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The Easiest Cookies You Will Ever Make – Brownie Crinkle Cookies

When it comes to eating cookies, I have my classic favorites. I love homemade chocolate chip cookies, oatmeal raisin cookies and even just plain sugar cookies. I even venture out a little bit and enjoy the Heath bar brickle cookies for a little bit of an extra flavor. When it comes to cookies in the house Michelle and Sean are the real experts and lovers of all things cookie and Michelle is always on he lookout for a new cookie to try or make. Sometimes you want a recipe that you can put together really easily and have done fast, as was the case last week when Michelle was looking to bring some cookies into her office one day. She had used the chocolate crinkle cookie recipe in the past and really loved it and I had never seen her make it before until I was amazed at what was in it and how quickly it all came together. I had seen her make these from Martha Stewart’s recipe at Christmas time, but never like this.This recipe comes from the Best Ever Cookie Collection and uses only 4 ingredients to get it all together.

Brownie Crinkle Cookies

1 package of boxed brownie mix

1/4 cup water

1 egg

1/2 cup powdered sugar

Heat the oven to 350 degrees. Grease a cookie sheet with nonstick spray or use parchment paper or a silicon baking mat on the cookie sheet. In a large bowl, mix the dry brownie mix, water and egg together with a spoon. Mix for about 50 strokes or until the ingredients are well blended. Place the powdered sugar in a separate shallow bowl or dish. Shape the dough by rounded teaspoonfuls into balls or use a small cookie scoop to make the dough balls. Roll the balls in the sugar until they are well coated. Place the cookie balls on the prepared cookie sheet about 2 inches apart. Bake the cookies for 10 to 12 minutes or until almost no indentation remains in the center of the cookie when it is touched lightly. Remove the cookie sheet from the oven and allow the cookies to cool on the cookie sheet for 1 to 2 minutes before removing the cookies to a wire rack to cool completely.

The recipe yields about 3 dozen cookies, give or take and if you ever wanted a nice brownie in cookie form this is it. It has that great chocolate flavor you get from a brownie in just a little cookie form and the powdered sugar is the perfect touch. I could see making these even just a little bit larger and putting some ice cream between them to make some awesome ice cream cookie sandwiches. I am not a milk drinker myself but Sean swears you have to have them with a cold glass of milk to finish them off. Michelle left a few at home for us and brought the rest with her to the office where they were quickly devoured and gone. This recipe gives you a great alternative way to use that box of brownie mix you have sitting in the closet if you don’t feel like having brownies and want a cookie instead.

That’s all I have for today (it’s Monday – busy work day!). Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

Craving Chocolate Crinkle Cookies

14 Jan

This particular recipe actually dates back to just before Christmas when we had a big snowstorm and we decided to make cookies all day. This was one the Michelle and Sean had picked out that Michelle had picked up online from Martha Stewart. It is for chocolate crackle cookies and while they were a great holiday cookie, I think they would be awesome for just about anytime of year and they were not hard to make at all. All you need is a handful of ingredients and the time to put them together and you can be dipping these in your milk or hot chocolate in just a few minutes.

Chocolate Crinkle Cookies

8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling

Heat the oven to 350 degrees. Chop the bittersweet chocolate into small bits and melt it over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set it aside to cool. Sift together the flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until they are well combined. Add the melted chocolate. With the mixer on low-speed, alternate adding the dry ingredients and the milk until they are just combined. Divide the dough into quarters, wrap it with plastic wrap, and chill it in the refrigerator until it is firm, about 2 hours.

On a clean countertop, roll each portion of the dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent it from sticking. Wrap the logs in plastic wrap, and transfer them to a baking sheet. Chill the dough for 30 minutes. Cut each log into 1-inch pieces, and toss each piece in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll the dough in confectioners’ sugar again to coat it completely. Place the cookies 2 inches apart on a parchment paper-lined baking sheet. Bake until the cookies have flattened and the sugar splits, about 12 to 15 minutes.

Transfer the cookies from the oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

These cookies were delicious with a great chocolate flavor to them. I can tell you that these did not last long around the house and went over pretty well for the holidays. I can see making these again for a party or just as a nice chocolate cookie to have for dessert one night.

That’s all I have for today. Check back next time for another great recipe. There’s still lots of good stuff coming down the road. Until then, enjoy the rest of your day and enjoy your meal!