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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 24g Recipe makes 30 cookies) |
||
| Calories 110 | ||
| Calories from Fat 59 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 146mg | 6% | |
| Potassium 61mg | 1% | |
| Total Carbohydrate 12.6g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 6.6g | ||
| Protein 1.4g | 2% | |
Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
By: Karen=^..^=
Jun 30, 2002
These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy 
Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.
30 -48 cookies
Ingredients
-
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
- 1/2 cup vegetable oil
- 2 large eggs
- confectioners' sugar or granulated sugar, for rolling
Directions
1
Preheat oven to 350°.2
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.3
Dust hands with confectioners' sugar and shape dough into 1" balls.4
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.5
Bake for 8-10 minutes or until center is JUST SET.6
Remove from pans after a minute or so and cool on wire racks.7
*My Notes*:.8
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.9
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.10
Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.11
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Winter
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: macadamia.nut
On Jul 9, 2009
BEST COOKIE EVER!!! I've made 8 dozen in the last two days for FH's and my work, and EVERYONE loves them! I was so tickled at how easy they were to make - no one believes me when I tell them they're made from cake mix! We've made them in chocolate and vanilla, and both were wonderful. I've already emailed the recipe out to a number of people, everyone wanted to know how to make them! We used sugar with ours as we had no icing sugar on hand. Will definitely be making this my stand by, need a sweet fast cookie!
Thank you!
From: Cookin it up
On Jul 6, 2009
I took these to a party and I couldn't believe how fast they were all eaten! I used yellow cake mix and a half a bag of mini chocolate chips and rolled in powdered sugar. I got about 35 cookies in the first batch and close to 60 in the second batch (I think I made them smaller) Kids and Adults loved them! Thanks for the recipe!!
From: -JL-
On Jul 11, 2003
I had to re-review this simply because I tried the same recipe using STRAWBERRY cake mix and wanted to tell y'all about it. I increased the oil to 3/4 cup because even though I LOVED the chocolate ones, I ended up overcoooking them by just a couple minutes and when they cooled, they were very hard. So I wanted to ensure that even if I overcook them again by accident, that I'll still end up with a soft, chewy cookie. This worked wonderfully with 3/4 cup oil!~!! Sent a batch of the strawberry ones to hubby's work and everyone asked how in the world strawberry cookies can be made? They'd never heard of them and LOVED 'em!! Karen, this will be my ALL TIME FAVORITE cookie recipe for the rest of my life!~ 10 stars at least! Karen, you're awesome!
From: ~Lana~
On May 16, 2003
When I made these the chocolate ones were disappearing so fast I decided to make more right then and there. I had a french vanilla cake mix so I made them with it, and rolled them in coconut and a little sugar. EXCELLENT! Both variations didn't last long (our friends were over watching football with my husband, they would clean a plate full and ask when the next would be ready! lol) VERY easy too! ~Lana~
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