Skip to Content
Menu

Easy Chocolate Crinkle Cookies

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Edited by Joanna
Updated Oct 28, 2025
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe

When it comes to cookies that feel extra special without requiring hours in the kitchen, these easy chocolate crinkle cookies are the answer. They’ve got that bakery-style look with their powdered sugar coating and crinkled tops, but they start with a shortcut: Pillsbury™ Ready to Bake™ Sugar Cookie Dough.

That means you can whip them up for holiday trays, cookie exchanges, or just because a Tuesday night calls for something sweet. A little cocoa and flour turn the dough chocolaty and rich, and a roll in powdered sugar adds the signature snowy finish. Kids especially love getting hands-on with this one, rolling dough into balls and helping coat them in sugar.

The best part? These cookies are made with only 4 simple ingredients and come together fast, making them just as perfect for last-minute entertaining as they are for a cozy weekend of baking.

Recipe Ingredients

We’ve made classic chocolate crinkle cookies even easier with just 4 ingredients! Here’s what you’ll need.

Pillsbury™ Ready to Bake!™ Sugar Cookie Dough: Our secret shortcut ingredient for perfectly soft, chewy cookies every time. You can also use a 16.5-oz roll of Pillsbury™ Refrigerated Sugar Cookie Dough for this recipe if that’s what you have on hand.

Unsweetened Baking Cocoa: Also called unsweetened cocoa powder, this is made of 100% cocoa solids with no added sugar, giving it a natural, slightly bitter chocolate flavor. It’s the standard cocoa powder that you’ll see in most baking recipes, and it brings the deep chocolate flavor that makes these crinkles so rich and fudgy.

All-Purpose Flour: Helps bind everything together so the dough holds its shape and makes the cookies bake up more cakey.

Powdered Sugar: This adds a sweet, snowy finish that gives crinkle cookies their signature look.

ExtraTextTypeImageMediumUrl

How to Make Easy Chocolate Crinkle Cookies

A few easy steps are all it takes. Here’s how they come together—keep reading for the full recipe.

1. Mix the Dough

Break up Pillsbury™ Ready to Bake!™ Sugar Cookie Dough in a bowl, then use your hands or a spoon to mix in baking cocoa and flour until everything is fully combined into a rich, chocolaty dough. An important note: while you can eat Pillsbury™ Ready to Bake!™ Cookie Dough raw by itself, once you add flour you should no longer eat the dough raw, for food safety reasons. 

2. Shape the Cookies

Roll the cookie dough into 1-inch balls, which will bake into the perfect bite-sized crinkles. We found that it works well to use a small ice cream scoop or cookie scoop to portion out the dough. Then, roll each ball generously in powdered sugar so they’ll bake up with that signature snowy, crackled look.

3. Bake

Pop the cookies in a 350°F oven until the edges are set and the tops are beautifully crinkled.

4. Decorate and Enjoy

Dip the warm cookies in a little more powdered sugar for an extra sweet finish; then, let them cool before sharing.

How to Store Easy Chocolate Crinkle Cookies

Leftover chocolate crinkles make the perfect little treat to have on hand for holiday gatherings, lunchbox surprises, or a quick chocolate fix anytime. Here’s how to keep them fresh.

Room Temperature

Store your easy chocolate crinkle cookies in an airtight container on the counter for up to 5 days.

Refrigerator

If you’d prefer, you can store these cookies in an airtight container in the fridge for up to 10 days.

Freezer

These chocolate crinkles can be stored in the freezer in an airtight container for up to 3 months. Thaw at room temperature before eating.

Easy Chocolate Crinkle Cookies

  • Prep Time 20 min
  • Total 55 min
  • Ingredients 4
  • Servings 28
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1

    Heat oven to 350°F.

  • Step 
    2
    In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Step 
    3

    Shape into 28 (1-inch) balls. Roll each ball in 1/4 cup of the powdered sugar (reserve remaining powdered sugar). Place balls 2 inches apart on ungreased baking sheets.

  • Step 
    4

    Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 2 minutes; remove from baking sheet to cooling racks. Dip tops of each cookie in remaining 2 tablespoons powdered sugar. Cool completely, about 20 minutes.

Nutrition

80 Calories
3g Total Fat
0g Protein
12g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
40mg
2%
Potassium
15mg
0%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section