Chocolate Crinkle Cake Mix Cookies are a delightful and incredibly easy way to satisfy your sweet tooth, offering a rich chocolate flavor and a signature crinkled appearance that’s perfect for any occasion. This recipe simplifies classic chocolate crinkle cookies, making them accessible to bakers of all skill levels and a guaranteed hit for both kids and adults.
Key Ingredients for Chocolate Crinkle Cake Mix Cookies
- 1 box (about 15.25 oz) devil’s food cake mix (or any chocolate cake mix)
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for rolling the dough)
How to Make Chocolate Crinkle Cake Mix Cookies
Get ready for incredibly moist, chewy, and decadently chocolatey cookies with these simple Chocolate Crinkle Cake Mix Cookies! In just about 25 minutes of prep and 20 minutes of baking, you’ll have a batch of these festive treats ready to impress. Their signature crinkled tops and fudgy interiors are a crowd-pleaser, making them perfect for last-minute baking needs or simply as a delicious everyday indulgence.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This step is crucial for evenly baked cookies.
- Combine Wet Ingredients: In a large mixing bowl, crack your two large eggs. Add the 1/2 cup of vegetable oil and the 1 teaspoon of vanilla extract to the eggs. Whisk these ingredients together until they are well combined and slightly frothy.
- Incorporate the Cake Mix: Add the entire box of devil’s food cake mix to the wet ingredients. Stir with a spoon or spatula until just combined. It’s important not to overmix at this stage; a shaggy dough is perfectly acceptable. The dough will be thick and sticky.
- Chill the Dough (Optional but Recommended): For easier handling, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling period helps the dough firm up, making it less sticky and easier to roll into balls. If you’re short on time, you can proceed without chilling, but you might find the dough a bit messier to work with.
- Prepare the Powdered Sugar Coating: While the dough is chilling (or just before you start rolling if you skipped chilling), pour the 1 cup of powdered sugar into a shallow bowl or a pie plate. This will be used to generously coat the cookie dough balls, creating that iconic crinkled appearance.
- Form and Coat the Cookie Balls: Once the dough is ready, scoop out rounded tablespoons of dough. Roll each portion into a neat ball between the palms of your hands. Immediately after forming each ball, roll it in the powdered sugar, ensuring it’s completely coated. The powdered sugar will crack and spread as the cookies bake, creating their signature crinkled look.
- Arrange on Baking Sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. This spacing allows the cookies to spread slightly as they bake without merging into one large cookie mass.
- Bake to Perfection: Bake the cookies in the preheated oven for 10-12 minutes. The edges should look set, and the center may still appear slightly soft. They will continue to firm up as they cool. Be careful not to overbake, as this can lead to dry cookies.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period is essential for them to set properly and achieve the perfect chewy texture.
Why You’ll Love This Chocolate Crinkle Cake Mix Cookies
These Chocolate Crinkle Cake Mix Cookies are an absolute dream for any chocolate lover, boasting an unbelievably fudgy center and a wonderfully chewy texture that’s simply irresistible. The beautiful, snowy crinkles on top add a festive touch, making them look as good as they taste, and they’re a fantastic shortcut to that classic homemade cookie experience without all the fuss.
Not only are these cookies delightfully delicious, but they’re also incredibly budget-friendly, using readily available pantry staples and a simple cake mix to achieve decadent results that rival bakery-bought treats. Imagine the joy of pulling a batch of these perfectly crinkled, deeply chocolatey cookies from your oven, knowing you created them with ease and affordability. They’re the perfect sweet treat for holidays, bake sales, or just because – so go ahead and whip up a batch today!
Storing and Reheating Tips
For optimal freshness, store your Chocolate Crinkle Cake Mix Cookies in an airtight container at room temperature. They will stay delicious for up to 5 days. If you find yourself with a surplus and want to keep them longer, you can absolutely freeze them.
- Freezing: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months.
- Reheating (from room temperature): If the cookies have become slightly hard, you can briefly warm them in a 300°F (150°C) oven for 2-3 minutes, or microwave them for 10-15 seconds, to refresh their soft, chewy texture.
- Reheating (from frozen): To enjoy frozen cookies, thaw them at room temperature for about 30 minutes, or warm them directly in a 300°F (150°C) oven for 5-7 minutes for a warm, soft treat.
Final Thoughts
These Chocolate Crinkle Cake Mix Cookies are the ultimate easy-bake solution for pure chocolate bliss, proving that delicious homemade cookies don’t need to be complicated. Give them a try and discover how simple it is to create a wonderfully satisfying treat that will have everyone asking for the recipe.
Chocolate Crinkle Cake Mix Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, crack your two large eggs. Add the 1/2 cup of vegetable oil and the 1 teaspoon of vanilla extract to the eggs. Whisk these ingredients together until they are well combined and slightly frothy.2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Add the entire box of devil’s food cake mix to the wet ingredients. Stir with a spoon or spatula until just combined. It’s important not to overmix at this stage; a shaggy dough is perfectly acceptable. The dough will be thick and sticky.1 box devil’s food cake mix
- For easier handling, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling period helps the dough firm up, making it less sticky and easier to roll into balls. If you’re short on time, you can proceed without chilling, but you might find the dough a bit messier to work with.
- While the dough is chilling (or just before you start rolling if you skipped chilling), pour the 1 cup of powdered sugar into a shallow bowl or a pie plate. This will be used to generously coat the cookie dough balls, creating that iconic crinkled appearance.1 cup powdered sugar
- Once the dough is ready, scoop out rounded tablespoons of dough. Roll each portion into a neat ball between the palms of your hands. Immediately after forming each ball, roll it in the powdered sugar, ensuring it’s completely coated. The powdered sugar will crack and spread as the cookies bake, creating their signature crinkled look.1 cup powdered sugar
- Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. This spacing allows the cookies to spread slightly as they bake without merging into one large cookie mass.
- Bake the cookies in the preheated oven for 10-12 minutes. The edges should look set, and the center may still appear slightly soft. They will continue to firm up as they cool. Be careful not to overbake, as this can lead to dry cookies.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period is essential for them to set properly and achieve the perfect chewy texture.