New recipes

Chocolate Rum Crinkle Cookies

Chocolate Rum Crinkle Cookies

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Today we celebrate cocoa powder of all varieties. More famously, the Mayans were known to have used the cocoa bean as food, and currency in fertility rites, while the Aztecs ground it into a bitter drink. Both cultures believed cocoa to be linked to the gods, but it wasn’t until the 1700s that the taxonomer Linnaeus aptly named the source of cocoa beans Theabroma Cacao, meaning "gift of the gods." Less sweet than some, these crinkle cookies are absolutely loaded with cocoa and just a hint of rum flavor. Because the cookies are made with baking powder, I make these with Dutch-processed cocoa and get fat, fudgy cookies every time.


  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1 Cup Dutch-processed cocoa powder
  • 4 large eggs
  • 1 Cup granulated sugar
  • 1/2 Cup vegetable oil
  • 1 Teaspoon rum extract
  • 3/4 Teaspoons vanilla extract
  • 3 1/2 Ounces dark chocolate, finely chopped
  • 1 Cup confectioners' sugar


Calories Per Serving343

Folate equivalent (total)72µg18%

Riboflavin (B2)0.2mg13.2%

Chocolate Crinkle Cookies

T hese chocolate crinkle cookies are a part of my drop cookie recipes collection - even though technically you roll them in your hand first and then cover them with powdered sugar. They are basically a drop cookie recipe, since you aren't cutting and chilling, or shaping and rolling, or pressing and layering.

Yes, I do realize these are not truly one of my Italian cookie recipes , but I live in America. And I do still have 3 boys living at home who request "normal" cookies. So hence, the normal chocolate crinkle cookie recipe.

There are a couple of cool things you can do to dress this cookie up. The white powdered sugar is what gives the cookie that contrast of dark to white. Here's how it works.

So - let's say you are cooking for a total chocolate-head, you could roll in cocoa powder. (That would give you CHOCOLATE chocolate crinkle cookies!) Not as a dramatic visual effect - but a chocolate effect. The white powdered sugar is the most dramatic. You could think about white powdered sugar with a splash of the fancy-pants sugars like pink. (You can stash that idea away for one of your Valentines cookie recipes .) The whole idea is what you coat the cookie with whatever - it's just a contrast color - it's not the flavor.

For a couple of FAQ's and ideas see below. And too if this wasn't exactly what you wanted - check out the full list of Italian cookie recipes I have. They are in the photo gallery below - just click on the photo and it will take you to the recipe.

What is a Chocolate Crinkle Cookie

Chocolate Crinkle Cookies are a traditional classic cookie during the holiday season. They are soft, and chewy on the inside with a rich chocolate flavor that tastes much like an irrestible brownie with a crunch of cookie on the outside.

As chocolate crinkle cookies bake, the cookies begin to slightly spread causing the confectioners’ sugar coating to crinkle and crack. Hence, the crinkle name.


Chocolate Crinkle Cookies, or Chocolate Crackle Cookies, are rich, chocolately and sinfully delicious. Crisp on the outside, fudge-y on the inside and coated in a blanket of powdered sugar, these cookies are like a brownie and a cookie fell in love then had a cookie baby.

Made with a dough that hardens slightly while it bakes then cracks to reveal the cake like interior, these cookies are named appropriately. A must make during the holiday season.


This Chocolate Crinkle Cookie recipe is so simple to make and are a great project to get your kids to help with.

When you make crinkle cookies, don’t dawdle when the timer goes off. You don’t want to over cook them, they will dry out.

They’re still delicious but they’re just so meltingly decadent when you take them out at just the right moment….still a little soft and moist in the middle. It makes your knees buckle a little bit. Or maybe that’s just me.

They kind of remind me of these chocolate chunk cookies but doused in powdered sugar and without chocolate chunks. Just pure chocolate joy.


Your crinkle cookies can be store in an airtight container at room temperature for about a week. To extend the life of your cookie, store in the refrigerator for up to 14 days.

Alternatively, you can freeze Chocolate Crinkle Cookies for up to 2 months.

  • Sugar – Coat the cookie balls completely in a thick layer of powdered sugar before baking. Too little sugar and you won’t be able to see the crackle.
  • Chill – This dough is VERY sticky, so make sure you chill the dough before hand to help make it easier to work with.
  • Consistency – We love our crinkle cookies on the gooey side so I tend to bake them for a little less time (more like 8 minutes) but if you want a cakey texture, bake them a bit longer.
  • Mexican Chocolate – For a fun twist, make Mexican Chocolate Crinkle Cookies by adding a bit of cinnamon and a pinch of cayenne!


The Very Best Chocolate Crinkle Cookies are, by far, my favorite still and probably forever. The Neiman Marcus cookie is a close second but really…why can’t we just have both. Right? And since we’re adding favorites….we should add these fudge filled beauties, as well.

If you like these easy crinkle cookies, you have to try these Gooey Butter Cake Cookies! They’re like the vanilla version of this recipe and I may even like them a teensy bit more.


Chocolate Crinkle Cookies Are Easy To Make And Perfect For The Holidays

Holiday baking season is here, so it’s time to get started on all your favorite recipes. If you’re looking for a cookie that’s sure to be a hit, check out these chocolate crinkle cookies from Cooking Classy. These cookies have a chewy, brownie-like texture, and they’re super-simple to make.

The trick to the treat’s unique dark-and-light appearance is to roll the dough in powdered sugar before baking. You’ll want to refrigerate the dough overnight, so make sure you plan ahead. The cookies should be soft to the touch and appear slightly under-baked when you take them out of the oven.

The recipe will make a whopping 48 cookies, so plan to share them with family and friends! Surprise them with a plate of these delicious cookies for a fun holiday treat. They freeze well, too!

While I’m sure these cookies are amazing all on their own, I think they’d also pair perfectly with a cold glass of milk or served a la mode with vanilla ice cream.

For a fun twist on these brownie-like cookies, Cooking Classy suggests wrapping a Rolo chocolate caramel candy in each one for a caramel-stuffed chocolate crinkle cookie. A brownie, cookie and candy all in one treat? Now that’s a dessert I can get behind!

Looking for more cookie recipes to add to your holiday repertoire this year? This map shows the most popular Christmas cookie in every state. Try out your state’s, and pick a couple more from states you’ve traveled to or would like to visit.

Love Royal Dansk Danish butter cookies? Make your own version with this copycat recipe. Or, go retro with these nine old-fashioned holiday treats that will take you on a nostalgic trip down memory lane.

You could also make the season festive and fun with this new Keebler’s decorating kit to create adorable wreath-themed cookies.


  1. Mix together dry ingredients.
  2. Melt chocolate.
  3. Whisk in eggs.
  4. Combine wet and dry ingredients.
  5. Chill in refrigerator about 2 hours.
  6. Roll ½ tablespoon cookie dough balls.
  7. Roll crinkle cookies in powdered sugar.
  8. Bake in 350°F oven for 11-13 minutes.

These cookies were such a hit for Thanksgiving week that I ended up making 2 batches of about 100 cookies! The first batch didn’t last long and they were quickly packed up for friends to enjoy over the weekend. What I love about these Chocolate Crinkle Cookies is that they taste like brownies.

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are super easy to make. They are chewy and best served with hot milk.
Chocolate - Use dark chocolate, preferably use chocolate that has around 60% - 70% cacao. Why? Because these cookies are rolled in sugar and they might turn out too sweet if the chocolate used has more sugar than cacao in it. It&rsquos also important that your melted chocolate is cool before using in a batter.

All-purpose flour - It&rsquos best to use all-purpose flour or plain flour because we want our chocolate crinkle cookies to be nice and chewy and not stiff.

White and Brown Sugar - Use a mixture of white and brown sugar. Brown sugar tends to make cookies chewier, which is what we want.

Rum - You can optionally add rum to the dough, it will give it a nice, extra kick in flavoring.

  • 2 1/4 cups all-purpose flour (11.25 ounces 320g)
  • 2 1/4 teaspoons (9g) baking powder
  • 3/4 teaspoon (4g) instant espresso powder
  • 3/4 teaspoon (3g) kosher salt
  • 2 1/4 cups granulated sugar (15 1/2 ounces 425g)
  • 1 1/2 cups unsweetened cocoa powder (6 ounces 150g)
  • 1 stick plus 1 tablespoon unsalted butter (4 1/2 ounces 130g), melted and cooled slightly
  • 4 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • About 1 1/2 cups confectioners' sugar (6 ounces 170g)

In a large bowl, whisk together flour, baking powder, instant espresso powder, and salt.

In a large bowl or the bowl of a stand mixer fitted with the paddle, beat together granulated sugar, cocoa powder, and melted butter, starting at low speed and increasing to medium speed, until crumbly. Add eggs, one at a time, beating well between additions. Add vanilla. Reduce mixer speed to low and add dry ingredients. Beat until combined, scraping bottom and sides of bowl with a rubber spatula as needed. Dough will be crumbly. Cover bowl with plastic wrap and refrigerate for 1 hour.

Adjust oven racks to upper- and lower-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper. Pour confectioners' sugar into a shallow bowl. Scoop dough into 1-tablespoon balls and roll in confectioners' sugar to coat. Make sure dough balls are heavily coated. Transfer dough balls to the prepared baking sheets, leaving at least 2 inches of space between each ball. You should be able to fit about 18 balls on each sheet.

Bake cookies until cracked on top but still slightly soft in the middle, 13 to 15 minutes, rotating baking sheets top to bottom and front to back halfway through baking. Let cool on baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Be careful when handling to avoid ruining the sugar coating.

Recipe Summary

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup butter, melted
  • 2 (1 ounce) squares semisweet chocolate, chopped
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • ¼ cup confectioners' sugar for rolling

Sift together the flour and baking powder set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.

Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

How to Make Chocolate Crinkle Cookies:

For the dry ingredients, combine flour, cocoa powder, baking powder, and salt:

For the wet ingredients, combine eggs, sugar, oil, and vanilla extract:

Whisk vigorously for one minute until the mixture is light yellow and quite frothy:

Add the wet ingredients to the dry:

Stir it all together until you get a thick and shiny dough:

Now, refrigerate the dough for at least 3-4 hours.

I know, waiting for cookies to chill is no fun. But, the chilling is important!

First, it develops the flavor of the cookie (I’ve tested this, and it doesn’t taste as good or chocolate-y without the chill period), and it also firms the dough so it’s more scoopable.

Once the dough is chilled, use a cookie scoop to portion out scoops onto a tray:

Roll them into balls with the palms of your hands, then coat generously in confectioner’s sugar:

Bake for 9-10 minutes, until they have cracked and puffed up.

It’s fine if the cookies glisten a bit in the cracks, because you don’t want to overbake these cookies, and they continue to cook after you take them out of the oven.

Candy Cane Cookies and Thumbprint Cookies are more of my favorite Christmas cookies. Enjoy!

Get the full recipe below, plus a video if you’d like more guidance.

Watch the video: 3 No-Bake Christmas Cookie Balls Peanut Butter, Rum, and Chocolate Hazelnut (November 2022).