wait for full firmness.

Prep Ahead & Store

Make the dough and refrigerate for up to 24 hours before rolling and baking. If you want to go longer, portion the dough into balls, flash-freeze on a tray, then transfer to a freezer bag; bake from frozen, adding a couple of minutes to the bake time.

Store baked cookies in an airtight container at room temperature for up to three days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then stack with parchment between layers in a freezer-safe container for up to a month. Thaw at room temperature for 15–30 minutes before serving.

Handy Q&A

Q: How many cookies does this make?
A: The recipe should yield about 24 cookies, depending on scoop size.

Q: Can I skip chilling?
A: Chilling firms the dough so the cookies don’t spread and helps the powdered sugar create crinkles. Skipping it risks flatter cookies.

Q: Can I use a different boxed mix?
A: Yes. Any brownie mix will work; flavor and texture will vary slightly by brand.

Q: Can I halve the recipe?
A: Yes. It scales down cleanly—use half the amounts and adjust scoop quantity accordingly.

Q: Do these need to cool completely before storing?
A: Let them cool to room temperature to avoid moisture buildup in the storage container, which can soften the coating.

Q: Are they “skinny” in calories?
A: The name here signals simplicity and a lighter process, not a guaranteed lower-calorie treat. If you need nutritional info, check the brownie mix label and calculate based on portions.

Make It Tonight

Plan for about 1 hour and 30 minutes total with active time under 20 minutes. Mix in 5–10 minutes, chill for 1 hour, then portion and bake in batches for 10 minutes plus a few minutes cooling. You’ll have warm crinkle cookies on the table in roughly an hour and a quarter from start to finish. Enjoy them fresh from the oven or pack them up for later—they keep their charm either way.

Print Recipe Save it for later