Monday, September 27, 2010


These tasted great. They were easy to make but just be warned it is a VERY stiff batter when mixing. I used a small ice cream scoop and dropped the scoops into powdered sugar and then flattened the cookies by hand.


1 pkg. chocolate cake mix
1-8 oz. frozen whipped topping, thawed
1 egg
1/2-3/4 c. powdered sugar

Preheat oven to 350 degrees.

Mix the first three ingredients together until very will incorporated. The dough will be stiff.
Drop by teaspoon full into the powdered sugar, rolling to coat the ball completely.
Place the ball on a baking pan that has been lined with parchment paper. Press down the ball with the bottom of a cup that has been dipped in the powdered sugar.
Bake for 12-15 min, until the cookie has 'cracked' open and appears just slightly wet withing the cracks.
Cool completely on a wire rack, store in a covered container. Makes approx. 3 dozen cookies.

Try making these with a lemon cake mix too-great!


  1. Oooooh, we love Chocolate Crinkles and include them on our Christmas baking list. But they're always a dud because we forget to make the dough in time for it to sit in the refrigerator long enough. :-( But with this recipe, we won't have to. I wonder, though, if you don't flatten them, will they spread out/flatten on their own in the oven like the ones made from the more complicated recipes?? We're definitely going to use this recipe at Christmastime. ;-)