Chocolate Crinkle Cookies With Cake Mix
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Chocolate Crinkle Cookies with Cake Mix are the easiest to make and have a rich, gooey, chewy center with a perfectly crisp layer of powdered sugar on the outside. Made with a box of cake mix and takes less than 30 minutes to make from start to finish.
PIN these Chocolate Cake Mix Crinkle Cookies to try later!
Chocolate Crinkle Cookies With Cake Mix
These Chocolate Crinkle Cookies with Cake Mix are made in one bowl, loaded with chocolate, and super easy to make. They are rich, chewy, and has a crispy coating from the powdered sugar- the perfect cookie to add to your Christmas baking list this holiday season!
If you’re wondering, what is a Crinkle Cookie? It’s simply a cookie that’s rolled into powdered sugar before baking and it makes beautiful crackles on the cookie as it bakes. It looks magical!
If you love crinkle cookies, be sure to try my Lemon Cake Mix Cookies! Other Cake Mix Cookie recipes to try are my Christmas Cake Mix Cookies, Strawberry Cake Mix Cookies, Funfetti Cake Mix Cookies or Spice Cookies.
Why You’ll Love This Recipe
key ingredients
- Chocolate cake mix: Use a box of chocolate cake mix- I used Betty Crocker’s Devil’s Food Cake mix but you could use any brand or regular chocolate cake mix.
- Butter: Salted or unsalted butter will work. Make sure the butter is melted and cooled. You could also use 1/3 cup vegetable oil instead.
- Large eggs: Helps bind the cookie dough together.
- Vanilla extract: Adds a warm flavor.
- Chocolate syrup: Makes these cookies extra chocolatey, fudgy, and rich.
- Chocolate chips: Mini chocolate chips are preferred so you get more chocolate in each bite but you could also use regular chocolate chips.
- Powdered sugar: Used to make the beautiful crinkles on the outside of the cookies.
how to make Chocolate Crinkle Cookies With Cake Mix
Prep baking sheet and combine ingredients: Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. In a medium sized or large mixing bowl, combine cake mix, melted butter, eggs, vanilla, and chocolate syrup. Mix well with an electric hand mixer or a wooden spoon until dough forms.
Add chocolate chips: Add the miniature chocolate chips and stir until combined.
Scoop and roll dough balls in powdered sugar: Use a two tablespoon cookie scoop to scoop cookie dough balls. Place powdered sugar in a shallow dish and roll each cookie dough ball in the powdered sugar and coat well.
Bake, cool, and enjoy: Place on prepared cookie sheet about 1 1/2 inches apart as they will spread. Bake for 10-12 minutes or until the cookies are set and are no longer too soft or doughy in the centers. Let the cookies cool for a few minutes before transferring them to a cooling rack. Enjoy!
tips & variations
- Gluten-Free Cookies: Use gluten-free cake mix to make these cookies gluten-free.
- Do not add more powdered sugar after baking or they will lose their “crinkle” effect
- Add-ins: Holiday sprinkles, extra chocolate, nuts, raisins, and caramel baking chips.
- Mini Cookies: Roll only 1 or a 1/2 tablespoon of cookie dough into sprinkles to make them mini size.
- Crunchy Cookies: Bake cookies according to recipe and then reduce the heat to 300 degrees F and bake for 5 minutes longer. Be sure they don’t burn! Let the cookies cool on cooling rack right away to get crispy.
- Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
- Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better and will also help your cookies stay tender and soft.
leftovers & storage
To-store: Store leftover cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.
OTHER Easy & Delicious Cookies
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Chocolate Crinkle Cookies with Cake Mix
Ingredients
- 1 box chocolate cake mix I used Betty Crocker Devil's Food Cake
- 6 tablespoons unsalted butter melted
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate syrup
- 1/2 cup mini chocolate chips
- 1/2 cup powdered sugar
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.
- In a medium sized mixing bowl, combine cake mix, melted butter, eggs, vanilla, and chocolate syrup. Mix well with an electric mixer or a wooden spoon.
- Add the miniature chocolate chips and stir until combined.
- Use a two tablespoon cookie scoop to scoop cookie dough balls. Place powdered sugar in a shallow dish and roll each cookie dough ball in the powdered sugar and coat well.
- Place on prepared cookie sheet about 1 1/2 inches apart as they will spread. Bake for 10-12 minutes or until the cookies are set and are no longer too soft or doughy in the centers. Let the cookies cool for a few minutes before transferring them to a cooling rack. Enjoy!
