Name: Chocolate Crinkle Cookies – Sweet Easy Recipes Everyone Will Love
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup cocoa powder (unsweetened); 2 cups granulated sugar; ½ cup vegetable oil; 4 large eggs; 2 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; ½ cup powdered sugar (for rolling)

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These Chocolate Crinkle Cookies are hands-down one of my favorite treats to whip up when I’m craving something sweet, but don’t feel like spending hours in the kitchen. They’re soft in the middle, crisp on the outside, and look like they just survived a mini powdered sugar blizzard. What’s not to love? I remember the first time I baked these with my daughter—we had flour on our faces, dough on the cabinets, and the biggest grins. That’s the beauty of these cookies: simple ingredients, minimal mess, and maximum joy. Whether you’re making a late-night snack, prepping for a potluck, or bribing your coworkers into liking you (no judgment), this recipe’s got your back. This one checks all the boxes: air fryer cookies easy recipes, quick and easy recipes, easy dessert recipes, quick and easy evening snack recipes, easy recipes for dinner, and easy homemade recipes. Let’s make some magic with cocoa, shall we?

1) Key Takeaways
2) Easy Chocolate Crinkle Cookies Recipe
3) Ingredients for Chocolate Crinkle Cookies
4) How to Make Chocolate Crinkle Cookies
5) Tips for Making Chocolate Crinkle Cookies
6) Making Chocolate Crinkle Cookies Ahead of Time
7) Storing Leftover Chocolate Crinkle Cookies
8) Try these cookies next!
9) Chocolate Crinkle Cookies Recipe
10) Nutrition

1) Key Takeaways

What makes crinkle cookies crack beautifully while baking?
How to keep your crinkle cookies soft for days?
Can you freeze crinkle cookie dough for later?
How long do chocolate crinkle cookies last in storage?

2) Easy Chocolate Crinkle Cookies Recipe

Sweet easy recipes rarely get better than this one. These chocolate crinkle cookies have a crisp shell that gives way to a rich, brownie-like center. They’re like a mashup of your favorite chocolate cake and cookie dough, all in one sugary bite. And they happen to be beautiful. I mean, who doesn’t love a cookie that looks like it got caught in a snowstorm?

They’re simple, fast, and kid-approved. If you’ve got a mixing bowl, a spoon, and a few staples from your pantry, you’re pretty much there. No fancy mixer, no chilling for days, and no mysterious ingredients—just the kind of cookie that makes you feel like a kitchen wizard without all the effort.

Plus, this recipe folds in a bunch of winning keywords without feeling forced: quick and easy recipes, easy dessert recipes, and air fryer cookies easy recipes all blend into this chocolatey magic. It’s a sweet easy recipe that earns a permanent place in your baking rotation.

3) Ingredients for Chocolate Crinkle Cookies

1 cup cocoa powder (unsweetened) – Rich, dark, and just slightly bitter, this is what gives the cookies their signature chocolatey depth. Make sure it’s unsweetened. We’re not making hot cocoa here.

2 cups granulated sugar – This might seem like a lot, but we’re balancing the intense cocoa. The sugar brings sweetness and texture, and helps create that classic crackly top.

½ cup vegetable oil – I’ve tested with butter, but oil wins for the fudgiest texture. It adds moisture without weighing the cookies down.

4 large eggs – These are the glue that holds everything together. They bind the dough and give it structure so it puffs just enough while baking.

2 tsp vanilla extract – Just a splash goes a long way. It rounds out the cocoa and sugar with a warm, smooth flavor.

2 cups all-purpose flour – Nothing fancy here. All-purpose works perfectly and lets the chocolate shine through.

2 tsp baking powder – This is your leavening agent. It helps the cookies rise and crack just right on top.

½ tsp salt – Don’t skip this. Salt makes the chocolate flavor pop. Without it, the cookies can taste flat.

½ cup powdered sugar – This is for rolling the dough. It melts and wrinkles during baking, giving those dreamy snow-covered cracks.

4) How to Make Chocolate Crinkle Cookies

Step 1. Mix your cocoa, granulated sugar, and oil in a big bowl. It’ll look like wet dirt at first. Totally normal. Stir until smooth.

Step 2. Add eggs one by one. This part gets messy fast, so maybe use a bigger bowl than you think you need. Stir in the vanilla too.

Step 3. In another bowl, whisk together the flour, baking powder, and salt. Slowly add this to the cocoa mix. The dough will be thick—like scoopable brownie batter.

Step 4. Cover and chill. You can’t skip this. I know, waiting is hard. But the dough needs to firm up so you can roll it later. Three hours in the fridge, or overnight if you’ve got patience.

Step 5. Preheat your oven to 350°F and line your baking sheets with parchment paper. This part is boring but necessary.

Step 6. Roll the chilled dough into 1-inch balls. They’ll be sticky. Roll each ball generously in powdered sugar so they look like tiny frosted truffles.

Step 7. Bake for 10 to 12 minutes. They’ll puff and crack beautifully. The centers might look soft—perfect. Let them rest on the tray for a few minutes before moving to a rack.

5) Tips for Making Chocolate Crinkle Cookies

If the dough feels impossible to work with after chilling, let it sit out for 10 minutes. Cold dough is great for shape, but impossible to scoop without a bit of softening.

Roll those cookie balls generously in powdered sugar. This is where the “crinkle” look comes from. If you skimp, you’ll get faded, dusty tops instead of dramatic, crackly ones.

Want to go wild? Add a teaspoon of espresso powder to the mix. It won’t make the cookies taste like coffee, but it deepens the cocoa flavor. You didn’t hear it from me.

6) Making Chocolate Crinkle Cookies Ahead of Time

This dough was made for the fridge. You can chill it for up to 48 hours before baking. If anything, the flavors get richer over time. Just make sure it’s well-covered so it doesn’t dry out or pick up fridge smells.

You can even roll the dough balls and freeze them. When you’re ready to bake, thaw them slightly, roll them again in powdered sugar, and bake straight from the fridge.

It’s the perfect prep-ahead dessert for holidays, parties, or days when the sweet tooth hits and you don’t want to start from scratch. One batch now means fresh cookies later, no dishes.

7) Storing Leftover Chocolate Crinkle Cookies

Keep leftover cookies in an airtight container at room temp. They’ll stay soft for about five days, if they last that long. I’ve never had that issue personally.

If you live in a humid climate, toss in a piece of bread. It helps the cookies stay soft and keeps them from drying out. Weird, but it works.

You can also freeze the baked cookies. Wrap tightly, store in a freezer-safe bag, and thaw whenever the craving calls. They hold up like champs.

8) Try these cookies next!

9) Chocolate Crinkle Cookies Recipe