Chocolate Cake Mix Crinkle Cookies Recipe

Ingredients

Cookie Dough

• 1 box devil’s food cake mix
• ⅓ cup olive oil
• 2 eggs

Coating

• ½ cup powdered sugar

Instructions

1. In a large bowl, combine the devil’s food cake mix, olive oil, and eggs. Mix thoroughly until all ingredients are well incorporated and a cohesive dough forms.
2. Cover the dough with plastic wrap or a lid and refrigerate it for one hour to firm up, which makes it easier to roll.
3. After chilling, roll the dough into small balls about 1 to 1.5 inches in diameter. Roll each ball generously in powdered sugar to coat all sides, giving the cookies their characteristic crackled look.
4. Arrange the coated cookie balls on a baking sheet lined with parchment paper or a silicone mat, spacing them evenly. Bake in a preheated oven at 350 degrees for 15 minutes or until the cookies have spread slightly and the tops have cracked.
5. Transfer the baked cookies to a wire rack to cool completely. Once cooled, store any leftovers in an airtight container at room temperature for up to 3-5 days to maintain freshness.

Notes

• Use olive oil or vegetable oil as a substitute if preferred or if olive oil flavor is too strong.
• Ensure the dough is well chilled before rolling to prevent the cookies from spreading too much during baking.
• For a festive twist, you can mix in chocolate chips or nuts into the dough before chilling.
• Do not overbake; cookies may appear soft when removed but will firm up upon cooling.
• To make the cookies dairy-free, verify the cake mix and powdered sugar ingredients or select gluten-free or alternative brands if needed.