It feels like I have not posted a recipe in forever. It's only been a week, but it was such a busy week with Thanksgiving and everything that it seems like much longer. Now that Thanksgiving is over, it's time to focus on all things Christmas. I set up my tree and Christmas decorations yesterday. Now, I'm debating about putting lights on the outside of the house. Do you put lights on your house? What kind and color do you like? There are so many choices. I kind of like the big red and white lights.
I'd much rather be eating cookies than deciding which lights to buy. Chocolate Crinkle Cookies are such a classic cookie. I remember eating them when I was a child. My friend, Shanelle, brought these into work one day and I went home and made them that same night. I had to share them with my family. They are amazing.
EVERY.SINGLE.PERSON. that tried these cookies LOVED them and told me they LOVED them. That doesn't happen all the time. Sure, I make a lot of treats that people tell me they like, but everyone RAVED about these cookies.
I have made many different cake mix cookie recipes, but nothing like this. The difference is the dough is chilled in this recipe. Chilling the dough is the secret. I know it can be a pain to have to wait for the dough to chill, but really, it is well worth the wait.
They are soft and chewy and loaded with chocolate flavor thanks to the addition of three different types of chocolate (chocolate cake mix, chocolate pudding mix and chocolate chips). The powdered sugar on the outside makes them extra special and will take you right back to your childhood. These are guaranteed to be a hit, so make sure to add them to your cookie plates this year.
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Triple Chocolate Crinkle Cookies
From: Shanelle S.
1 (15.25 oz.) box Devil's Food Cake Mix
1 (3.9 oz.) box instant Chocolate Fudge Pudding Mix
1/2 c. vegetable or canola oil
2 large eggs
1 (11.5 oz.) bag milk chocolate chips
1/2 c. powdered sugar, for rolling
In a large bowl, combine dry cake mix, dry pudding mix, oil and eggs and mix together until combined. Stir in the chocolate chips. Cover and refrigerate dough for at least one hour or up to 24 hours (I usually chill mine overnight).
Then, form about 1 1/2 - 2 Tablespoons of dough into a ball (dough will be crumbly, so use a little pressure to form it into a ball). Roll ball into powdered sugar and place onto a greased cookie sheet. Repeat. Bake in a preheated 350 degree oven for about 12 minutes. Remove from oven, cool and serve. Makes around 31 cookies.
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