These cookies combine the best of both worlds—crispy edges like a brownie and a moist, chewy interior like a cookie. The addition of dates not only enhances the flavor with caramel-like notes but also adds moisture and natural sweetness. Plus, their crinkled tops make them a showstopper, without the need for complex decoration. They’re easy to make, kid-friendly, and freeze beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Eggs
Granulated sugar
Brown sugar
Vanilla extract
Softened butter or melted coconut oil
Chopped pitted dates
Dark or semi-sweet chocolate chips
Powdered sugar (for rolling)
Directions
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy.
Add the vanilla extract and butter (or coconut oil), mixing until combined.
Stir in the dry ingredients gradually, mixing until a thick dough forms.
Fold in chopped dates and chocolate chips evenly.
Chill the dough for at least 1 hour to firm up and make scooping easier.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized balls of dough and roll them in powdered sugar until fully coated.
Place on the baking sheet, leaving space between each cookie.
Bake for 10–12 minutes, until the tops are cracked but centers are still soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 20–24 cookies. Preparation takes approximately 20 minutes, chilling time is 1 hour, and baking time is 10–12 minutes.
Variations
Nutty Crunch: Add chopped walnuts or pecans for extra texture.
Espresso Boost: Add a teaspoon of instant coffee to deepen the chocolate flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend to make the recipe gluten-free.
Vegan Option: Replace eggs with flax eggs and use coconut oil and dairy-free chocolate chips.
Date Paste: For smoother texture, blend dates into a paste instead of chopping.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and transfer to a freezer-safe bag. Thaw at room temperature or warm briefly in the microwave for a just-baked feel.
FAQs
What makes brownie crinkle cookies crack on top?
The cracked tops form due to rolling in powdered sugar and baking a chilled dough, which causes the outer layer to set before the inside, creating cracks.
Can I use Medjool dates?
Yes, Medjool dates are ideal for this recipe because of their soft texture and rich sweetness.
Why do I need to chill the dough?
Chilling the dough helps prevent spreading, allowing the cookies to hold their shape and form the signature crinkles.
Can I use Dutch-process cocoa powder?
Yes, but it may affect the rise slightly. Use natural cocoa powder for the best results unless otherwise adjusted.
Do I need to soak the dates first?
If your dates are very dry, soaking them in warm water for 10 minutes can help soften them.
How do I make them chewier?
Reduce baking time slightly for a softer center, and don’t overbake.
Can I freeze the dough?
Yes, portion the dough into balls and freeze them on a tray before transferring to a bag. Bake directly from frozen, adding 1–2 minutes.
What if I don’t have powdered sugar?
Powdered sugar is essential for the crinkle effect, so it’s best not to skip it. You can make your own by blending granulated sugar.
Can I reduce the sugar in the recipe?
You can reduce the granulated sugar slightly, but keep in mind the texture and crackle may be affected.
Are these cookies good for gifting?
Yes, they’re visually beautiful, pack well, and stay moist for several days—perfect for gifts.
Conclusion
Brownie Crinkle Cookies with Dates bring together intense chocolate flavor, natural sweetness, and an irresistible fudgy texture. With their beautiful cracked tops and melt-in-your-mouth centers, they’re sure to become a favorite in any cookie collection. Whether you’re baking for a crowd or treating yourself, this recipe promises indulgence in every bite.
Brownie Crinkle Cookies with Dates are rich, fudgy cookies with crackled tops, gooey centers, and natural sweetness from chopped dates—perfect for holidays, gifts, or satisfying chocolate cravings.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:1 hour 32 minutes (includes chilling)
Yield:20–24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup softened butter or melted coconut oil
3/4 cup chopped pitted dates
1/2 cup dark or semi-sweet chocolate chips
1/2 cup powdered sugar (for rolling)
Instructions
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy.
Add vanilla extract and softened butter (or coconut oil), mixing until well combined.
Gradually stir in the dry ingredients until a thick dough forms.
Fold in chopped dates and chocolate chips evenly.
Cover and chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough and roll them in powdered sugar until fully coated.
Place the dough balls on the prepared baking sheet, spacing them apart.
Bake for 10–12 minutes, until tops are crackled and edges are set but centers remain soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use Medjool dates for a softer, caramel-like texture.Chilling the dough is key for achieving the crinkle effect.Add instant coffee or espresso powder to enhance the chocolate flavor.Can be made gluten-free with a 1:1 gluten-free flour substitute.Cookies freeze well—store in an airtight container for up to 2 months.
