Easy Double Chocolate Crinkle Cookies

5 from 2 votes

A chocolate cake mix is transformed into a chocolate cookie that is coated in powdered sugar and baked to fudgy perfection.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Preheat the oven to 350°.
In a large mixing bowl, mix together dry cake mix, oil, eggs, and vanilla extract with an electric mixer, until the mixture comes together to form a dough. Stir in the mini chocolate chips until they are evenly distributed.
Add the granulated sugar and powdered sugar to two bowls.
Use a medium cookie scoop to scoop cookie dough into balls. Begin by rolling the cookie dough in granulated sugar {this will help the powdered sugar from melting into the cookies}. Then roll in the powdered sugar, coating it completely.
Place sugar-covered dough balls onto a silicone mat {or parchment paper} lined cookie sheet about 2 inches apart. Bake for 9-11 minutes or until the cookies are cracked and the edges are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.

Use a different flavored cake mix to change up the flavor.
Use melted butter instead of vegetable oil. You will still get the same great result but have a deeper flavor.
Don't skip the layer of granulated sugar. The powdered sugar can easily melt into the cookie while baking but the white sugar helps to keep that from happening.
These chocolate crinkles store well at room temperature and in an airtight container for up to 4 days. They will keep a day or so longer when refrigerated.
To freeze the cookies be sure that they are in a single layer {or have a layer of parchment paper between layers} and they will freeze well for up to 3 months. Be sure they are in a freezer bag or wrapped tightly in plastic wrap.