Fudge Crinkles

1. 1

   Preheat oven to 350 degrees F (if your oven is like mine and runs hot then I recommend that you preheat on 325 degrees F). I prefer to use parchment paper for baking-for easy clean-up. This also ensures that the cookies don't get completely dark on the bottom. Place a sheet of parchment paper on each of two baking sheets. Set sheets aside.

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   1. Take your cake mix and empty it into a medium size bowl. Add the next two ingredients (eggs and oil).

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   2. Mix until incorporated and place in the refrigerator for about 15-30 minutes to set. (This makes it easier to work with).

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   3. Place the powdered sugar in a small bowl and add a little to your hands so that the cookie dough does not stick.

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   4. Take a melon scooper or a small ice cream/cookie scooper and scoop some dough into your hands.

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   5. Roll the dough into a ball and place it in the bowl of powdered sugar (rolling until coated thoroughly).

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   6. Place the ball on your prepared cookie sheet. Repeat with the remaining dough.

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   7. Place the sheets in your preheated oven and bake cookies for about 6-9 minutes (baking time varies based on if you want a soft slightly firm cookie or a crunchy cookie).

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   8. When done, remove sheets from the oven.* Allow cookies to cool on cookie sheets for about 3 minutes. Then transfer cookies to a cooling rack to cool completely.

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    *At this point you can top off the cookies with some chocolate chip morsels. Or when cooled you can finish off the cookies by sprinkling on some more powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.