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These Chocolate Crinkle Cookies are slightly crunchy around the edges and soft and chocolate-y in the center. Better yet, the fact that there’s just a few ingredients (starting with a cake mix!) means they’re a cinch to make!
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If you need a go-to cookie that comes together in minutes, look no further!!! Making the dough for these cake mix cookies is as easy as it gets and you’ll have them in the oven in no time! Though they’re perfect for the holiday season and cookie exchanges, I make these easy cookies year-round!
Ingredients Needed
- Boxed Cake Mix – Devil’s food cake mix is my favorite to use, but you could also use Dark Chocolate or Chocolate Fudge cake mix.
- Eggs – I always use large eggs when baking.
- Butter – I use salted butter in this recipe (some recipes call for vegetable oil, but I prefer the flavor and texture of butter in these).
- Water
- Chocolate Chips – I like using mini chips for great distribution, but regular sized chocolate chips work great too!
- Powdered Sugar – aka confectioners’ sugar.
How to Make Chocolate Crinkle Cookies with Cake Mix
Start by preheating the oven and lining baking sheets with parchment paper. Pour the powdered sugar in a small bowl and set aside.
To make the dough, combine the dry cake mix, eggs, butter and water to a large bowl or bowl of a stand mixer.
Once those ingredients are combined, stir in the chocolate chips. Though not totally necessary, I love getting a pocket of melty chocolate in a fudgy chocolate crinkle cookie!
At this point, you can bake them right away OR cover the bowl with plastic wrap and bake up to 48 hours later.
Use a medium cookie scoop to scoop the cookie dough and drop it into the powdered sugar.
Roll the cookie dough balls in the powdered sugar until completely covered; transfer to the prepared cookie sheet. Make sure you give the cookies enough space to spread a bit as they bake.
Bake the cookies for 8-10 minutes. The cracks should look moist but very soft and the edges should be set.
Let the baked cookies set for 5 minutes on the pan then transfer to a wire rack to cool completely. Do NOT overtake these!! They’ll firm up as they cool.
Can I use Other Flavors of Cake Mix?
Devils food cake is definitely the classic in our family! However, you can make about any flavor of cake mix crinkles! Here are a few options that would be really delicious!
- Funfetti Crinkle Cookies – Use a confetti cake mix and white chocolate chips.
- White Chocolate Strawberry Crinkle Cookies – Use a strawberry cake mix and white chocolate chips.
- Spiced Crinkle Cookies – Use a spice cake mix and cinnamon chips.
- Lemon Crinkle Cookies – Use a lemon cake mix, lemon juice (in place of the water) and skip the chocolate chips.
- Red Velvet Crinkle Cookies – Use a red velvet cake mix and white chocolate chips.
Frequently Asked Questions
Store them at room temperature in an airtight container for up to 4-5 days.
Absolutely. Store in a freezer bag for 1-2 months.
Using melted butter could cause the cookies to spread more than you want them to. Make sure the butter is just softened (not melted). If you need to firm the dough up a bit, place the bowl in the fridge for an hour and try again. If they’re still spreading more than you’d like, stir 1 tablespoon of flour into the dough.
Lastly, a box of cake mix seems to change in size all the time… though I haven’t run into this issue with these cookies, a smaller cake mix might require an additional tablespoon or two of flour.
Other Cake Mix Cookie Recipe I Love
Chocolate Crinkle Cookies
Equipment
- Oven
Ingredients
- 1 box Devil's food cake mix
- 2 eggs
- 1 tablespoon water
- 1/2 cup butter softened
- 1 cup mini chocolate chips (regular size works too)
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F.
- Stir together cake mix, eggs, water and softened butter until well blended. Stir in the chocolate chips.*1 box Devil's food cake mix, 2 eggs, 1 tablespoon water, 1/2 cup butter, 1 cup mini chocolate chips
- Shape the dough into 1 – 1 1/2 inch balls. Roll in powdered sugar and place 1 1/2 inches apart on a greased baking sheet (or on a parchment or silicone mat-lined baking sheet).1/2 cup powdered sugar
- Bake for 8-10 minutes. (The cracks might still look a bit wiggly, but they'll firm up when they cool.)
- Remove cookies to a cooling rack.
Notes
Nutrition
These are one of my dad’s favorite cookies! My dad is a pretty cool guy and I suppose I’m bias, but he’s the best dad out there. I’ve always admired his hard work-ethic, the way he loves on his grandkids, his goofy jokes and his big bear hugs. He’s the kind of dad I want my kiddos to grow up with…Zach’s got some big shoes to fill (and I will say, he’s doing a darn good job so far! :))
Dad and I have a lot in common. We’re both passionate about agriculture. We both love breaking it down on the dance floor. We’re both stubborn and hold grudges longer than we should. We both love a good four-wheeler ride in the mountains. And we both put God and our family above all else.
However, there are a few things Dad and I will always disagree on. First off, our music preferences….wooooofta! When we were little, he made up this rule that “whoever’s driving gets to choose the radio station.” I still think he played some of those oldies to see how quickly he could get an eye-roll from the kids in the back seat!
And another thing we’ll never see eye-to-eye on…..baked goods. Dad just isn’t a big sweets guy. I’m the complete opposite with a raging sweet tooth…..if you haven’t figured that out yet! 😉 However, as much as dad says he’s “not a sweets guy,” these Chocolate Crackle Cookies are one thing he just can’t turn down!
Can you substitute cream cheese for Crisco
I haven’t tried that, so I can’t say for sure!
I absolutely love your recipes! Thank you for sharing…