This Chocolate Crinkle Cookies recipe is one of our family favorites for the holidays with melted chocolate, chocolate chips, healthy oats and rolled in powdered sugar for a little chocolate snowball cookie!
So, now you know what our family enjoys for desserts during the holidays from the past few posts that include: Hello Dolly Bars, Peppernuts Cookies and now these delicious Chocolate Crinkle Cookies.
We made these a few days ago and because we have made them every Christmas, our oldest son said that they just taste like Christmas to him! I agree!
I have also heard of these called Double Chocolate Treasures, and the double chocolate is because you will melt some of the chocolate chips to make the chocolate cookie dough, but some of the chocolate chips will go into the dough, so in these cookies you get both chocolate dough and chocolate chips.
It is a little fun to roll out the dough into little balls and then cover them in powdered sugar. Look at those gooey chocolate chips below!
I just love how these Christmas Crinkle Cookies look like little chocolate snowballs!
How to Make Chocolate Crinkle Cookies
Here is the process for making these easy Chocolate Crinkle Cookies.
Get all of the ingredients ready to go.
Preheat your oven to 350 degrees F.
In a saucepan over low heat, melt 1 cup of chocolate chips.
Stir until smooth; cool slightly. If you would prefer to use the microwave for this step, then put the chocolate chips into a glass container and microwave on high for 1 to 1 ½ minutes. Stir after every 30 seconds of cooking to make sure the chocolate doesn’t burn. After the last ½ minute of cooking stir until the chocolate is melted and smooth.
In a large mixing bowl add the butter and sugar.
Beat together the butter and the sugar until the mixture is light and fluffy.
Add the eggs, vanilla and melted chocolate to the butter and sugar mixture.
Blend in the eggs, vanilla and melted chocolate to the butter and sugar mixture.
Add in the oats, flour, baking powder and salt.
Mix well.
Add the remaining 1 cup of chocolate chips. You can see the double chocolate in the photo below.
Stir in the chocolate chips. Now the dough is ready to go.
Pour the powdered sugar into a large, shallow bowl.
Use your hands to roll the dough into 1-inch balls.
Roll the 1-inch dough balls in the powdered sugar, coating heavily.
Place on ungreased cookie sheet.
Bake 10 to 12 minutes. Just look at those chocolate crinkles below!
Cool 1 minute on the cookie sheet, then remove the cookies to a wire rack.
Serve on a festive Christmas plate, pour up a glass of milk and enjoy!
Chocolate Crinkle Cookies Recipe
Ingredients
- 2 cups semi-sweet chocolate chips
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups oats - quick or old fashioned, uncooked
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees F.
- In a saucepan over low heat, melt 1 cup chocolate chips. Stir until smooth; cool slightly. If you would prefer to use the microwave for this step, then put the chocolate chips into a glass container and microwave on high for 1 to 1 ½ minutes. Stir after every 30 seconds of cooking to make sure the chocolate doesn't burn. After the last ½ minute of cooking stir until the chocolate is melted and smooth.
- In a large mixing bowl beat together the butter and the sugar until the mixture is light and fluffy.
- Blend in the eggs, vanilla and melted chocolate to the butter and sugar mixture.
- Add in the oats, flour, baking powder and salt and mix well.
- Stir in the remaining 1 cup of chocolate chips.
- Pour the powdered sugar into a large, shallow bowl.
- Use your hands to roll the dough into 1-inch balls.
- Roll the 1-inch dough balls in the powdered sugar, coating heavily.
- Place on ungreased cookie sheet.
- Bake 10 to 12 minutes.
- Cool 1 minute on the cookie sheet, then remove the cookies to a wire rack.
- Store in an airtight container.
VIDEO
Nutrition
Would these mail well? They are beautiful…
Merry Christmas!
Hi Luann,
Yes, they will mail well, just make sure you have them in an air tight container and you use wax paper between each layer and to take up any extra air space so they don’t bounce around during shipping.
– Linda