Chocolate fudge crinkle biscuits served with a coffee

Chocolate fudge crinkle biscuits

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(141 ratings)

Prep: 20 mins Cook: 10 mins plus 1 hr chilling (optional)


Makes 35-40 mini biscuits

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (40)

  • kcal67
  • fat2g
  • saturates0.4g
  • carbs10g
  • sugars7g
  • fibre0.4g
  • protein1g
  • salt0.04g
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  • 60g cocoa powder, sieved
  • 200g caster sugar
  • 60ml vegetable oil
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 180g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 70g icing sugar


  1. Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined. 

  2. Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment. 

  3. Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

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Comments, questions and tips

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biggyandwen's picture
21st Jun, 2020
These were very nice. We halved the recipe and it made 19 15g biscuits. We found that they baked well on gas 4 for 12 minutes and they were chewy in the centre. We used 10g of icing sugar to cover all the biscuits.
21st Jun, 2020
Made for Father’s Day 2020- husband declared them the best biscuits he’s ever had! Biscuits are very striking looking and lovely and fudgy in the middle. Made ours bigger than recommended so got c20 but have frozen half for a later treat.
18th Jun, 2020
Do you have the recipe for the real Crinkle Cookies which are made with purple yams?
18th Jun, 2020
I used roasted carob powder instead of cocoa. Absolutely delish! My family thoroughly enjoyed them.
sarahwright93's picture
17th Jun, 2020
These are so lovely! Definitely more brownie like than cookie like, which was absolutely fine by me. As a total novice, I did think I’d gone wrong when my ‘dough’ looked more like crumble, but once I’d smushed it all together it was fine.
Laura Taft's picture
Laura Taft
23rd May, 2020
Easy to follow, stress free baking. Don’t be tempted to overbake! They firm up while cooling and stay slightly soft in the centre. Delicious
19th May, 2020
We love this recipe! So quick and easy and the cookies are delicious. A new family favourite!
Elizabeth Donald's picture
Elizabeth Donald
17th May, 2020
Followed some of the tips using olive oil and they turned out lovely, looked just like the photo and taste lovely even after a few days, i did roll them in abit too much icing sugar but I'll just knock it off next time.
16th May, 2020
So easy to bake, and so good! I added a teaspoon of almond essence and it made it even better! Will definitely be making them again.
VanillaSpice81's picture
8th May, 2020
Bit of a cross between a cookie and brownie, makes a lovely change for chocoholics. Easy to make. I put in fridge for 15 mins which made the dough easy to handle. I baked in three batches of about 12 each time, rolling the next lot in between the bakes. 10 mins was perfect, don't be tempted to leave it longer! 50g icing sugar was more than enough. I made 38 cookies and weighed balls to 16g (put icing sugar on scales to stop dough sticking), looked similar size to ameretti biscuits. Would make lovely gifts in cellophane bags!


4th May, 2020
I have frozen these to be baked as required as suggested in the recipe tip. What is the process to bake them from frozen? Do you need to defrost them first or just extend the bake time?
lulu_grimes's picture
5th May, 2020
Hi, I think that these bake better if they are defrosted first, they need to puff up enough to make the crackle effect and if they are too cold are a bit slow to get going. They will have a fudgier centre if you cook them from frozen but won't take very much longer as they are not very large. I hope this helps.
30th Apr, 2020
Do you think this recipe would work if I used flax seeds instead of eggs for a Vegan version?
Esther_Deputyfoodeditor's picture
1st May, 2020
Hey, Esther from the cookery team here! We recommend directly replacing the eggs for flax seed in the recipe. we have lots of egg free/vegan bakes on the website though, do check them out. Thanks for your question!
31st Mar, 2020
Could you use almond flour instead?
21st Jun, 2020
Haven’t tried with almond flour but I’d think it would enhance the flavour and texture- try it!
laurenamy20's picture
17th Apr, 2020
You can use hot chocolate powder in the same quantity (instead of cocoa powder) if that’s all you have. You may wish to reduce the sugar if you do this, but it’s not necessary if you have a sweet tooth! Make sure you leave the cookies to cool on the trays for 5 mins before placing on a wire rack to cool. (I halved the recipe and used two trays. I cooked the cookies in two separate batches for even cooking). If the dough is too wet after chilling, spoon teaspoons of it (one at a time) directly into the shallow dish containing icing sugar and mould into circles this way instead (once each ball has an even coating). It makes the mixture less sticky and easier to mould into balls.
16th Feb, 2020
Forgot to write in my earlier comment that you do not need 70g icing sugar! I completely coated 42 biscuits and ended up throwing a lot of icing sugar in the bin. I’d recommend weighing out about 40g (or less) to begin with, and you can always just add more to your bowl if needed.
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