Description
Dive into the decadent world of Hot Chocolate Brownie Crinkle Cookies, where the rich flavors of a hot chocolate collide with the gooey texture of brownies in a crinkle cookie form. These cookies feature a fudgy center, crinkled tops dusted with powdered sugar, and a delightful crunch that makes each bite a heavenly experience.
Ingredients
3/4 cup (190 g) semi-sweet chocolate chips
1/2 cup (113 g) unsalted butter
3 tablespoons Land O Lakes® Cocoa Classics® Chocolate Supreme Cocoa Mix (or substitute with an equal amount of Dutch process cocoa powder)
2 tablespoons Dutch-process cocoa powder
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
2 large eggs, room temperature
3/4 teaspoon vanilla extract (or use peppermint extract for a peppermint variation)
3/4 cup (95 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
Melt the chocolate and butter together in a microwave-safe bowl until smooth.
In a separate bowl, mix flour, baking powder, and salt.
Whisk eggs with both sugars until fluffy, then blend in the melted chocolate mixture and vanilla.
Fold dry ingredients into the wet mixture until combined.
Chill dough for at least 2 hours.
Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
Form dough into balls, roll in powdered sugar, and place on the baking sheet.
Bake for 10-12 minutes until cookies are crinkly and set.
Let cool on the baking sheet before transferring to a wire rack.
Notes
Ensure dough is thoroughly chilled to prevent spreading.
If cookies don’t crinkle, check the freshness of your baking powder.
Experiment with peppermint extract for a festive twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 140
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg