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Chocolate Crinkle Cookies

Posted by  on Wednesday, December 30th, 2009 at 2:26 pm

These cookies are a hit year round. They taste like brownies and are festive for the holiday season because of the powdered sugar/chocolate contrast. They look like little snow caps!
Chocolate Crinkle cookies

Chocolate Crinkle Cookies recipe: Betty Crocker

Yields: 72 cookies


  • 1/2 cup vegetable oil
  • 4 oz unsweetened baking chocolate, melted, cooled I just melt in the microwave in 30 second increments. DO NOT BURN
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar


In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

Roll dough into teaspoon size balls (don’t make them too perfect), then drop into bowl of powdered sugar and roll around to cover. Place about 2 inches apart on cookie sheets.

Chocolate crinkles cookies

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
choc crinkles

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Dining Detour: Long time follower, first-time commenter. I made these over the weekend and they were a HUGE hit. However. I noticed that my batch did not turn out as ‘powdery’ looking as this photo. The dough rolled in the powdered sugar and then cooked didn’t stay fluffy looking, just kind of glazed looking. (I’m pretty sure I’m the only one that knew what they were supposed to look like). Thoughts?

November 14th, 2011 at 3:50 pm

Hey Kate,

Glad you are using the photo uploader!!! A picture is worth a thousand words. Did you refrigerate for at least 3 hours? Were you generous when rolling in powdered sugar? I am sure they still tasted delish! But I know you were striving for that snow kissed look. I’ll be making these soon for Christmas and I will pay close attention to what makes that powder stick.

November 16th, 2011 at 1:16 pm

You’d better haha. Yep, refrigerated 3 hours. I am really thinking either it was doubling the recipe (was difficult to stir) or didnt knead it into balls properly.

Also, I request a guest post. I made pumpkin cheesecake recently and I think your readers would appreciate it timeliness.

November 18th, 2011 at 1:21 pm

I would love you to guest post! Use this form: and don’t forget a picture!!! Pumpkin cheesecake sounds delish.

November 23rd, 2011 at 12:13 pm

Kate, I am working on my Christmas cookie platters and getting around to making the crinkle cookies. I think I figured out a step that wasn’t as clear as it should be. The original recipe says: “Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls.” instead a better technique is: “Roll dough into teaspoon size balls (don’t make them too perfect), then drop into bowl of powdered sugar and roll around to cover.”

I am updating my recipe now, but I bet this contributed to the powdered sugar not being as “snowy” as you hoped. Merry Christmas!

December 23rd, 2011 at 8:43 am

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