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When you can’t decide between cookies and brownies, whip up a batch of Chocolate Crinkle Cookies with cake mix! The soft and chewy treats are rich, fudgy and perfect alongside a cold glass of milk. Pack them in lunchboxes, take them to your next picnic or potluck, offer them for an after-dinner dessert, or gift them to friends at Christmas. No matter the occasion, this easy Chocolate Crinkle Cookie recipe is always well-received!
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If you’re looking for even more easy cake mix recipes, try these 5-ingredient chess squares, a strawberry tres leches cake, and these funfetti cookies, too!
Chocolate Crinkle Cookie Recipe
Chocolate Crinkle Cookies are thick, soft and chewy! They taste like rich and fudgy brownies, with the shape and texture of classic cookies. The chocolate dough is chilled, scooped into balls, rolled in powdered sugar, and baked just until set on the edges. Crinkle cookies get their name because of the “crinkle” design formed by the powdered sugar on the outside of the cookies. The traditional treats were invented by Helen Fredell in St. Paul, Minnesota during the early half of the 20th century. Needless to say, they have been a favorite in American households for about 100 years!
What makes a cookie crinkle?
The cookies get their classic “crinkle” look because the dough balls are rolled in powdered sugar before baking. When the dough puffs and spreads in the oven, cracks form on top of the cookies, leaving crinkles in the powdered sugar.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a batch of the best chocolate crinkle cookies. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Chocolate cake mix: one box forms the base of the cookie dough. I like this Duncan Hines Swiss Chocolate cake mix, but any similar variety will work.
- Unsweetened cocoa powder: adds richness and more chocolate flavor to the dough. I use Hershey’s baking cocoa.
- Vegetable oil: keeps the cookies soft, moist and chewy.
- Eggs: give the cookies structure.
- Vanilla extract: for warm flavor.
- Confectioner’s sugar: for rolling the dough. The powdered sugar gives the chocolate cookies their classic “crinkled” exterior.
How to Make Chocolate Crinkle Cookies with Cake Mix
There’s a secret behind this easy Chocolate Crinkle Cookies recipe: the dough starts with a box of cake mix! This simple shortcut yields thick, soft, chewy and fudgy cookies that come together quickly and turn out perfectly every time. Nobody will ever guess that they’re not completely from scratch!
- Use an electric mixer to combine the cookie dough.
- Chill the dough for at least 2 hours, or up to 2 days.
- Scoop the dough into 1 ½-inch balls.
- Roll the dough balls in powdered sugar to coat.
- Gently press down to flatten the cookies slightly. They will spread more in the oven, so you don’t need to smoosh them down too much if you like a thick cookie!
- Bake in a 350° F oven for 10-12 minutes, or just until the surface of the cookies is cracked and the edges are set.
How to Know When Chocolate Crinkle Cookies are Done
The cookies are done when the edges are set and the tops are cracked. The centers will still look soft, but they will firm up as the cookies cool. Do not overbake the cookies, or they will come out hard and crispy rather than soft and chewy.
How to Make Crinkles Chewy
First, more moisture yields a chewier cookie. The oil in the dough keeps these crinkles nice and chewy! Next, make sure that you chill the dough really well. Cold dough spreads less in the oven, so you end up with thicker, chewier cookies (rather than thin, crispy cookies). Finally, it’s important not to overbake the cookies. Pull them out of the oven when the edges are set and the tops are crinkled. The centers will still be soft, but they will continue to firm up as they cool, resulting in soft, chewy cookies.
Storage
Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days. You can also freeze the baked cookies in airtight containers for up to 3 months.
How to Freeze Chocolate Crinkle Cookie Dough
You can also freeze the crinkle cookie dough before baking. This dough freezes best if you portion it into dough balls first. Mix and chill the dough as instructed in the recipe. Shape the chilled dough into balls, arrange the dough balls on baking sheets, freeze for 1-2 hours, and then wrap tightly in an airtight container or Ziploc bag. The dough will keep in the freezer for up to 2 months.
When you’re ready to bake the cookies, thaw the dough in the refrigerator or on the counter for at least 30 minutes, making sure that it doesn’t get too warm. Roll in the confectioners’ sugar and then bake as directed.
Recipe Variations
- Use red velvet cake mix to make Red Velvet Crinkle Cookies.
- Swap out the chocolate cake mix and instead use lemon cake mix or strawberry cake mix. Replace the cocoa powder with all-purpose flour.
- Make Double Chocolate Crinkle Cookies by adding about 1 cup of chocolate chips or miniature chocolate chips to the dough.
- Swap out the vegetable oil for melted coconut oil or melted butter.
Tips for the Best Crinkle Cookies
- Chill the dough. Cold dough is easier to roll into balls. The chilled dough will also spread less in the oven, resulting in thicker, softer, chewier cookies.
- Press down on the cookie dough balls slightly before baking. This will flatten them a little bit, but you don’t want to press down too much because the cookies will continue to spread in the oven. They will puff up, and then deflate as they cool. If you like thick cookies, just press down on the dough balls very gently. For thinner cookies, press them a bit more.
- For soft and chewy cookies, do not overbake. Pull the cookies out of the oven as soon as the edges are set and the tops are crinkled. The centers will still look soft, but they will continue to firm up as they cool.
- To make a larger batch of cookies, double all of the ingredients.
More Cookie Recipes to Try
- Grandma’s Old-Fashioned Butterscotch Cookies
- Homemade Peanut Butter Cookies
- Peanut Butter Blossoms
- Soft and Chewy Chocolate Chip Cookies
- Jam Thumbprint Cookies
- Soft Cut Out Sugar Cookies
- Snickerdoodles
- Soft Gingerbread Man Cookies
- Oatmeal Raisin Cookies
- Old-Fashioned Chewy Molasses Cookies
Chocolate Crinkle Cookies
Ingredients
- 1 (15.25 ounce) box chocolate cake mix (I like Duncan Hines Swiss Chocolate cake mix, but any similar variety will work)
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar, for rolling
Instructions
- In a large bowl, use an electric mixer to beat the cake mix, cocoa powder, oil and eggs on medium speed for 2 minutes, stopping to scrape the sides of the bowl as necessary. Add vanilla and mix to combine.
- Cover tightly and chill the dough for at least 2 hours, or up to 2 days.
- When the dough is cold and firm, preheat the oven to 350° F. Line baking sheets with parchment paper or silicone mats. Place the confectioner’s sugar in a small bowl.
- Scoop the dough into 1 ½-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on the prepared baking sheets; press down gently to slightly flatten the cookies.
- Bake for 11-12 minutes, or until the surface of the cookies is cracked and the edges are set (the centers will still be soft). Cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to 3 days.
Notes
- Chill the dough. Cold dough is easier to roll into balls. The chilled dough will also spread less in the oven, resulting in thicker, softer, chewier cookies.
- Press down on the cookie dough balls slightly before baking. This will flatten them a little bit, but you don’t want to press down too much because the cookies will continue to spread in the oven. They will puff up, and then deflate as they cool. If you like thick cookies, just press down on the dough balls very gently. For thinner cookies, press them a bit more.
- For soft and chewy cookies, do not overbake. Pull the cookies out of the oven as soon as the edges are set and the tops are crinkled. The centers will still look soft, but they will continue to firm up as they cool.
- To make a larger batch of cookies, double all of the ingredients.
