A Sweet Shortcut from My Summer Kitchen
There’s something about chocolate crinkle cookies that always takes me back to warm summer afternoons, sticky fingers, and the smell of cocoa filling my grandmother’s kitchen. But here’s the twist: while Nonna used to make them from scratch, I discovered a fun little shortcut that brings all the chocolatey, fudgy goodness with half the effort—cake mix!
If you’re in the mood for a rich, chewy cookie with those iconic crackled tops (and a time crunch), these chocolate crinkle cookies with cake mix are your new go-to. Whether you’re baking for a backyard BBQ or a cozy movie night, they’re a breeze to whip up, and everyone will think you spent hours in the kitchen.
Table of Contents
Why You’ll Love These Cookies
- Super quick to make – no mixer or fancy tools required.
- Only 5 ingredients!
- Perfect for summer treats—no need to turn on the oven for long.
- Fudgy, brownie-like centers with a crisp sugar coating.
- Kid-friendly and freezer-friendly!
- They pair perfectly with a cold glass of milk or alongside a sweet spread like our Lucky Shamrock Pretzel Bites for a treat platter.
Ingredients
Here’s all you need to make about 20–24 cookies:
- 1 box (15.25 oz) devil’s food cake mix (or any chocolate cake mix you love)
- 2 large eggs
- 1/3 cup vegetable oil (or melted butter for a richer flavor)
- 1 tsp vanilla extract (optional but delicious)
- 1/2 cup powdered sugar, for rolling
Kitchen Tools You’ll Need
- Mixing bowl
- Spoon or spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper (or silicone baking mat)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat—this helps prevent the cookies from spreading too much and makes cleanup easier.
Step 2: Mix the Dough
In a large bowl, add your chocolate cake mix, eggs, oil, and vanilla. Stir everything together until a thick, sticky dough forms. It might feel more like brownie batter than cookie dough—that’s perfect!
Step 3: Chill (Optional but Recommended)
If you have time, pop the dough into the fridge for 20–30 minutes. This helps the dough firm up, making it easier to roll and gives you prettier crinkles.
Step 4: Roll in Sugar
Use a spoon or cookie scoop to portion out dough balls (about 1 to 1.5 inches wide). Roll each ball generously in powdered sugar—this is what creates those beautiful crackles.
Step 5: Bake to Perfection
Place the dough balls on the prepared baking sheet, about 2 inches apart. Bake for 9–11 minutes. The cookies will puff up and crinkle as they bake.
Tip: They’ll still look soft in the center when you pull them out—that’s good! They’ll continue to set as they cool.
Step 6: Cool and Enjoy
Let your cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack. Serve warm or store once cooled.
Recipe Tips & Variations
- Add-ins: Mix in mini chocolate chips or chopped nuts for extra texture.
- Gluten-Free: Use a gluten-free cake mix—just check that all your ingredients are certified gluten-free.
- Flavor Swap: Try with a red velvet cake mix for a fun twist, or lemon for a summery citrus version.
- Make it festive: Add colored sugar sprinkles to the powdered sugar for holidays or parties.
Our readers also enjoy our versatile Million Dollar Chicken Casserole when they want something savory after sweets.
Storage Tips
- Room Temp: Keep in an airtight container for up to 5 days.
- Freeze: Freeze the unbaked dough balls (after rolling in sugar) for up to 3 months. Bake straight from the freezer—just add 1–2 minutes to baking time.
Why Use Cake Mix?
Sometimes we need a shortcut—and cake mix is a baker’s best-kept secret. It’s already perfectly balanced with leavening agents, sugar, and flavor. All you’re doing is adding a bit of love (and eggs and oil) to turn it into a cookie. The result? Fudgy, rich, chewy chocolate cookies that taste homemade.
Frequently Asked Questions (FAQs)
1. Can I use any type of cake mix for crinkle cookies?
Yes! While devil’s food cake mix is the most popular choice for that rich chocolate flavor, you can use other varieties like chocolate fudge, German chocolate, or even red velvet for a twist.
2. Do I really need to chill the dough?
Chilling isn’t strictly necessary, but it helps prevent the cookies from spreading too much and gives you those pretty crinkles. If you’re short on time, you can skip it, but expect slightly flatter cookies.
3. Why didn’t my cookies crinkle?
The crinkling effect comes from a cold, thick dough hitting a hot oven and expanding. If your dough was too warm or not rolled well in powdered sugar, the effect might be less dramatic. Chill the dough and roll generously in sugar for best results.
4. Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead and keep it in the fridge for up to 2 days, or freeze the dough balls (rolled in sugar) for up to 3 months. Bake straight from frozen.
5. How do I store chocolate crinkle cookies?
Store in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread or a marshmallow to the container to maintain moisture.
6. Can I make this recipe gluten-free?
Yes, simply use a gluten-free chocolate cake mix. Always check labels to ensure all other ingredients are also gluten-free.
7. Can I use butter instead of oil?
Yes, you can swap vegetable oil for melted butter. It gives the cookies a slightly richer flavor and softer texture.
Chocolate Crinkle Cookies with Cake Mix
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 box chocolate cake mix (15.25 oz)
- 2 eggs room temperature
- 1/3 cup vegetable oil
- 1 tsp vanilla extract optional
Coating
- 1/2 cup powdered sugar for rolling
Instructions
- In a large bowl, mix together the cake mix, eggs, vegetable oil, and vanilla extract until a dough forms.
- Cover and chill the dough in the fridge for 30 minutes to make it easier to handle.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar.
- Place the dough balls on the baking sheet, spaced about 2 inches apart.
- Bake for 9–11 minutes, or until the cookies have spread and developed crackly tops. Cool on a wire rack.
Notes
Final Thoughts
Whether you’re a seasoned baker or just starting out, these chocolate crinkle cookies with cake mix are a total win. They’re quick, crave-worthy, and perfect for any summer occasion. My little tip? Make a double batch you’ll thank yourself later.