These Chocolate Cake Mix Crinkle Cookies are one of those desserts that feels fancy, but takes almost no effort. The cookies are rich, fudgy, and soft, all coated in powdered sugar for that classic crackly look. With this cake mix cookie recipe you’ll get that deep chocolate flavor you love without complicated steps or chilling time!
If you need an easy chocolate cookie recipe, this is it. The cookies bake up thick, and chewy, with beautiful crinkles without any hard steps. The recipe keeps things simple, but still delivers delicious bakery style cookies!
Why you’ll love these Cookies
- So Easy to Make: Only a handful of ingredients, and a few minutes of work and you’ve got the perfect chocolate cookies.
- Perfect for Chocolate Lovers: Soft, fudgy centers, these cookies are loaded with the best chocolate flavor, and ready in less than 25 minutes, so you don’t have to wait for your chocolate fix.
- Great for All Occasions: Perfect for an easy holiday cookie, or an every day treat. These are good enough for a special occasion, but easy enough for all occasions.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Cake Mix Crinkle Cookies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Chocolate Cake Mix: Any brand works, but I love the flavor of Devil’s Food Cake Mix. You can use 13.25 or 15.25 oz boxes, but the 15 oz box will bake up a little thicker.
- Vegetable Oil: Keeps the cookies soft and moist
- Eggs: Helps hold everything together
- Powdered Sugar: This creates the signature crinkle look, so don’t skip it.
How to make Cake Mix Chocolate Crinkle Cookies
Step 1: Make the Cookie Dough. Mix the cake mix, eggs, and vegetable oil together in a bowl until a thick dough forms. (This one is so easy I usually just mix with a spatula in a bowl, no stand mixer, or mixer required)
Step 2: Roll the Cookie Dough. Scoop 1 1/2 Tablespoons of cookie dough and roll it into a ball. Put the powdered sugar in a small bowl, roll the cookie dough ball all around in the powdered sugar. Place the cookie dough balls at least 3 inches apart on the cookie sheets.
Step 3: Bake the Cookies. Bake the cookies until the tops start to crinkle and are set. Let the cookies cool on the pan for a few minutes then transfer to a cooling rack to cool completely.
Tips and Tricks:
- Cake Mix Size: I’ve tested this recipe with both the 13.25oz and 15.25oz cake mix sizes (The current sizes I can find in the grocery store). The recipe works great with both, but the 15oz cake mix will give you a slightly less spread, slightly thicker cookie. They taste equally delicious.
- Lots of Powdered Sugar: Fully coat the cookie dough balls in the powdered sugar to give them their snowy look. Sometimes I sprinkle a little more on top after they come out of the oven too.
- Baking Time: Do not overbake or the cookies will lose their fudgy centers. You want them to just start crackling on the edges, and the tops barely look set. They’ll keep cooking out of the oven so don’t over bake them.
- Extra Chocolate: Add 1/2 cup of mini chocolate chips to the cookie dough for extra bursts of chocolate!
Storage Instructions
Once cooled the cookies can be stored in an airtight container for up to 3 or 4 days. You can also freeze the cookies for up to 2 months, then thaw and enjoy like fresh again!
These Chocolate Crinkle Cookies are proof that simple recipes can still be delicious. They are rich, fudgy, chocolatey, coated in powdered sugar. The cookies come together fast, and get eaten even faster. Keep this recipe around for when that chocolate craving strikes and you need something fast!
More Chocolate Favorites
- Hot Chocolate Fudge
- Chocolate Marshmallow Cookies
- Mint Chocolate Fudge Recipe
- Chocolate Blossom Cookies
- Hot Chocolate Spoons
- Brown Butter Chocolate Chip Cookies // Like Mother Like Daughter
- Chocolate Ice Cream // Like Mother Like Daughter
Ingredients
- 15.25 oz Chocolate Cake Mix (A 13.25oz box works too)
- 2 large Eggs
- 1/3 cup Vegetable Oil
- 1/2 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookies sheet with parchment paper
- In a medium sized bowl combine the cake mix, eggs and vegetable oil and stir together to make a thick cookie batter. 15.25 oz Chocolate Cake Mix, 2 large Eggs, 1/3 cup Vegetable Oil
- Take a small bit of dough, about 1.5 Tablespoons and roll it into a ball.
- Take the cookie dough ball and roll it in the powdered sugar in a small bowl. Cover it completely in the powdered sugar. 1/2 cup Powdered Sugar
- Place cookie dough balls onto the prepared cookie sheet, about 2 to 3 inches apart from each other.
- Bake the cookies for about 9 to 11 minutes, util the tops start to crack on the edges and they are set.
- Remove from the oven and cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Cake Mix Size: I’ve tested this recipe with both the 13.25oz and 15.25oz cake mix sizes (The current sizes I can find in the grocery store). The recipe works great with both, but the 15oz cake mix will give you a slightly less spread, slightly thicker cookie. They taste equally delicious.
- Lots of Powdered Sugar:Â Fully coat the cookie dough balls in the powdered sugar to give them their snowy look. Sometimes I sprinkle a little more on top after they come out of the oven too.
- Baking Time: Do not overbake or the cookies will lose their fudgy centers. You want them to just start crackling on the edges, and the tops barely look set. They’ll keep cooking out of the oven so don’t over bake them.
- Extra Chocolate:Â Add 1/2 cup of mini chocolate chips to the cookie dough for extra bursts of chocolate!
- Storage Instructions: Once cooled the cookies can be stored in an airtight container for up to 3 or 4 days. You can also freeze the cookies for up to 2 months, then thaw and enjoy like fresh again!
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