Skinny Chocolate Crinkle Cookies Recipe

The most delicious Skinny Chocolate Crinkle Cookies made with your favorite brownie mix and finished with a dusting of powdered sugar.

I had a lightbulb moment: why not turn my favorite low-calorie brownie mix into chocolate crinkle cookies? The idea sounded perfect — quick, chocolatey, and lighter than a typical cookie. I used a low-fat brownie mix as the base and experimented until I ended up with a cookie that’s crunchy on the outside and chewy inside — exactly how a crinkle cookie should be.

My first batch produced very large, slightly flat cookies because the batter was too soft. After a few adjustments—adding a little flour and chilling the dough—I achieved the ideal texture and size. Chilling is the key: it firms the dough so the cookies hold their shape and develop the classic cracked surface when baked.

Skinny Chocolate Crinkle Cookies

A simple, lower-calorie chocolate crinkle cookie made from a boxed brownie mix. Crisp edges, chewy centers, and an easy powdered sugar coating make these a fast crowd-pleaser.

Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins • Servings: 24 cookies

Ingredients

1 box brownie mix (a low-fat or light mix works well)
1 egg
1/4 cup all-purpose flour
1/4 cup water
1/2 cup powdered sugar, for rolling

Instructions

In a medium bowl, combine the brownie mix, egg, flour, and water. Stir gently until the ingredients are just combined—avoid over-mixing to keep the cookies tender.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 1–2 hours. Chilling firms the dough and prevents the cookies from spreading too much while baking.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Using a mini ice cream scoop or a spoon, portion the dough into about 24 small (approximately 1-inch) balls. For easiest handling, drop each scoop of dough into the powdered sugar first, then roll gently between your hands to coat the ball completely. The powdered sugar helps the dough hold together and creates the characteristic crackled finish.
Place the coated balls on the prepared baking sheet, spacing them evenly. Bake for about 10 minutes, until the edges set but the centers remain slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips, Variations, and Serving Suggestions

These skinny chocolate crinkle cookies are very forgiving and easy to adapt. If your batter still feels too wet after mixing, add an extra tablespoon or two of flour until the dough is scoopable. Chilling the dough for a full two hours yields the best results, especially if your kitchen is warm.

For extra chocolate intensity, fold in a small handful of mini chocolate chips or sprinkle a few on top of each dough ball before baking. If you prefer a nuttier flavor, add 1/4 cup finely chopped toasted nuts (walnuts or pecans work nicely) to the batter.

To make smaller cookies, reduce the scoop size and shorten bake time by a minute or two. Conversely, for larger cookies, increase baking time slightly but watch closely so the edges don’t overbrown.

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.

Serving ideas: These cookies pair wonderfully with a cup of coffee or a cold glass of milk. They’re also great plated with a small scoop of light vanilla frozen yogurt for a lower-calorie dessert option.

Nutrition

Serving: 1 cookie • Calories: 70 kcal • Carbohydrates: 17 g • Protein: 1.3 g • Fat: 0.2 g • Fiber: 0.5 g

Nutrition information is an approximation and will vary depending on the exact brownie mix and ingredients you use.