Become a Member of Betty's Kitchen
Join FREE | Subscribe to newsletters | Log in

Recipe

Chocolate Crinkles (lighter recipe)

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Chocolate Crinkles (<I>lighter recipe</I>)

Indulge with less guilt! We've made a tasty lighter version of this classic cookie with the familiar powdered sugar and chocolate crinkled appearance.

false

( 24 Ratings)

24 Ratings

5 Stars 62%

4 Stars

3 Stars

2 Stars

1 Stars 12%

Member Reviews ( 3 )

4facc5e6-a8c1-47fc-86d0-1e40b62ce51d

Pin It

PREP TIME 1 Hr 45 Min
TOTAL TIME 4 Hr 45 Min
SERVINGS 6

1/2: cup unsweetened applesauce

4: oz unsweetened baking chocolate, melted, cooled

2: cups granulated sugar

2: teaspoons vanilla

1: cup fat-free egg product

2: cups Gold Medal® all-purpose flour

2: teaspoons baking powder

1/2: teaspoon salt

1/2: cup powdered sugar

Save $$$ on your favorite brands

1 In large bowl, mix applesauce, chocolate, granulated sugar and vanilla. Stir in egg product, 1/4 cup at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2 Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray.
3 Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4 Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Using colored decorator sugar instead of powdered sugar is a fun way to dress up these cookies for the holidays!

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cookie)

Calories 55

(Calories from Fat 10 ),

Total Fat 1 g

(Saturated Fat 1 g,),

Cholesterol 0mg;
Sodium 35 mg;
Total Carbohydrate 10 g

(Dietary Fiber 0g,

Protein 1 g;

Percent Daily Value*:

Exchanges:

1 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 3 Reviews View All

Posted 7/30/2009 10:20:13 PM REPORT ABUSE J. Faulkner said:

Rating:

This is an all time favorite cookie for my daughters at Christmas. If made right and not over baked they are like a yummy fudgy cake cookie!

This reply was: Helpful Inspiring

Posted 9/2/2008 7:34:26 PM REPORT ABUSE getright5 said:

Rating:

I just made these cookies and they did not come out right. They were cake like and very bland tasting. No one liked them, I didn't even finish making the batch. I was disappointed in this recipe, however, I will prevail with something else I'm sure.

This reply was: Helpful Inspiring

Posted 3/16/2007 9:45:38 AM REPORT ABUSE Mary SC said:

Rating:

I made these with my culinary arts class of high school juniors and seniors. We try a new recipe every year as we make cookies for our Spring musical. We were very disappointed with the results. They spread out too much(even the ones that looked pretty). We didn''t get any cookies that looked as good as those in the picture. They tasted good but more like little cakes, not cookies. We have made the fattier version of these cookies and I had hoped these would work. The dough itself, even after a day of refrigeration was very wet. I don''t believe the kids messed up, certainly not all of them! Was there too much liquid egg product, not enough flour in the recipe. We even thought it could have been more chocolatey (more chocolate needed or would it have been better with cocoa powder instead?). Well, I guess it''s the first time we''ve been disappointed with a lightened up recipe.I''d love some feedback from the experts to share with my students. They know I''m going to try to communicate with "Betty". Thanks!

This reply was: Helpful Inspiring