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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%
Vitamin A 16mcg 0%
Vitamin B6 0.0mg 0%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 0%
Vitamin E 1mcg 4%
Calcium 27mg 2%
Iron 0mg 4%

how is this calculated?

Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie) Recipe #32614

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.
by Karen=^..^=

15 min | 5 min prep

30 -48 cookies

  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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