Rainy Day Crinkle Cookies

This recipe is made with brownie box mix, making it quick to make and easy to swap out different types of mix. Adapted and improved from this back to my southern roots recipe.

Ingredients

  • 1 box ghiradelli dark chocolate box mix (20oz)
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • powdered sugar
  • pinch of flaky salt

Instructions

  1. Heat oven to 375-degrees. Grease a cookie sheet with non-stick spray or line with parchment paper.
  2. Add the brownie mix to a large bowl.
  3. Next, add the eggs, vegetable oil, vanilla extract, and flour and mix well. (It will be very thick dough).
  4. Roll the cookies in 1-1/2-inch balls and set them two inches apart on a greased cookie sheet. Maybe flour up your hands, it can get sticky. Dust with powdered sugar
  5. Bake for 10 minutes and allow to cool for at least 10 minutes before moving them from the pan.
  6. While they are cooling, sprinkle with flaky salt.
  7. Cool on a cooling rack.

Notes

TIP: The batter should be a very thick consistency.

If the cookies are still doughy after 10 minutes, bake them for a few more minutes until the outsides look crinkly.

If the batter is not thick, add one tablespoon of flour to the batter and mix. You might need up to 1 cup of flour if you use a different brownie mix size/brand, but start with a little at a time.