Chocolate Cake Mix Crinkle Cookies

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Course: Dessert

Cuisine: American

Keyword: Cake Mix Cookies, chocolate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Cookies

Calories: 102kcal

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.

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!