Chocolate Crinkle Cookies









Crinkle 3


These crinkle cookies are so scrumptious and easy to whip up! Plus, they involve powdered-sugar; a wonderful, sweet treat for a sweet tooth. I love these cookies because you can roll them into balls, roll them in powdered sugar, and magically they separate and crack in the oven. Each cookie is delicious and unique and you honestly can’t ruin these cookies. Okay, maybe you can if you overcook them. Plus the dough is wonderfully delicious, keeps great in the fridge and is solid enough to fill you up and satisfy chocolate cravings. Make these for the holiday seasons or during wintertime. These cookies go great with hot chocolate, apple cider, and bringing the holiday season right to your kitchen table. Enjoy!


Chocolate Crinkle Cookies


  • 1/2 cup vegetable oil
  • 4 oz. unsweetened cooking chocolate, melted & cooled
  • 2 cups granulated sugar
  • 2 tsp. vanilla
  • 4 eggs
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup powdered sugar


  • Mix chocolate, sugar, and vanilla. Stir in eggs one at a time. Stir in flour, baking powder, and salt. Cover. Refrigerate for 3 hours. Grease cookie sheet with cooking spray. Roll crinkle cookies into small 1-1.5 inch balls. Roll the chocolate balls into the powdered sugar until covered completely. Place on cookie sheet and bake at 350 degrees for 10-12 minutes.

Process through photos:

Crinkle 1
Crinkle 2
Crinkle 3

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