Chocolate Crinkle Cookies

Get excited for a week of butter, sugar and pure awesomeness, y’all! It’s Christmas Cookie Week, and I hope you’re planning on joining in.

Graphic text for Christmas Cookie week

Today’s cookie recipe is one of my personal favorites, and it is a recipe I have perfected after baking 28 dozen with my friends Lauren, Candice and Meki in preparation for my wedding reception’s Cookie Table. (It was a little intense, ha.)



This recipe does not make 28 dozen, so no fear.

You’ll start off with softened butter. To get the butter to be this soft and wonderful, leave it out overnight (if you’re baking in the morning) or pull it out of the fridge in the morning before you leave for work if you’re baking in the evening. You want the butter to fall apart whenever you touch it.

You’ll add sugar to your softened butter, then you cream the two together until light and fluffy. (See the image below if you’re confused!)

Collage of two images showing ingredients being mixed in a glass bowl

Then you’ll add the two eggs and vanilla extract.

Two eggs on top of a butter-sugar mixture in a clear glass bowl

Using your mixer – or your super strong arms – mix these ingredients together until the dough is smooth.

While you’re mixing the butter, sugar, eggs and vanilla, melt the unsweetened chocolate in the microwave. (Yes, this is OK. Just keep an eye on it so it won’t burn. I recommend nuking the chocolate in 30 second increments until it is melted and smooth. If you try to microwave it for an extended period of time, the chocolate will burn. And it smells awful. … Just sayin’.)

A collage of mixed ingredients in a bowl next to a bowl of melted chocolate

Add the cooled chocolate to the butter/sugar/egg/vanilla extract mixture and whip it up until combined.

Collage of two images showing chocolate mixing in glass bowl of ingredients

Once it’s all nice and mixed up, you’ll take the dry ingredients – all-purpose flour, baking powder and salt – and sift them. You can sift them into a separate bowl, or you can just sift them over the wet ingredients. I do the latter because we don’t have that many bowls in our kitchen.

Don’t have a sifter? Check this out.

And then once the dry ingredients have been sifted, mix them into the wet ingredients. Also add the milk. It’ll take a little while, and your hand mixer might sound sad (or your arm might feel a little sore). Mix these until all the flour has been completely incorporated.

If you want to add pecans to the batter, now is the time to do it. Sadly, I didn’t have any readily available at my house, so I held off. But these cookies are really tasty with the nuts if you like that kind of thing.

Collage showing how to mix Chocolate Crinkle Cookies

The final product will look something like this:

Chocolate Crinkle Cookie dough in a bowl

Now you’ve GOT to cover it with plastic wrap and place it in the fridge for at least an hour.

Trust me, y’all. While the batter looks like it’s good to go, it’s not. And if you try to roll it right now, you will have chocolate hands for the rest of the day. And significantly fewer cookies than if you had let it rest and chill.

Leave the kitchen. Take a walk. Play with your dog. Read a few blogs. Do SOMETHING to get yourself away from the cookie dough. And then come back to chilled dough.

Now is the fun part if you like getting your hands a little dirty. (Note: Take off any rings you wear now because this could get a little messy.)

Pull the batter out of the fridge and pinch off a 1 inch section of it. Roll it into a ball between your palms.

It’ll look like this once rolled.

A ball of chocolate crinkle cookie dough in a hand

Take the dough ball and plop it into a bowl that contains a cup of powdered sugar. (The wider the bowl, the more dough balls you can roll before getting your hands all powdered-sugary.)

Roll the dough ball around until it is coated, then transfer it to a greased baking sheet.

Chocolate cookie dough in a bowl of powdered sugar

Once the baking sheet is full, bake at 350 for 15 minutes.

The balls will flatten slightly as they bake, but will be partially rounded when they are done.

Chocolate crinkle cookies on a baking sheet

Then let all the beautiful little cookies cool. So you don’t burn your mouth.

And then then enjoy!

Chocolate crinkle cookies on a white plate

Chocolate crinkle cookies on a baking sheet
Yield: 3 dozen cookies

Chocolate Crinkle Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Chocolate-y, wonderful cookies rolled in powdered sugar that melt in your mouth. What's not to love about these Chocolate Crinkle Cookies?


  • ½cup (1 stick) unsalted butter, softened (113.4g)
  • 1 ¼ cup granulated sugar (320g)
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 ounces unsweetened chocolate squares, melted and cooled
  • 2 cups all-purpose flour (325g)
  • 2 teaspoons baking powder (10g)
  • ½ teaspoon kosher salt (3g)
  • 2 tablespoons milk (46ml)
  • ½ cup chopped pecans **optional!**
  • 1 cup powdered sugar


  1. In a large glass bowl, cream the butter and sugar together until light yellow using a hand mixer or a stand mixer.
  2. Add vanilla extract and eggs to the butter/sugar mixture. Mix until blended.
  3. Next, add the melted chocolate, stirring until mixture is an even light brown.
  4. Stir in dry ingredients, alternating with the milk.
  5. Stir in pecans, if adding.
  6. Cover the bowl with plastic wrap, and chill in refrigerator for at least an hour.
  7. Preheat the oven to 350°F.
  8. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat. Set aside.
  9. Using your hands, shape the cookies into 1" dough balls and roll in powdered sugar until covered.
  10. Bake for 15 minutes (or until cookies are set.)
  11. Cool and then enjoy!

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Nutrition Information:


36 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 62mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 2g

Nutrition facts are an estimate and not guaranteed to be accurate.

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  1. These look *so* good! I’ll be participating in Christmas Cookie Week, probably a little later in the week. Can’t wait!

  2. These look AWESOME, Erin! I’m not a baker, so I don’t have any recipes that aren’t already found on the back of every bag of chocolate chips ever made, but I’m so looking forward to all the recipes that will come from this carnival!

    I showed these cookies to P and he said, “Those look good! All professional and shit.” 🙂

  3. I’m SO GLAD you put these up here! I’ve been dreaming about them lately. I’m going to attempt them by myself this time (sadly without your watchful eye!) so wish me luck!

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