Gooey Chocolate Crackle Cookies

Gluten Free Chocolate Cake Mix Cookie from KC the G-Free Foodie.

CHOCOLATE CRACKLE COOKIESThis 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!

gluten-free chocolate crinkle cookies recipeI 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

These Gooey Chocolate Crackle Cookies are hard to beat, and incredibly easy to make.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, gluten-free
Servings: 24
Author: K.C. Cornwell

Ingredients

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.

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

Gooey Chocolate Crackle Cookies recipe gluten free
the best Gooey Chocolate Crackle Cookies, like, ever.