4.5 from 93 votes
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies combine the rich, fudgy texture of Devil's Food cake mix with a crisp, powdered sugar coating that cracks during baking to showcase a moist, tender interior. These cookies are notable for their sticky dough that creates signature crinkled patterns after rolling in confectioners’ sugar. Baking at 375°F for 7 to 9 minutes yields cookies with set bottoms and slightly underbaked centers, providing a chewy bite. They make a versatile treat that can be altered by adding various flavor extracts or zest to adapt to different tastes.
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
Servings:
18
cookies
Course:
Baked Goods
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.
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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.