Crinkle Fudge Cookies

β€˜Tis the season for cookies, y’all! β˜ƒοΈπŸͺ I cannot think of a better way to warm up during the winter season than with an oven full of cookies baking. My sister and I have a long list of Christmas recipes that are longtime family favorites, and we fully intend on making time to bake each one at some point throughout the month.

We definitely have visions of sugar plum fairies eating cookies in our heads, but we can’t forget the reason for the season…giving and gifting to those you love as well as those in need. With that said, what better way to give than to bake a delicious batch of cookies to share with those you love? Everyone loves a homemade, right out of the oven, warm cookie. 🀀πŸͺ In fact, anyone who is hard to shop for can always be won over with a homemade baked treat. Trust us.

The recipe we are sharing today is a classic holiday cookie you probably see all the time during the holidays. This classic treat is so much better homemade. The kickass flavor of double chocolate rolled in sweet powdered sugar is a total winner. Follow our easy recipe below and you will be in heaven. These Crinkle Fudge Cookies quite literally melt in your mouth. They are so soft and chewy, and are filled with the perfect amount of ooey, gooey chocolate goodness. Rolling them in powdered sugar creates a delicious glaze when baked, making them the perfect holiday treat.

Cheers to cookies, calories, sweet treats, and good times, right?! Christmas time is the seriously the BEST time… πŸ€—πŸŽ„πŸ™ƒ

What You Need

1 cup flour

1/2 cup + 1 Tbsp unsweetened cocoa powder

1 tsp baking soda

1/4 tsp fine coarse sea salt

1/2 cup unsalted butter (softened at room temperature)

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tsp vanilla

3/4 to 1 cup mini chocolate chips

3/4 cup powdered sugar (for rolling cookie dough balls)

 

Step by Step

1. In a medium sized mixing bowl, combine your flour, cocoa powder, baking soda and salt. Set aside.

2. In a large mixing bowl, use a hand or stand mixer to cream your softened butter and sugars together until smooth and creamy.

3. Add in your egg and vanilla and mix until combined.

4. Begin adding your mixed dry ingredients a little bit at a time and mix until fully combined. The dough will be thick. Scrape down the sides and bottom of your bowl.

5. Add in the mini chocolate chips and mix until fully incorporated.

6. Cover and chill your dough in the refrigerator for at least 4 hours (you can also chill overnight and bake the next day). πŸ™‚

7. Remove your dough from the refrigerator and let thaw on your counter top for about 30 minutes.

8. Preheat your oven to 350 degrees, and line a couple baking sheets with parchment paper or a baking silicone mat. Set aside.

9. Scoop out your dough in 1-2 Tbsp sized balls. Roll the dough into a ball and follow by rolling it thoroughly into your powdered sugar. Place each ball of dough once coated with powdered sugar on your lined baking sheet about 2 inches apart.

10. Bake for about 8 – 10 minutes. The centers of these cookies will be soft. You don’t want to over bake them. Remove cookies from the oven and let them remain on the baking sheet for 5-10 minutes (they will continue to bake just a little bit here). Then, remove them from the baking sheet and let cool on a cookie rack.

 

 

Crinkle Fudge Cookies

Print Recipe
Serves: 2 dozen cookies Cooking Time: 8 - 10 minutes

Ingredients

  • 1 cup flour
  • 1/2 cup + 1 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp fine coarse sea salt
  • 1/2 cup unsalted butter (softened at room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 to 1 cup mini chocolate chips
  • 3/4 cup powdered sugar (for rolling cookie dough balls)

Instructions

1

In a medium sized mixing bowl, combine your flour, cocoa powder, baking soda and salt. Set aside.

2

In a large mixing bowl, use a hand or stand mixer to cream your softened butter and sugars together until smooth and creamy.

3

Add in your egg and vanilla and mix until combined.

4

Begin adding your mixed dry ingredients a little bit at a time and mix until fully combined. The dough will be thick. Scrape down the sides and bottom of your bowl.

5

Add in the mini chocolate chips and mix until fully incorporated.

6

Cover and chill your dough in the refrigerator for at least 4 hours (you can also chill overnight and bake the next day). πŸ™‚

7

Remove your dough from the refrigerator and let thaw on your counter top for about 30 minutes.

8

Preheat your oven to 350 degrees, and line a couple baking sheets with parchment paper or a baking silicone mat. Set aside.

9

Scoop out your dough in 1-2 Tbsp sized balls. Roll the dough into a ball and follow by rolling it thoroughly into your powdered sugar. Place each ball of dough once coated with powdered sugar on your lined baking sheet about 2 inches apart.

10

Bake for about 8 - 10 minutes. The centers of these cookies will be soft. You don't want to over bake them. Remove cookies from the oven and let them remain on the baking sheet for 5-10 minutes (they will continue to bake just a little bit here). Then, remove them from the baking sheet and let cool on a cookie rack.

Notes

To keep fresh, store in an airtight container in between layers of parchment paper with a half slice of bread for up to a week.

 

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