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Chocolate chips and a convenient brownie mix provide the rich chocolate flavor in these sweet cookies from Ellen Govertsen of Wheaton, Illinois. Rolling the dough in powdered sugar gives them their inviting crackled appearance.
This recipe is:
Quick
Nutritional Facts 2 cookies equals 154 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 84 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Brownie Crackles in Quick Cooking September/October 2000, p55
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Reviewed on Apr. 07, 2013 by brittnipapke
i also put the dough in the freezer for about 15 minutes prior to baking, came out as pictured. i also used a low fat brownie mix and you couldnt even tell! def. making again.
Reviewed on Feb. 15, 2013 by biscuitbaby
made just as written with no problems! absolutely delicious!!
Reviewed on Jan. 01, 2013 by leah.cahill
Easy, and very good.
Reviewed on Dec. 20, 2012 by KerryLG
After searching many sites for an easy recipe, I found this one. I added some crushed candy canes for a holiday flavor. I suggest using parchment paper for super easy removal. Also, use a cookie scoop and put directly into granulated sugar. It makes it easier to handle then put into powdered sugar. Place on sheet and bake. Leave on sheet for 5 mins to cool. They turned out perfect!
Reviewed on Dec. 17, 2012 by DND61392
Cookies spread out and doesn't look like anything like the picture.added more flour and then had a funny taste afterward. They were a flop.couldn't get off the pan even after I greased the pan. I make cookies all the time but these were a disaster. Don't even bother.
Reviewed on Dec. 15, 2012 by LindsayC00
These could not have been more difficult to roll into balls and then roll in the powdered sugar. I had read the reviews prior to making them, so I used suggestions (like refrigerating the dough and using less water/more flour), but they didn't help. These were a flop and I won't be making them again.
Reviewed on Aug. 04, 2012 by aspike41
I made these but found the batter to be to soft. So, I doubled all the ingredients except the water. Then the the batter was perfect for scooping with a cookie scoop and rolling in powdered sugar. So, change the amount of water to 1/4 cup and they will be perfect for scooping and rolling; without being chilled.
Reviewed on Jul. 24, 2012 by kamperking
I made these for a church coffee hour and they were a big hit! I did refrigerate the dough before rolling in powdered sugar and I added chopped pecans. Will make again as they are so easy to make plus they are delicious.
Reviewed on Jul. 22, 2012 by Vicks6
After reading the reviews, I added some extra flour to thicken up the dough, and I refrigerated the dough for at least 30 minutes and again between batches before rolling in the powdered sugar. These cookies have been a big hit! I also added chopped pecans.
Reviewed on Jul. 12, 2012 by pattycake10
Family and friends loved this cookie, however I do agree you need to cool the dough before trying to roll into balls. When you do it makes it much easier. This is a good cookie recipe..
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