These fudgy chocolate crackle cookies with a melted chocolate center are super chewy and have a rich chocolate flavor. When it comes to Christmas cookies, they will wow your guests and make the perfect edible gift! Even though the crinkles may look fancy, they are very simple to make and only require pantry staples.
Every year we normally bake and decorate a batch of sugar cookies or make candy cane cookies, which are festive but I really love a good chocolate cookie. These have the consistency of a thick brownie, so if you like those, this may be your new favorite.
For those who can’t resist a fresh batch of cookies, you have to try my homemade peanut butter cookies, Lofthouse copycats, oatmeal chocolate chip, and Smookies! For more of the crinkle look without the chocolate, use my Cool Whip cookie recipe. I also love these salted caramel cookie bars because they are simple to make and air fryer cookies! These are the best when you don’t want a full batch.
Why You’ll Love these Fudgy Chocolate Crackle Cookies
- Thick and fudgy.
- Reminds you of a decadent brownie.
- Great for gifts and cookie exchanges.
What Ingredients do I Need for Fudgy Chocolate Crackle Cookies?
- all-purpose flour
- cocoa powder
- baking soda
- baking powder
- salted butter
- granulated sugar
- light brown sugar
- vanilla extract
- confectioners’ sugar
- 24 Hershey’s kisses
Before You Start: Let the butter soften and bring the eggs to room temperature for a smooth and creamy batter.
How to Make Chocolate Crackle Cookies
PREP: Whisk the flour, cocoa powder, baking powder and soda, and cornstarch together. In a separate bowl, cream the butter and sugars. Add the eggs and vanilla and beat until combined. Pour the dry ingredients into the wet while mixing on low speed using an electric mixer.
CHILL: Place the cookie dough in the refrigerator for 1 hour covered with plastic wrap. Preheat the oven and line a baking sheet with parchment paper.
ROLL THE DOUGH INTO BALLS: Scoop out the dough into 1-inch balls, roll in a shallow bowl of powdered sugar, and place on the cookies sheet.
BAKE AND TOP WITH KISSES: Bake the cookies for 8 minutes, then remove them from the oven. Top each cookie with a Hershey’s kiss. Once the chocolate has softened, lift and discard the tip of the kiss so the chocolate puddles are created top.
COOL: Transfer the crackle cookies to wire racks to finish cooling.
- Place the kisses on top of the cookies fast when they come out of the oven. Once you notice a glossy sheen, it’s time to pull off the top.
- If desired, you can wait until the chocolate has softened and swirl it with a toothpick.
- Be careful not to overbake. Cooking them for 8 to 9 minutes yields a thick, yet slightly fudgy cookie.
- A light dusting of powdered sugar may absorb in the cookie, so I like to roll it on thick so you can really see the crackles on the outside.
Crackle cookies have been a Christmas favorite since the early 20th century!
- Swap peppermint extract for the vanilla.
- Use chocolate chips on top instead of Hershey’s kisses.
- Go with Hershey’s hugs. These are swirled milk and white chocolate kisses.
- Experiment with a mini Reese’s cup on top.
Leftover cookies can be stored in an airtight container on the counter or in the fridge for up to 3 days. If you want to freeze the dough, do not roll them in the sugar until you are ready to bake. Freeze the crinkle cookies in a single layer or between sheets of parchment paper for up to 3 months.
When you cover the outside with powdered sugar, it draws the moisture from the outer layer of the cookies before the inside has set.
Not only does it make the dough easier to manage, but it also ensures you will have a thick and fudgy cookie without spreading out too much on the baking sheet.
Fudgy Chocolate Crackle Cookies
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract or 1 teaspoon peppermint extract
- ½ cup powdered sugar
- 24 Hershey’s kisses
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
- In a second mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add the eggs and vanilla (or mint) and beat until combined.
- With the mixer on low, gradually add the flour mixture and beat just until combined.
- Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to form 1 ½ tablespoon balls of dough. Roll in a small bowl with the powdered sugar to coat the ball. Place about 2” apart on prepared cookie sheets.
- Bake for 8-9 minutes and remove from the oven. Press one unwrapped Hershey’s kiss into the center of each cookie as soon as they come out of the oven. After 2 minutes, when the Hershey’s kiss has softened through, lift and discard the tip from each kiss so that the chocolate will puddle into the cookie.
- Transfer cookies to a cooling rack and allow to cool.
Store cookies in an airtight container for up to 3 days or freeze up to 3 months. NOTES: Work quickly to put the Hershey’s kisses into the cookies as soon as they come out of the oven. Unwrap them before the cookies come out of the oven. The Hershey’s kisses won’t change in shape as they melt – look for a glossy sheen all over the kiss and then pull the tip off. You can alternately wait until the Hershey’s kisses are soft and use a toothpick to swirl the chocolate into a “puddle.” This recipe also makes a nice chocolate crackle cookie. Don’t overbake. 8-9 minutes will give you a thick, slightly fudge-y cookie. I like to roll the powdered sugar on nice and thick so that the crackle effect is really evident. A light dusting of powdered sugar may get absorbed into the cookie.