Hi, friend. I’m Sarah a self-taught food lover with a soft spot for simple wins in the kitchen. The first time I made chocolate crinkle cookies with cake mix, I was juggling toddlers and dinner prep and desperately needed something sweet that didn’t require a ton of steps. Enter: the cake mix. It felt like cheating (the good kind), but the outcome was all joy crackled tops, deep chocolate flavor, and a batch of cookies that actually looked as pretty as the pictures.
These cookies remind me why I created The Recipes Empire in the first place. I wanted to share recipes that felt like home, even when they came from a box. If you’re someone who avoids baking because it seems complicated, trust me this one’s for you. You don’t need fancy tools or advanced skills. Just one bowl, a bit of mixing, and a little powdered sugar magic.
This recipe has now become a go-to for holidays, school parties, and even those random Tuesday nights when the craving hits hard. And if you’re loving cake mix hacks, be sure to check out these chocolate cake mix brownies or brunch-ready chocolate cake mix waffles for more sweet shortcuts.
Table of Contents
Why Use Cake Mix for Crinkle Cookies?
The Simplicity Factor
When you use cake mix as a base, you eliminate the need for multiple measuring cups and leavening agents. Everything is already balanced for you. The result? Cookies that are soft, chewy, and full of flavor without the stress. Plus, most chocolate cake mixes have a deep cocoa base making these cookies taste like they came from a bakery, not a box.
Consistency is Key
One of the biggest advantages of using cake mix is consistency. Whether it’s your first time baking or your fiftieth, you’re going to get similar results every single time. That reliability is especially great when baking with kids or preparing last-minute desserts for guests.
Looking for other beginner-friendly treats? These spring blossom cookies and Easter cake mix cookie bars are simple, festive, and just as satisfying.
Chocolate Crinkle Cookies with Cake Mix – Ingredients & Step-by-Step Instructions
Ingredients
Cookie Dough
- 1 box chocolate cake mix (15.25 oz – any brand like Betty Crocker, Duncan Hines, or Pillsbury works well)
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil (or canola oil)
- 1 tsp vanilla extract (optional, but adds depth of flavor)
Coating
- 1/2 cup powdered sugar (for rolling the dough balls before baking)
Instructions
- Prep the baking gear. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
- Mix the dough. In a large mixing bowl, add the chocolate cake mix, eggs, oil, and vanilla extract. Stir everything together using a sturdy spatula or electric mixer until fully combined. The dough will be thick and sticky.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the dough firm up, making it easier to roll and giving the cookies a better crinkle.
- Roll and coat. Scoop out heaping tablespoons of dough (use a cookie scoop if you have one). Roll into balls using your hands, then roll each ball generously in powdered sugar until fully coated.
- Bake. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies have spread slightly and developed those signature cracks.
- Cool. Let the cookies sit on the pan for 2–3 minutes, then transfer to a wire rack to cool completely. They’ll continue to firm up as they cool.
Pro Tips:
You can freeze the rolled, coated dough balls and bake directly from frozen just add 1–2 extra minutes to baking time.
Don’t overbake they should look slightly soft in the middle when you pull them out.
Fixing Common Issues When Making Chocolate Crinkle Cookies with Cake Mix
Why Didn’t My Cookies Crinkle?
You followed the recipe perfectly, but your chocolate crinkle cookies with cake mix came out smooth? Here’s what likely went wrong: your dough was too warm, the oven wasn’t hot enough, or there wasn’t enough powdered sugar.
Chilling the dough is essential because it gives the outer coating time to set and crack while the inside expands. Without a chilled dough ball, your cookies may spread too fast. Also, be generous with the powdered sugar. A thick coating creates that snowy, crackled effect everyone loves.
Want a backup dessert idea? These no-bake banana split cheesecakes never fail.
Why Did My Cookies Spread Too Much or Stay Puffy?
This often comes down to a balance of chill time, oven accuracy, and portion size. If your chocolate crinkle cookies with cake mix spread too much, the dough may have been too warm. On the other hand, if they stayed puffy and didn’t crack, your oven could be under-temp.
Use a cookie scoop for even portioning, chill longer if needed, and use an oven thermometer for accuracy. Don’t over-mix the dough—gentle is key for perfect texture.
Explore other baked chocolate favorites like chocolate cake mix brownies and moist chocolate Guinness cake.
Make-Ahead and Storage Tips
One of my favorite things about chocolate crinkle cookies with cake mix is how easy they are to prepare ahead especially for weekends when guests are coming and the to-do list is long. When I make these ahead for Sunday brunch, I prep the dough on Friday, chill it overnight, and bake fresh the next morning. The smell alone is worth it.
You can chill the dough for up to 48 hours, or roll and coat the balls and freeze them on a tray. Once frozen, store in bags and bake straight from frozen just add 2 minutes to baking time.
These cookies are perfect for cookie swaps, school events, or gifting. Want more freezer-friendly treats? Try Easter cake mix cookie bars and air fryer chocolate cupcakes.
Print
Chocolate Crinkle Cookies with Cake Mix
- Total Time: 22 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
These chocolate crinkle cookies with cake mix are soft, chewy, and full of rich chocolate flavor. With just a handful of ingredients and no mixer required, they’re the perfect fuss-free treat for holidays, brunches, or sweet cravings.
Ingredients
1 box chocolate cake mix (15.25 oz)
2 large eggs (room temperature)
1/3 cup vegetable oil
1 tsp vanilla extract (optional)
1/2 cup powdered sugar (for rolling)
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, mix cake mix, eggs, oil, and vanilla extract until well combined.
3. Chill dough for 30–60 minutes.
4. Scoop dough and roll into balls. Coat generously in powdered sugar.
5. Place on baking sheet and bake for 10–12 minutes.
6. Cool on pan for 2–3 minutes, then transfer to wire rack.
Notes
For deeper flavor, chill the dough overnight.
You can freeze the dough balls for up to 3 months and bake directly from frozen.
Don’t skimp on the powdered sugar—it helps create the iconic crinkle look.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
How to Serve Chocolate Crinkle Cookies with Cake Mix
I love serving these cookies slightly warm, when the centers are soft and fudgy and the outside still has that sweet powdered crunch. They pair beautifully with strong coffee, vanilla chai, or even a glass of red wine if you’re going the dessert board route. For brunch, try plating them with fresh berries, mini quiches, and something creamy like whipped ricotta or mascarpone dip for a stunning spread that feels elevated but effortless.
They also look beautiful stacked in a tiered cake stand next to Easter cake mix cookie bars or set alongside spring blossom cookies. And don’t be surprised if they disappear faster than everything else these chocolate crinkle cookies with cake mix always steal the spotlight.
Final Thoughts: Baking Joy with Chocolate Crinkle Cookies with Cake Mix
There’s something undeniably comforting about a recipe that delivers big flavor without big effort, and that’s exactly what you get with chocolate crinkle cookies with cake mix. Whether you’re baking a quick batch for a school event, prepping ahead for brunch, or simply craving a sweet, fudgy treat on a cozy night in, these cookies rise to the occasion every single time.
They prove that baking doesn’t have to be complicated to be meaningful. Sometimes, it’s the shortcuts like starting with a box of cake mix that lead to the most delicious results. So grab your ingredients, trust the process, and don’t forget to share a few warm cookies (and maybe this recipe) with someone you love.
And if you’re feeling inspired to keep experimenting, be sure to check out more quick and creative ideas over at The Recipes Empire’s dessert section. There’s always room for one more cookie.
FAQs: Chocolate Crinkle Cookies with Cake Mix
Can I use any type of cake mix for crinkle cookies?
Yes! Chocolate, red velvet, lemon, or even spice cake mix work well. Just make sure it’s the standard 15.25 oz size.
Do I really need to chill the dough?
Yes. Chilling prevents overspreading and helps form the crinkled top.
Why didn’t my cookies crinkle?
Likely because the dough was too warm, there wasn’t enough powdered sugar, or the oven wasn’t hot enough.
Can I make these cookies ahead of time?
Absolutely. Chill for 48 hours or freeze for 3 months. Bake directly from frozen if needed.
