Do you ever have an idea that just comes to you and seems incredibly brilliant in theory, but ends up just being a huge fat mess?? Well these cookies would be one of those. Um sort of. I implemented some serious damage control and actually came out with a delicious low-cal cookie, but after some much needed trial and error first. Here allow me to recap.
I used No Pudge Fudge which is my absolute favorite! This brownie mix is seriously the best stuff ever created and was one of the first things I ever posted about on this little bloggy of mine. It’s fat-free, only 120 calories per serving and pretty much crack to your taste buds! So when my friend Nicole brought chocolate brownie crinkle cookies over to my house the other night, I KNEW I had to reinvent them using this mix!Brilliant right?
Well mine came out ginormous!! And kinda flat too. I was soo disappointed. Here I thought I had come up with the greatest chocolate crinkle cookie swap and all I got was a big chocolate mess in my kitchen and larger than life cookies……and then I tasted them.
They were pretty freakin’ good! They had a bit of a crunchy exterior, but were chewy on the inside which is how a crinkle cookie is supposed to be. The only thing I would change would be to make them smaller and to chill the dough a bit longer so that it doesn’t fall a part in my hands.
When I first made the dough, it was really thin like brownie mix so I added a bit of flour which thickened it up, but chilling the dough in the fridge for an hour or two really makes it much easier to roll into balls in the powdered sugar. Trust me, I tried to skip the whole chilling part because well, I’m impatient, and just ended up with a huge gooey chocolate mess.Epic fail.
5 from 1 vote
Skinny Chocolate Crinkle Cookies
The most delicious Skinny Chocolate Crinkle Cookies made with your favorite brownie mix and sprinkled with powdered sugar!
1box No Pudge Fudge Brownie Mix, or your favorite brownie mix
1egg
1/4cupall-purpose flour
1/4cupwater
1/2cuppowdered sugar
Instructions
With a spoon, combine your brownie mix, egg, flour and water in a medium-sized bowl until all ingredients are just combined; don’t over-mix. Cover your bowl with plastic wrap and chill in the fridge for about an hour.
Preheat your oven to 350 degrees F.
Using a mini ice cream scoop or a regular spoon, form about 24 1-inch balls by rolling them completely in the powdered sugar. *Hint: drop the mixture from the scoop into the powdered sugar before touching the balls with your hands. The powdered sugar helps hold the balls together and makes them much easier to form.
Place balls on a prepared cookie sheet and bake in oven for about 10 minutes. Enjoy!
As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun! Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!
Wow! I’m eating one now, warm from the oven. I was just about to experiment making a cookie from the No-Pudge mix when I saw this post. Crinkles are a BRILLIANT idea because the powdered sugar help with the sticky batter! All the tips were perfect. I added a teaspoon each of vanila and almond extract and a 1/2 tsp of espresso powder like I do when I make the brownies. I also added some chocolate chips because I’d always wanted to try putting them in Crinkles. They’re not so low-fat anymore, but they are AMAZING. And still lower in fat than a regular cookie. THANKS!!!!!!!!! You saved me a lot of experimenting 🙂
These cookies are AMAZING!!! I made them with the Mint No Pudge Brownie mix. They are exactly like the full fat crinkles my mom used to make when I was a kid without the guilt!! Thanks for a great recipe 🙂
I made these cookies today and they are really good. I even froze the dough and they turned out just like yours (flat and big) the shape doesn’t matter, they are amazing. I added some chocolate chips to them to make them a little more chocolatey. Sooo good! My whole family loves them!
I just made these using the raspberry no pudge–added a pinch of baking powder and 0.5 T unsweetened applesauce because the batter seemed a bit dry…they turned out super moist and puffed up really well! Yum!!
Wow! I’m eating one now, warm from the oven. I was just about to experiment making a cookie from the No-Pudge mix when I saw this post. Crinkles are a BRILLIANT idea because the powdered sugar help with the sticky batter! All the tips were perfect. I added a teaspoon each of vanila and almond extract and a 1/2 tsp of espresso powder like I do when I make the brownies. I also added some chocolate chips because I’d always wanted to try putting them in Crinkles. They’re not so low-fat anymore, but they are AMAZING. And still lower in fat than a regular cookie. THANKS!!!!!!!!! You saved me a lot of experimenting 🙂
SO glad you liked them!!!
These cookies are AMAZING!!! I made them with the Mint No Pudge Brownie mix. They are exactly like the full fat crinkles my mom used to make when I was a kid without the guilt!! Thanks for a great recipe 🙂
I made these cookies today and they are really good. I even froze the dough and they turned out just like yours (flat and big) the shape doesn’t matter, they are amazing. I added some chocolate chips to them to make them a little more chocolatey. Sooo good! My whole family loves them!
I just made these using the raspberry no pudge–added a pinch of baking powder and 0.5 T unsweetened applesauce because the batter seemed a bit dry…they turned out super moist and puffed up really well! Yum!!