Gooey Chocolate Crackle Cookies

This Gooey Chocolate Crackle Cookies recipe is hard to beat and incredibly easy to make. They taste like a slightly tangy, buttery brownie with crunchy flaky edges. You could argue that these are a holiday cookie, what with the snowy-mountain appearance and all, but I think they have pool party, book club and Tuesday afternoon written all over them.

Everyone loves them, which is also a bonus, especially when I'm bringing a treat to a party with people who aren't GF. I haven;t tried this recipe with a dairy-free cream cheese substitute yet, but if you do, let me know!

I use Pamela’s Products Chocolate Cake Mix to make them, and I have to say it’s my absolute favorite.  I like Pamela’s GF Artisan Flour Blend, too. It's my go-to when I’m not making my own blend. If you haven’t tried their line of mixes, I recommend picking up a bag or two and giving them a go. Don’t miss their Salted Caramel Frosting either – that one is the business.

PS: Don’t skip the chilling step on this recipe, or you’ll have flat, fudgy frisbees instead of delicious Chocolate Crackle Cookies goodness.

PPS: Not sponsored. This is legit what I use. But y'all knew that.

If I'm making a cookie platter, I usually make Chocolate Crackles, Pecan Drops or 3-Ingredient Macadamia Cookies, and Pistachio Shortbread with Edible Flowers because they're so pretty.

Gooey Chocolate Crackle Cookies

K.C. Cornwell

These Gooey Chocolate Crackle Cookies are hard to beat, and incredibly easy to make.

4.91 from 10 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 16 mins

Total Time 31 mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

1x2x3x

• 8 oz. cream cheese room temperature
• 8 tablespoons 1 stick butter, room temperature
• 1 egg
• 2 teaspoons GF vanilla extract
• 1 bag Pamela’s GF Chocolate Cake Mix
• ¼ teaspoon salt
• 1 ½ cups powdered sugar
• ½ cup chocolate chunks or chopped pecans optional

Instructions

 

• Using a stand mixer or hand mixer, blend the cream cheese, butter and salt until smooth. Add the egg and vanilla, and beat until fully incorporated. Then beat in the cake mix, stopping to scrape down the sides once or twice so that everything is good and mixed. If you’re adding in chocolate chunks or pecans, add them now and give the mixer just a few turns to get them all mixed in. Cover the bowl and chill in the refrigerator for 2-3 hours.

Do not skip the chilling. You have been warned.

• Preheat the oven to 350F, and line a cookie sheet with parchment or a Silpat.
• Add the powdered sugar to a small bowl. Scoop heaping tablespoon sized portions of the chilled dough out and roll them into balls. Then, roll the balls in the powdered sugar to get a heavy coating. Place the balls about 2 inches apart on the cookie sheet, and bake for 14-16 minutes.

Notes

If you’d like more powdered sugar on the cookies, sprinkle it on while the cookies are still warm. Allow the cookies to cool completely (their delicious gooey interior makes them fragile when warm) and enjoy.

 

These cookies disappear FAST, but if you have a few left over, store them in an airtight container for 2-3 days.

Keyword chocolate cookies, gluten-free

Photos by my friend Meg of This Mess Is Ours. Her kiddo LOVES Chocolate Crackle Cookies too!