Chocolate Crinkle Cookies
Fudgy chocolate crinkle cookies with soft centers and crackly powdered-sugar tops — pudding mix is the secret in the dough.
Chocolate Crinkle Cookies
Fudgy chocolate crinkle cookies with soft centers and crackly powdered-sugar tops — pudding mix is the secret in the dough.
These fudgy chocolate crinkle cookies get their soft centers and deep chocolate flavor from chocolate pudding mix in the dough, with the classic crackly powdered-sugar tops.
Makes
17 cookiesACTIVE TIME
15 minFULL TIME
1 hr 15 min (including chill and bake)INGREDIENTS
- 6½ Tbsp Fancy Monkey Chocolate Pudding Mix
- ¾ cup All-purpose flour
- 1½ tsp Baking powder
- 1 tsp Instant coffee powder, finely ground
- 2 Tbsp Unsalted butter
- ½ cup Packed brown sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 2 oz Bittersweet chocolate, melted
- Powdered sugar, for rolling
INSTRUCTIONS
- Mix dry
Whisk pudding mix, flour, baking powder, and instant coffee powder together in a bowl. Set aside. - Melt chocolate
Melt the butter and bittersweet chocolate together and stir until smooth. The coffee will dissolve into the warm chocolate mixture. - Mix wet
Add brown sugar to the chocolate mixture and stir well. Add eggs one at a time, mixing well after each. Stir in vanilla. - Combine and chill
Add the dry ingredients and mix until fully combined. Refrigerate 30–45 minutes, until the dough is firm enough to handle. - Shape and roll
Preheat oven to 350°F. Line baking sheets with parchment. Roll dough into 17 balls (about 1 tablespoon each). Roll each ball generously in powdered sugar — be thorough, this is what creates the dramatic white cracks. Place 2 inches apart. - Bake
Bake 12–14 minutes, until the edges are set and the centers still look slightly soft. They firm up as they cool. Cool 1 minute on the sheet, then transfer to a wire rack.
TIPS
For the fudgiest result, pull them at exactly 12 minutes — slightly underdone is the move. The dough keeps covered in the fridge for up to 3 days — roll in powdered sugar right before baking, not ahead of time. These are exceptional alongside a scoop of Fancy Monkey Vanilla No-Churn Ice Cream.
FAQ
The powdered-sugar coating dries on the outside while the cookie spreads and rises, splitting the surface into the classic crackle.
Pull them when the edges are set but the centers still look soft — about 12-14 minutes; they firm up as they cool for a fudgy middle.
Yes — freeze baked cookies up to 3 months, or freeze the rolled dough balls and bake from frozen with an extra minute or two.
Chocolate pudding mix keeps the centers soft and fudgy and deepens the chocolate flavor.
Roll the dough balls first in granulated sugar, then heavily in powdered sugar — the double coat gives crisp, defined cracks.
