Chocolate Crinkle Cookies are a must-have for Christmas. See this easy recipe– starting with just a simple boxed cake mix!
Chocolate Crinkle Cookies
If you’ve never made Chocolate Crinkle Cookies, you are missing out! This fun treat is a holiday tradition in so many homes. I love making this one with a regular chocolate boxed mix, or changing it up and using a dark chocolate mix like Devil’s Food or Triple Chocolate.
This recipe is ideal for cookie and dessert boards and gift baskets. This year, we know many families are distanced from one another.
If you’re taking a tray of cookies to a loved one in town, I think these cookies are great to include. They keep their softness very well, and I find they typically last a day or so longer than some of the regular cookie recipes.
What You Need for Crinkle Cookies:
Start out with your favorite chocolate cake mix. The one thing I have not tried with this recipe is a Gluten Free Mix, but if you’re needing a GF option you can try it out. Please let us know how the GF cake mix turns out, if you end up substituting!
I use one full size (9×13) mix. One thing to keep in mind is that instead of the ingredients on the back of the cake mix box, you will ONLY add the ingredients in the cookie recipe below. So this time– if you throw away the box, it’s OK. No reaching back for it to look at the instructions one more time! LOL.
Baking Supplies:
This recipe calls for an ungreased cookie sheet, so the dough can go straight on the cookie sheet without a silicone liner or parchment. If you usually use one to protect your bakeware, go right ahead. You may need to add 1-2 minutes to cooking time.
A cookie scoop also works well to scoop the cold dough into balls to roll into the powdered sugar. I like a 1.5″ Scoop for cookies. These work best if you make them on the smaller side, and have all cookies as uniform in size as they can be.
These Chocolate Crinkle Cookies may look a little soft at the end of the cooking time. However, you don’t want to overbake. It’s honestly very easy for me to overbake these, but they will continue to cook and set up slightly on the cookie tray after you remove them from the oven.
I like to leave them on the hot cookie tray about 3-5 minutes. This lets them settle and also continue to bake internally just a bit. My cookies don’t tend to fall apart as easily if I leave them in place for a few minutes!
Print Your Chocolate Crinkle Cookie Recipe Here!
Chocolate Crinkle Cookie Recipe
Chocolate Crinkle Cookies are so easy, perfect for Christmas Cookies if you are needing a recipe that comes together quickly.
Ingredients
- 1 box of Devil's Food or Chocolate Fudge cake mix
- 2 eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract (you can leave this out if you don't have any)
- 1/2 cup powdered sugar
Instructions
1. Heat oven to 350
2. In a large bowl , mix cake mix, eggs, vanilla and oil.
3. cover and refrigerate for 15-20 mins (this will help make the dough easier to work with when rolling it)
4. Add powdered sugar to a small bowl
5. Roll dough into 1 inch balls and dip them in the powdered sugar (coat dough balls completely)
6. Place balls 2 inches apart on an ungreased cookie sheet. Bake 8-10 minutes or until done.
7. Let cookies cool and store them in an airtight container.
Notes
You can also use coconut oil and add shredded coconut.
Try topping with your favorite hershey kiss flavor in the center of the cookie, prior to baking.
Try adding 1/2 cup chocolate or white chips to the batter before you refrigerate for an extra bit of chocolate!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 26mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g
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