Chocolate Crinkle Cookies

Chocolate crinkle cookies! I used to make these and gooey butter cookies from scratch, however, I know that not everyone carries these ingredients in their houses, so I’ve posted recipes using cake mixes! Of course you can simply replace those mixes with your own favorite dry cake mix ingredients.

These can be jazzed up in a bunch of different ways. A few different things I like to do are:

  1. The basic way, just the basic cookie (you could also do this with other cake batter flavors of course) and powdered sugar.
  2. For birthdays and celebrations, coat with powdered sugar and sprinkles. You probably want a type of wax coated sprinkles so they bake okay. Something like a jimmie or even a quin. For more sprinkle recipes, check out the Sprinkles Feed I edit on feedfeed.
  3. I made a sugar-free version for my dad with a sugar-free cake batter. The powdered sugar part is a little more difficult, so I usually just use less.
  4. Grind peppermint sticks and powdered sugar together for a Christmas version!

Ingredients for cookies:

  • 1 box of chocolate cake mix
  • 2 eggs
  • ½ cup oil or melted butter
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar

How to make Chocolate Crinkle Cookies:

  1. Combine the wet ingredients until thoroughly mixed. Then slowly add in your chocolate cake mix.
  2. Chill dough in refrigerator for at least 30 minutes to 8 hours.
  3. When you’re ready to bake, preheat your oven to 350° F.
  4. Place your powdered sugar into a separate bowl.
  5. Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
  6. Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
  7. Cool and enjoy!

Other Holiday Recipes:

chocolate crinkle cookies even closer

Chocolate Crinkle Cookies

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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 20 cookies
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

  • 1 box chocolate cake mix
  • 2 eggs large, room temperature
  • ½ cup neutral oil
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar

Instructions

  • Combine the wet ingredients until thoroughly mixed. Then slowly add in your chocolate cake mix.
  • Chill dough in refrigerator for at least 30 minutes to 8 hours.
  • When you’re ready to bake, preheat your oven to 350° F.
  • Place your powdered sugar into a separate bowl.
  • Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
  • Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
  • Cool and enjoy!

Notes

– Versions: These can also be made into whoopie pies (search the recipe on my site)
– Rest/chill time: Cookies need time in the fridge to incorporate fully and they make fluffier cookies. Don’t skimp on this step.

Nutrition

Calories: 161kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 6mg | Sugar: 17g | Vitamin A: 24IU | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes