Brownie Mix Crinkle Cookies

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).

These would be so good alongside our potato chip cookies as well! Happy baking, friends! xo. Emma

P.S. Be sure to check out our most popular cookies recipes for more cookie content!

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4.2 from 5 votes

Brownie Mix Crinkle Cookies

Course Dessert
Cuisine American
Keyword cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings 18 cookies
Author Emma Chapman


  • 1 box brownie mix around 18 ounces
  • 2 eggs
  • 2 tablespoons oil vegetable or canola
  • 2 tablespoons water
  • ¼ 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.


Do not immediately try to remove the still warm cookies from the parchment paper/baking sheet after baking. They will still be soft and although you may be able to move them, it will likely ruin the shape. 
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • i never use water i use milk and every so often make chocolate milk, also add semi-sweet chocolate chips Plus Olive oil make them moister even in cakes

  • 5 stars
    Easy to mix and handle., Lots of nice crackles and contrast with the powdered sugar. For a festive touch for a cookie exchange I put a starlight mint on top after baking (while still warm). I also added a half a cup of chocolate chips, just in case you didn’t get enough sugar already.

  • Absolutely! i’ll try this! Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking.

    • 1 star
      These are nothing like an original crinkle cookie, they turned out horrible, I’m extremely disappointed that I have to find another recipe.

  • My mouth started watering to see this recipe. I will definitely try this very soon.
    Thank you EMMA!

  • 5 stars
    My daughter and I have been searching for this recipe for years!! We would make these at Christmas and remembered the recipe was so simple! Found many others…but this is the ONE!!

  • 5 stars
    OMG these cookies looks as good as they taste! Thanks for sharing this wonderful recipe!!!

    • 5 stars
      So glad you liked them! I ate waaaay too many after baking this batch I photographed here. 🙂

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