These Chocolate Crinkle Cookies are chewy and richly chocolatey. Made from only 4-ingredients in under 20 minutes, they’re devilishly delightful and easy!
Preheat your oven to 350°F and line two baking sheets with parchment paper. Place about ½ cup powdered sugar in a bowl and set aside.
In a medium bowl mix together the cake mix, eggs, and oil until few lumps remain.
Roll dough into balls, approximately 1.5 inches across, and then roll in powdered sugar until they are generously coated. Place on a cookie sheet about 2 inches apart. The dough is very soft and will not stay in ball form, which is fine.
Bake in a preheated oven for 8-10 minutes. 8 for very soft, underbaked cookies and 10 minutes for cakier, lighter cookies.
Let cool for 5 minutes on a baking sheet and then remove to a wire rack to cool completely.
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Notes
Variations – Try adding ½ teaspoon vanilla or peppermint extract!Storage – I store these chewy crinkle cookies in an airtight container at room temperature for up to 7 days or frozen for several months. They are best when consumed within 3 days when stored at room temperature. I find the refrigerator dries them out faster and the powdered sugar absorbs moisture.