Chocolate Crinkle Cookies are soft and fudgey on the inside, and perfectly crisp on the outside. This Christmas Cookie is a must-have at every winter party!
We have fond memories of making Christmas cookies every year as a kid. Flour was everywhere, beaters were licked, eating the dough was encouraged, and holiday music and laughter was everywhere. As adults, we now love nothing more than recreating these memories, and making new ones with our own family. We keep a list of holiday cookie staples that we must make every year for tradition’s sake, and chocolate crinkle cookies are at the top of that list. That fudgey, brownie-like consistency is so good, you will certainly want to make more than one batch!
Vegetable Oil Substitutes:
We know so many of you would prefer to use butter than oil, but unfortunately, oil is necessary to give that crinkle top. You can always use a different neutral flavored oil if you prefer.
Can Chocolate Crinkle Cookies be doubled?
Yes. Cookie recipes can easily be doubled, or even tripled depending on how many cookies you need!
Baking Tip:
These cookies will still appear very soft after baking for 12-13 minutes. We promise, they are done at that point and will harden as they cool. If you over-bake chocolate crinkle cookies, they will lose that fudgeyness in the center.
Freezer Instructions:
You can either freeze the cookie dough once it is balled, to bake at a later time, or you can freeze baked and cooled cookies in a ziplock bag in a single layer for up to 3 months.
Storage Instructions:
Store cookies in an airtight container for up to 1 week, or in the freezer for up to 3 months.
If you like this recipe, you may be interested in these other delicious cookie recipes:
Want to make these. Always looking for good quick cookie recipes.
Stay at home chef recipes have always be a success for me but not this one. It is more like a brownie dough. Even after placing in the freezer the dough would stay in a ball. Dough spread to solid mass on the cookie sheet before even placing in the oven. So I scraped the dough by spoonfuls in a greased muffin tin and baked at 350 for 15 minutes. So now I have a small brownie muffins not chocolate crackle cookies.