Chocolate Crinkle Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
9 mins
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Total Time
19 mins
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Servings
18 cookies
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Course
Baked Goods
Chocolate Crinkle Cookies
Description
Chocolate Crinkle Cookies are made by blending Devil’s Food cake mix with eggs, vegetable oil, and vanilla extract to form a dough that is rolled in confectioners’ sugar. When baked, the coated dough expands and cracks, creating their distinctive crinkled appearance. The cookies bake quickly at a high temperature, allowing the edges to set while the centers remain soft and chewy. This texture contrast is a key feature of the finished cookie. Variations such as adding orange zest or mint extract can personalize the flavor. The recipe’s simplicity, relying on a boxed mix and a handful of ingredients, makes it accessible.
The method involves dropping sticky dough balls into sugar and gently rolling them to form a crust, which ensures the signature crinkle effect. After baking, letting the cookies cool on the pan for a brief period helps them firm up enough for handling without losing moisture. These cookies are best eaten fresh from the oven but maintain quality for about two days stored in an airtight container. This recipe’s flexible nature encourages experimentation with different cake mix flavors or flavor add-ins.
Ingredients
- 1 boz Devil’s Food cake mix 15.25 ounces
- 2 egg large
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract pure
- ⅓ cup confectioners' sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, oil, and vanilla extract until well blended. Place confectioners’ sugar into a medium bowl.
- Using a medium cookie scoop (1 ½ tablespoons), drop balls of dough (dough will be sticky) into the confectioners’ sugar, roll to coat. Gently form dough into a ball by lightly rolling between your palms.
- Place dough balls on prepared baking pan about two inches apart.
- Bake in preheated oven for 7 to 9 minutes. The bottoms will be set but middles will look slightly undercooked. Allow cookies to cool for 5 minutes on pan before removing to a wire rack.
Notes
- Store cookies in an airtight container to keep them fresh for up to two days.
- Try adding orange zest or mint extract to the dough for different flavor variations.
- This recipe works well using other boxed cake mix flavors, such as lemon for a chewy citrus cookie.
- Roll sticky dough gently in confectioners’ sugar for a uniform coating that enhances the crinkle effect.
User Reviews
Overall Rating
4.5
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