Salted Brownie Crinkle Cookies Recipe

American Dessert

Salted Brownie Crinkle Cookies

Fudgy brownie-inspired cookies with crackled tops and a gentle salted finish that make every bite feel extra special.

Imagine a cookie with the rich, fudgy heart of a brownie and the playful crinkled top of a classic treat, finished with a whisper of salt that makes the chocolate pop, these Salted Brownie Crinkle Cookies deliver deep cocoa flavor and a soft, slightly chewy bite that melts in your mouth the moment you take a bite.

You will want to bake these on a weekend afternoon when you need a cozy dessert to share with friends or a simple pick me treat after dinner, they are perfect for packing in lunch boxes, gifting in a jar, or enjoying with a glass of cold milk after a long day.

I first started making these because I could not decide between chewy brownies and crinkle cookies so I mashed the two ideas together and the result was everything I wanted in a cookie, tender moist centers with crisp speckled tops that stay soft in the middle and delicately crisp on the very edge.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time12 mins

🕐Total Time55 mins

🍰Servings18 cookies

🇺🇸CuisineAmerican

🔢Calories≈ 190 per cookie

Ingredients

Cookie base

1 1/2 cups all purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups granulated sugar

2 large eggs

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup semi sweet chocolate chips

1/2 cup packed brown sugar

Coating

2 tablespoons cocoa powder

1 tablespoon granulated sugar

1/4 teaspoon fine salt

Substitutions & Variations

★Use salted butter and reduce added salt to 1/8 teaspoon if you prefer a richer flavor

★Swap vegetable oil for melted coconut oil for a lighter coconut note

★Replace semi sweet chocolate chips with dark chocolate chunks for a deeper flavor

★Use gluten free flour blend instead of all purpose flour for a gluten free version

★Substitute brown sugar with coconut sugar for a milder caramel tone

Step-by-Step Instructions

1

Whisk dry ingredients

In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt until well combined.

2

Mix wet ingredients

In a large mixing bowl beat the granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened.

3

Combine mixtures

Stir the dry ingredients into the wet ingredients gently until just combined, then fold in the chocolate chips and brown sugar.

4

Chill the dough

Cover the bowl and refrigerate the dough for at least 30 minutes or up to 72 hours, this helps prevent spreading and intensifies flavor.

5

Prepare the coating

In a small bowl whisk together the cocoa powder, granulated sugar, and fine salt until evenly blended.

6

Scoop dough balls

Use a small cookie scoop to portion tablespoon sized mounds of dough onto a parchment lined baking sheet, leaving space between each cookie.

7

Freeze briefly

Place the tray in the freezer for 10 minutes to firm up the centers for thicker cookies after baking.

8

Coat each cookie

Roll each dough ball in the cocoa sugar mixture, pressing gently so the coating adheres evenly and cracks form during baking.

9

Bake until set

Bake in a preheated oven at 350°F for 10 to 12 minutes, until the edges look set but the centers still appear slightly soft.

10

Cool before serving

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so the centers firm up.

Pro Baker Tips

✓For extra crackle, dip the coated dough ball in a little milk before baking and press into more coating

✓Rotate the baking sheet halfway through for even color if your oven has hot spots

✓Store completely cooled cookies in an airtight container at room temperature for up to 5 days

✓Warm cookies in the microwave for 10 seconds to bring back that fresh soft texture

✓Taste the dough before baking to check seasoning and adjust salt to your preference

Storage & Serving Notes

◆Keep at room temperature in an airtight container for up to 5 days

◆Freeze baked cookies wrapped in parchment and placed in a heavy zip top bag for up to 3 months

◆To reheat frozen cookies, thaw at room temperature and warm in a 300°F oven for 5 to 8 minutes

Serving Suggestions

Serve these cookies as an irresistible dessert or an edible gift that feels both comforting and elegant.

›Place two cookies on a small plate with a glass of cold milk for a classic duo

›Stack cookies in a clear jar tied with ribbon for a thoughtful homemade gift

›Add a scoop of vanilla bean ice cream on the side for an indulgent à la mode experience

Frequently Asked Questions

Why are my cookies spreading too much

Chill the dough for at least 30 minutes and avoid warm kitchen temperatures, if your oven runs hot lower the temperature by 25°F and slightly underbake the edges.

Can I use salted butter

Yes, if you use salted butter reduce the added salt in the dough to 1/8 teaspoon and taste the coating mixture before using.

How do I know when they are done

The edges should look set and the centers may still look slightly soft, they will firm up as they cool on the baking sheet.

Can I make these gluten free

Use a gluten free flour blend that includes xanthan gum or add 1/2 teaspoon xanthan gum to the dry ingredients and chill the dough thoroughly.

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Go Make It!

These Salted Brownie Crinkle Cookies are easy to make, endlessly customizable, and perfect for sharing, so go ahead and bake a batch today, your next favorite cookie moment is waiting.