Chocolate Crinkle Cookies
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 32 mins
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Servings
24 cookies
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Calories
110 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Crinkle Cookies
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When you can't decide between cookies and brownies, whip up a batch of Chocolate Crinkle Cookies with cake mix! The soft and chewy treats are rich, fudgy and perfect alongside a cold glass of milk.
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Ingredients
- 1 (15.25 ounce) Box Chocolate Cake mix (I like Duncan Hines Swiss Chocolate cake mix, but any similar variety will work)
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar, for rolling
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Instructions
- In a large bowl, use an electric mixer to beat the cake mix, cocoa powder, oil and eggs on medium speed for 2 minutes, stopping to scrape the sides of the bowl as necessary. Add vanilla and mix to combine.
- Cover tightly and chill the dough for at least 2 hours, or up to 2 days.
- When the dough is cold and firm, preheat the oven to 350° F. Line baking sheets with parchment paper or silicone mats. Place the confectioner’s sugar in a small bowl.
- Scoop the dough into 1 ½-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on the prepared baking sheets; press down gently to slightly flatten the cookies.
- Bake for 11-12 minutes, or until the surface of the cookies is cracked and the edges are set (the centers will still be soft). Cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to 3 days.
Notes
- Chill the dough. Cold dough is easier to roll into balls. The chilled dough will also spread less in the oven, resulting in thicker, softer, chewier cookies.
- Press down on the cookie dough balls slightly before baking. This will flatten them a little bit, but you don't want to press down too much because the cookies will continue to spread in the oven. They will puff up, and then deflate as they cool. If you like thick cookies, just press down on the dough balls very gently. For thinner cookies, press them a bit more.
- For soft and chewy cookies, do not overbake. Pull the cookies out of the oven as soon as the edges are set and the tops are crinkled. The centers will still look soft, but they will continue to firm up as they cool.
- To make a larger batch of cookies, double all of the ingredients.
Nutrition Information
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Serving
1cookie
Calories
110kcal
(6%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
154mg
(6%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
20IU
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 154mg | 6% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 20IU | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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