Cocoa Crinkle Cookies

I lovingly dedicate this entry to my Texas gal pals – Lori, Alet, Veron, Michele and Camille – who so (un?)willingly allow themselves and their children to be victims of my baking/cooking. ;)  Hee hee.

I’ve only made cocoa crinkles once and it’s been more than a year since that fateful August day.  I thought I should unload some of my stash of sugar, cocoa powder and other baking ingredients that I hoarded from Walmart (talk about panic buying!).  And because it was December, I decided it was about time I made Cocoa Crinkles again, which somehow rise in popularity during the holiday season, in the Philippine front, at least.

I originally meant to bring these to the Christmas Eve party we attended.  I prepared the batter and all but it ended up sitting in the fridge for 2, maybe 3, days. :D  One cooking magazine I subscribe to did mention that cocoa crinkle batter can be done ahead. And the recipe I used did say to refrigerate the batter for at least 6 hours, “at least” being the operative words. Hee hee.  Besides,  prepared cookie batter is being sold in supermarkets. ;)

Because I didn’t want 4 dozen cookies lying around the house, I baked the cookies on a day we were to meet with our friends!  I shared  the cookies and the calories!  Hee hee. :D

The recipients did seem to genuinely like the cookies, the kids specially.  Either that or they were just being polite and didn’t want to hurt my feelings. :D  The fact that the cookies had just the right amount of sweetness appealed to everyone.

I turned to my trusty Hershey’s Classic Recipes cook book for the recipe.


2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ssalt
powdered sugar


1.  Stir together granulated sugar and oil in large mixer bowl; add cocoa, blending well.  Beat in eggs and vanilla.  Stir together flour, baking powder and salt in separate bowl; add to cocoa mixture, blending well.  Cover’ refrigerate at least 6 hours.

2.  Heat oven to 350F.  Grease cookie sheet.

3.  Shape dough into 1-inch balls (I used a 1tbsp measuring spoon.); roll in powdered sugar.  Place 2 inches apart on prepared cookie sheet.  Bake 12-14 minutes or until almost no indentation remains when touched.  Removed from cookie sheet to wire rack.  Cool completely.

Makes about 4 dozen cookies.  My final yield was 52 pieces. :)

These make for nice give-aways, whatever the occassion.  Just transfer them to a nice goody bag or box and you’re all set.

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11 Responses to “Cocoa Crinkle Cookies”

  1. mEldita says:

    You’re a savior mommy weng! Maghahanap pa lang ako ng recipe ng crinkles! Yey! ACtually, my next project is baked cheesecake, cupcake size. :D ako naman nagre-rely sa

    Thanks for sharing this one! Me looking forward to make one of this!

    mElditas last blog post..Baking Again


  2. Mmm…they look lovely!

    I saw an episode of ‘Sugar’ on the Asian Food Channel featuring the very same cookies! I just haven’t had the time to make them yet.

    Sleepless In KLs last blog post..An Unexpected Award


  3. alet says:

    masarap talaga weng….pwamis!!! maraming tenk u ulet! see yah!


  4. Twinkie says:

    Perfet! Itsura pa lang. :D (Sana po ay pwedeng man-dyekwat online…Hehehe!)

    Ang recipe favorites ko ay pinangalanan ko nang “wishlist” dahil ang dami ko na nailagay pero isa o dalawa pa lang nagagawa ko ng maayos. :)

    Twinkies last blog post..A Very Special Girl


  5. joam says:

    thanks for sharing..i love cocoa crinkle cookies..i think im gonna try this recipe. thanks again.


  6. […] Ang mga sangkap at gabay sa paggawa ng Cocoa Crinkle Cookies ay matatagpuan DITO. […]

  7. Camille says:

    I’m gonna try it this weekend :) thanks for posting the recipe!


  8. marz says:

    can i use canola oil instead of vegetable oil?


    munchkinmommy Reply:

    Hi Marz! Yes, you may substitute vegetable oil with canola oil…even butter! I usually use canola oil or butter. :) Thanks for dropping by! :)


  9. miel says:

    Hi! If I used butter instead of oil, is it also 3/4 cup? should it be melted? soft? does anything else in the recipe change?


    munchkinmommy Reply:

    Hi Miel! Yes, substitute the oil with 3/4 cup butter. It should be melted. I don’t think anything will change in the recipe except that it should taste better. They say butter makes everything taste butter. :) I also usually substitute oil with butter in the now very rare occasions that I use boxed cake mixes. :) Thanks for dropping by!