Description

These easy chocolate crinkle cookies are made with just a few pantry staples including cake mix and oil. They feature a crisp, sugary exterior with a soft, fudgy center and require no chill time.

Ingredients

Scale

1 box (15.25 oz) chocolate cake mix (Devil’s Food or Dark Chocolate)
1/2 cup (120ml) vegetable oil
1 large egg
1/2 cup (85g) semi-sweet chocolate chips
1 cup (120g) powdered sugar
Optional: Pink sprinkles or peanut butter chips

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the cake mix, vegetable oil, and egg. Stir with a fork or rubber spatula until a thick, sticky dough forms.
Fold in the chocolate chips.
Roll about 1.5 tablespoons of dough into a smooth ball between your palms.
Drop the dough ball into the powdered sugar and roll until completely coated. Shake off excess sugar.
Place coated dough balls on the prepared baking sheets, leaving 2 inches between them.
Bake for 10-12 minutes until the outside looks set but the center is still soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; the center should look slightly underdone as it will firm up while cooling. For best results, use parchment paper to prevent sticking. Cookies stay fresh in an airtight container at room temperature for up to 5 days. Dough balls can be frozen before baking.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 18
Sodium: 150
Fat: 7
Saturated Fat: 2
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: chocolate crinkle cookies, easy dessert, cake mix cookies, fudgy cookies, no chill cookies, holiday baking