Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.
box Betty Crocker™ SuperMoist™ devil's food cake mix
cup vegetable oil
Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.
To make cookies the same size, measure 2 teaspoons dough to shape into balls or use a small ice-cream scoop. Measuring the dough before shaping will make cookies about the same size and ensure that cookies in a batch are done at the same time.
Get the kids to help with this cookie favorite. They'll love to shape the dough into cookies.
For Chocolate Chip Fudge Crinkles, stir 1 cup miniature semisweet chocolate chips into the dough.
In place of the vegetable oil, you can use 1/2 cup butter or margarine, softened.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.