Cake Mix Chocolate Crinkle Cookies
A few months ago, Nick and I were discussing what would be a good gift for his team of employees and co-workers. There are quite a few people in this group, and they all really seem to love the dishes I send in for potluck meals, and a few put in requests for specific special treats from time to time, so I offered to bake cookies for all of them. We searched the internet but didn’t find the holiday cookie tins we had in mind, but one day while shopping at Michael’s, I found some on an end cap that were perfect! We had a specific date in mind for him to take them in, so I gathered supplies, worked out the logistical timing to get everything done on time, and of course life threw a wrinkle in my plans. The element went out in my oven! We called the repair man right away, and he had to do a special order because there weren’t any in stock at places local to us. We waited a few days, he came out to install it, and it didn’t fit. They had the wrong part in the box, even though it was labeled correctly. I was concerned. I had to have all of the baking done the next day! The repairman called and had another part overnighted – and they checked to make sure the right part was in the box before they sent it! He immediately drove to my house to install it, and the power went out! Luckily for just a few hours, but that meant I had to bake over 1200 treats the next day, after a doctors appointment and before my son’s band concert. I had six hours. I “scratched” the idea of doing it all from scratch – haha! I decided to make all cake mix based cookies and to use my special method for upgrading packaged mixes to make them unique 🙂 You can see the supplies on my Instagram post. The Cake Mix Chocolate Crinkle Cookies ended up being a HUGE hit, so I thought I’d share the recipe with you. They’re super easy to make!
- 1 box Devil's Food Cake Mix (I used Duncan Hines)
- ⅓ cup Vegetable Oil
- 2 eggs
- 1 tsp Vanilla
- 1 cup Powdered Sugar
- Preheat oven to 350 degrees (325 for nonstick)
- Line cookie sheet with parchment paper
- In large bowl, combine cake mix, oil, eggs, and vanilla
- Refrigerate about 20 minutes
- Use cookie scoop to get evenly measured scoops and roll into balls
- Put powdered sugar in a small bowl
- Roll cookie balls in powdered sugar
- Place on parchment paper lined cookie sheet, a couple of inches apart
- Bake 10-12 minutes
- Let pan cool for 2-3 minutes, then put cookies on a cooling rack to continue cooling. I just slide the parchment off the cookie sheet right onto a cooling rack, but you can do it either way.
- Store tightly covered in a cookie jar or tin.
These are a few of the products I use in my own kitchen when preparing this Cake Mix Chocolate Crinkle Cookies recipe:
Wilton Recipe Right 3 Piece Cookie Pan SetOXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/YellowMrs. Fields Silicone Scoop N Cut Cookie ToolReynolds Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2KitchenAid Nylon Short Turner, BlackVintage Ceramic Mason Cookie Jar | Extra Wide Design with Stay-Fresh Lid
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