Description
Brownie Crackles are soft, fudgy cookies made from a chocolate fudge brownie mix, enriched with extra flour and chocolate chips, then rolled in confectioners’ sugar for a crackled, sweet exterior. These delightfully chewy treats are perfect for chocolate lovers, offering an easy and quick recipe that yields irresistible, melt-in-your-mouth cookies.
Ingredients
Units
Scale
Brownie Cookie Dough
- 1 box chocolate fudge brownie mix (13x9" pan size)
- 1 cup all-purpose flour
- 1 large egg
- 1/4 cup vegetable or canola oil
- 1/2 cup water
- 1 cup milk or semi-sweet chocolate chips
Coating
- 1 cup confectioners' sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix the Dough: In a large mixing bowl, combine the chocolate fudge brownie mix, all-purpose flour, large egg, vegetable or canola oil, and water. Use a rubber spatula or spoon to mix until well blended. Once combined, fold in the chocolate chips gently to distribute them evenly throughout the dough. Allow the cookie dough to rest at room temperature for 30 minutes; this helps the dough to firm up slightly and improves texture.
- Coat Dough Balls: Place the confectioners’ sugar into a small bowl. Using a tablespoon-sized cookie scoop, scoop out dough balls directly into the confectioners’ sugar bowl. Due to the dough’s sticky and soft consistency, dropping dough directly into the sugar is easiest. Immediately roll each dough ball in the confectioners’ sugar until fully coated, then place the coated dough balls about 1-2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. To ensure even baking, rotate the pans halfway through the baking time. The cookies should have a crackled surface and still appear soft in the center when done.
- Cool: Let the cookies cool on the baking sheets for about 15 minutes so they set and firm up. Then, transfer the cookies to wire racks to cool completely.
- Serve: Just before serving, dust the cookies with any remaining confectioners’ sugar for an extra touch of sweetness and a beautiful, snowy crackled finish.
Notes
- For best results, use Pillsbury Chocolate Fudge Brownie Mix or a similar quality brand.
- Allowing the dough to rest for 30 minutes is important for texture and easier handling.
- Rolling the sticky dough balls immediately in confectioners’ sugar prevents sticking and helps achieve the signature crackled appearance.
- Cookies can be stored in an airtight container at room temperature for up to 3-4 days.
- For a richer chocolate flavor, use semi-sweet chocolate chips.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 15 mg
