Rich & Moist Chocolate Crinkles – 4 ingredients!!

I know what you’re thinking… there’s no such thing as a cookie with 4 ingredients… I found these on Recipezaar posted by Karen=^..^=, she calls them Fudge Crinkles. After reading the 340+ positive reviews I thought I HAD to try these!!
They turned out SOOO good! We couldn’t stop eating them fresh out of the oven, and even when they set they remain extremely soft and moist. I’ll definitely be making a lot of these for the holidays because it was so inexpensive and easy!!
Some of the other people have tried it with different cake mixes, but the important thing is to always use Betty Crocker super moist. I would recommend adding more oil if you do not get a “super moist” flavor so they do not dry out. Also, check them in the oven after 10 mins and see how gooey they are, I had to add an extra 4-5 mins because they were really moist, but after they set they became firmer, so it’s up to you how much you want them to fall apart… YUMM

Please let me know if you try these with a different cake mix because I am so curious!! 🙂
Thanks!!

Ingredients: makes 38-40 cookies

  • 1 (18 1/4 oz) box Betty Crocker Devils food cake mix – Super Moist
  • 1/2 cup vegetable oil
  • 2 large eggs
  • confectioner’s sugar
  • Chocolate chips (opt.)
  • Nuts (opt.)

Steps:

  1. Preheat oven to 350 F
  2. Stir (by hand) cake mix, oil, eggs and choc chips.
  3. Shape dough into 1″to 1-1/2″ balls and place on ungreased non-stick cookie sheet.
  4. Place cookie sheet in freezer to harden balls for sugar rolling. (I added this step , it prevents the sugar from being absorbed)
  5. Roll hardened balls in confectioners sugar and place 2″ apart on cookie sheet.
  6. Bake ~10 mins until center is just set, but rest is still GOOEY.
  7. Cool on wire racks.
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