This Chocolate Crinkle Cookie Recipe are rich and fudgy and perfect for your holiday cookie tray. Chocolate cake mix is mixed with a few simple ingredients and topped with powdered sugar to create a decadent treat.
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CHOCOLATE CRINKLE COOKIE RECIPE
Every year my friend has a cookie swap.
Everyone that is invited brings a few dozen cookies and get to take a few dozen cookies home.
It is such a great way to try new holiday cookies and create a christmas cookie platter that you can serve at your holiday gatherings.
This year I am planning to make a classic christmas cookie, this Chocolate Crinkle Cookie Recipe. I also am thinking about making these Oatmeal White Chocolate Peppermint Cookies.
Today’s crinkle cookies are similar to these Easy Cake Mix Cookies because they both use a boxed cake mix.
That makes these cookies so easy.
You just mix the boxed cake mix with a few simple ingredients and top with powdered sugar to create chewy, fudgy cookies.
In years past I have also made these Peanut Butter Pretzel Chocolate Chip Cookies, White Chocolate Toasted Coconut Cookies, Sugar Cookies and these Double Ginger Molasses Cookies for a holiday cookie exchange.
WHY YOU WILL LOVE THIS CRINKLE COOKIES RECIPE
QUICK RECIPE: These chocolate crinkles take minutes to prepare thanks to the cake mix, and after a quick bake in the oven you have deliciously fudgy chocolate crinkle cookies. They couldn’t be easier!
DOUBLE THE CHOCOLATE: The addition of both chocolate syrup and chocolate chips to the chocolate dough results in perfect double chocolate crinkle cookies. These are for the chocolate lovers.
DOUBLE THE RECIPE: This recipe makes 14 cookies, but can be easily doubled up so you can enjoy some now and freeze some for a quick and easy treat another day.
WHAT INGREDIENTS ARE IN CRINKLE COOKIES
- CAKE MIX: I use a box of chocolate cake mix to make these chocolate crinkle cookies.
- BUTTER: I add melted unsalted butter to the cookie dough to help control the salt in these cookies.
- EGGS: 2 large eggs are added to the mixture.
- VANILLA: for the best flavor I recommend adding vanilla extract or vanilla bean paste.
- CHOCOLATE: for really intense chocolate flavor, I add both chocolate syrup and miniature chocolate chips to the cookie dough. You can skip this if you don’t want as much chocolate flavor in the cookies.
- SUGAR: I use powdered sugar on top of the cookies to give them their crinkled effect once baked. If you prefer you can use granulated sugar it just won’t have that white look on top of the cookies.
HOW TO MAKE CRINKLE COOKIES
You can make these cookies in a few simple steps.
MAKE THE COOKIE DOUGH: Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F.
In a medium bowl combine the cake mix, melted butter, eggs, vanilla, and chocolate syrup.
Mix the dough.
ADD THE CHOCOLATE CHIPS: Now add the miniature chocolate chips and stir until combined.
SHAPE THE COOKIES: Use a two tablespoon cookie scoop and create cookie dough balls.
COAT WITH SUGAR: Place each cookie dough ball in the powdered sugar or confectioners’ sugar and coat well.
BAKE THE COOKIES: Place the covered cookie dough balls on the prepared cookie sheet about 1 1/2” – 2” apart.
Bake for 11 minutes.
Remove from the oven and let cool completely on the baking sheet.
WAYS TO MODIFY THIS CRINKLE COOKIE RECIPE
CAKE MIX: I used a 15.25 oz box of Betty Crocker Devils Food Cake Mix, but you can use any brand of chocolate cake mix. You also can add unsweetened cocoa powder for additional chocolate flavor.
VANILLA: Swap the chocolate cake mix for vanilla cake mix and make vanilla crinkle cookies.
LEMON: Use a box of lemon cake mix to make lemon crinkle cookies, swap the chocolate syrup for lemon juice, and the chocolate chips for some fresh lemon zest.
NUTS: You can enhance the flavor of the cookies by adding nuts like walnuts, almonds or pecans.
PEPPERMINT: I love peppermint and these cookies would be great with the peppermint flavor in addition to the chocolate. Add peppermint extract.
COFFEE: You can enhance the depth of chocolate flavor by adding a teaspoon of instant coffee granules or a shot of espresso to the dough. Coffee enhances the richness of chocolate without adding a distinct coffee taste.
MINT: Swap the chocolate chips with mint chips instead.
WHITE CHOCOLATE: When the cookies are done baking you can drizzle melted white chocolate over the cooled cookies.
TIPS & NOTES FOR THE BEST CHOCOLATE CRINKLE COOKIES
DON’T OVER-MIX: Don’t over-mix the cookie dough or your cookies will be dense, instead just stir enough to bring the dough together.
SUGAR: Do not add more powdered sugar after baking or they will lose their “crinkle” effect.
REFRIGERATE: If you have sticky dough, you can chill it in the fridge for 30 minutes, before shaping the chilled dough into balls.
EVENLY SHAPED: Make sure the cookies are the same size. This helps them all cook evenly.
SPACING: Place the cookie dough balls on the baking sheet with enough space between them. As the cookies spread during baking this helps prevent the cookies from spreading into one another.
COOLING RACK: Make sure to put the cookies on a cooling rack right away so the cookies don’t continue to cook on the hot baking sheet.
HOW TO STORE CRINKLE COOKIES:
Once baked and cooled the cookies can be stored for up to 5 days at room temperature in an airtight container.
HOW TO FREEZE THESE COOKIES:
TO FREEZE ONCE BAKED: After baking, once completely cool, place the cookies in an airtight container or freezer bag. If using an airtight container make sure they are well spaced and with a layer of baking parchment between each layer of cookie. Freeze for up to 3 months and defrost in the refrigerator or counter top when ready to enjoy.
TO FREEZE BEFORE BAKING: You can also freeze the cookies before baking. Place the unbaked cookies on a baking sheet and place in the freezer for 1-2 hours. Once the cookies have hardened, place into an airtight container and freeze for up to 3 months. The cookies can be baked from frozen, just add an extra 1-2 minutes in the freezer when baking.
OTHER DESSERT RECIPES YOU MIGHT LIKE:
- 1 box of chocolate cake mix (Betty Crocker Devils Food Cake Mix, 15.25 oz)
- 6 tablespoons of unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon chocolate syrup
- 1/2 cup miniature chocolate chips
- 1/2 cup powdered sugar
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- In a medium sized mixing bowl, combine the cake mix, melted butter, eggs, vanilla, and chocolate syrup together until mixed well.
- Add the miniature chocolate chips and stir until combined.
- Use a two tablespoon cookie scoop and create cookie dough balls.
- Place each cookie dough ball in the powdered sugar and coat well.
- Place the covered cookie dough balls on the prepared baking sheet about 1 1/2” - 2” apart.
- Bake for 11 minutes or until a tootpick comes out clean.
- Remove from the oven and let cool completely on the baking sheet.
Cookies can be stored for up to 5 days at room temperature in an airtight container.
Do not add more powdered sugar after baking or they will lose their “crinkle” effect