These mini chocolate crinkle cookies are the perfect bite-sized treat for any occasion. They’re soft and chewy on the inside, with a crinkly exterior, that is covered with powdered sugar. A delicious bite-size cookie recipe the whole family will enjoy.
Chocolate crinkle cookies have always been one of my favorite holiday treats. I just love all that chocolaty flavor, and the powdered sugar with all the cracks and crevices is so pretty! I’ve been making these cookies for years, and I decided to do something different with them. So I simply took my recipe and made mini cookies! That’s it. This bite-sized version of the classic holiday treat is a big-time winner. I know because I started making them this way a couple of years ago, and I never have any leftovers!
Mini Chocolate Crinkle Cookies
These delicious mini chocolate crinkle cookies are just like their full-sized counterparts, but they’re so adorable when you stack them on a decorative tray. It’s an easy dough recipe made with just a few ingredients, and it only takes about 8-10 minutes to bake each batch. You’ll be in and out of the kitchen in no time, and when you’re done, you’ll have delicious chocolaty cookies that everyone loves.
Why You’ll Love This Chocolate Crinkle Cookie Recipe
- They are easy to make and are the perfect bite-size chocolaty treat that tastes like a little brownie bite.
- They’re absolutely delicious and are the perfect gooey chocolate cookie recipe that is great for dessert, a midday snack, or the perfect potluck cookie recipe everyone will enjoy.
- They are a brownie lover’s dream and can be customized by adding mini chocolate chips, chopped nuts, and dried fruit, and can be made big or small.
Mini Chocolate Crinkle Cookies Ingredients
You’ll only need a few simple baking ingredients to make these cookies. You might have them all in your kitchen right now, actually. If not, everything you need is one quick trip to the grocery store away.
- All purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsweetened dark chocolate cocoa powder
- Vegetable oil
- Large eggs
- Vanilla extract
- Powdered sugar
The actual measurements are in the recipe card at the bottom of the post.
How to Make Mini Chocolate Crinkle Cookies
Making these cookies is a snap. This is a straightforward dough that comes together quickly and easily, and the cookies bake in just about 10 minutes per batch. Easy peasy!
Step 1: Combine the Dry Ingredients
Whisk the flour, baking powder, and salt together in a medium bowl.
Step 2: Combine the Wet Ingredients
Whisk sugar, cocoa powder, vegetable oil, eggs, and vanilla in another bowl.
Step 3: Make the Dough
Gradually add the dry ingredients to the wet ingredients until fully combined.
Step 4: Chill
Form the dough into a flat disk about 2 inches thick. Then, wrap it with plastic wrap and refrigerate it for at least 3 hours.
Step 5: Form the Cookies
Using a teaspoon, scoop out the dough and roll into ½-inch balls. Then, roll the balls into the powdered sugar coating. Place on a baking sheet lined with parchment paper. Place the remaining dough back into the fridge so it stays cold.
Step 6: Bake
Bake the cookies for 8 to 10 minutes. Remove the cookies from the oven and let them sit on the baking sheet for a couple of minutes. Then, transfer the cookies to a wire rack to cool completely. Repeat steps 5 and 6 until all the cookies are baked.
Recipe Tips for Crinkle Cookies
- It’s absolutely essential that you chill your dough for at least 3 hours.
- Place the remaining dough back into the fridge while baking the cookies so the dough remains as cold as possible.
- Let your cookies sit on the baking sheet for a couple of minutes to allow carry-over cooking time to bake them to perfection.
Variations
- You can use an equal amount of melted butter in place of vegetable oil.
- Roll the cookies in a mixture of cocoa powder and sugar instead of powdered sugar.
- Try folding chocolate chips into your dough for double chocolate crinkle cookies.
- Try adding chopped nuts for extra flavor and texture.
What to Serve with Mini Chocolate Crinkle Cookies
These cookies are delicious with a glass of milk or a cup of coffee or tea. They also make a great addition to a larger dessert spread of other cookies, cakes, pies, cupcakes, and any of your other favorite sweet treats.
Recipe FAQ
Crinkle cookies are a classic Christmas cookie with a distinctive crinkly, cracked top.
Yes, you can. Granulated sugar will do the same thing as powdered sugar.
Powdered sugar gives crinkle cookies their signature exterior. The powdered sugar caused the outside of the cookies to become drier than the inside, leading to the crinkled exterior.
If your dough wasn’t cold enough, your baking powder wasn’t fresh, or your oven wasn’t fully preheated, then your cookies wouldn’t crinkle.
How to Store Mini Chocolate Crinkle Cookies
Store these cookies in an airtight container for up to 5 days at room temperature. For longer storage, you can refrigerate them for up to 2 weeks in an airtight container.
Try This Mini Chocolate Crinkle Cookie Recipe Today
These mini chocolate crinkle cookies are rich, and chocolaty and feature that classic cracked top that we all know and love. They’re also incredibly easy to make, which is always a plus! Give this recipe a try, and I guarantee you’ll fall in love with these delicious, adorable mini crinkle cookies. Bring them to all your holiday events and watch them disappear!
More Delicious Holiday Cookie Recipes You’ll Enjoy
These Chocolate Cookie Butter Crispy Balls are easy to make, are festive, and are made with the very popular cookie butter, along with rice krispies and covered with chocolate and candied sprinkles.
Mini Chocolate Crinkle Cookies
Ingredients
- 1⅛ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup Hershey’s Special Dark cocoa powder
- ¼ cup vegetable oil
- 2 large eggs
- 1½ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350° (after the cookies have chilled) and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking powder and salt together until combined. Set aside.
- In another bowl, whisk sugar, cocoa powder, vegetable oil, eggs, and vanilla together until well combined.
- Gradually add the dry ingredients into the wet ingredients. Stir to combine.
- Form dough into a flat circular disk, about 2-inches thick, and wrap it with the plastic wrap. Place in the fridge for 3 plus hours.
- Using a teaspoon, roll cookie dough into small balls, about ½-inch in size, and then roll into powdered sugar.
- Place on the prepared cookie sheets and bake for 8-10 minutes.
- Remove from the oven and let sit on the baking sheet for a couple minutes then transfer to a wire rack to cool completely.
- *Place cookie dough back in the fridge while the first batch of cookies bake so the dough stays cold.
Notes
Nutrition
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