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These easy chocolate crinkle cookies are the perfect sweet treat for any occasion. With a soft and fudgy center and a crinkled powdered sugar coating, these cookies are sure to be a crowd-pleaser.
Table of Contents
Easy Crinkle Cookie Recipe
Easy Chocolate Crinkle Cookies with cake mix and Cool Whip are soft, chewy and some of the easiest cookies you can make. You’ll love this easy recipe!
Some of you may have heard of this cake mix cookie recipe before, but it might be new to some of you. And, that’s why I’m sharing it here.
We had one box of chocolate cake mix, and I thought I would use it to make cookies instead of another cake. I have a few cake mix cookie recipes with Cool Whip instead of oil and water, so I decided to make chocolate Cool Whip cookies.
Ingredients
You only need a few simple ingredients for this easy cookie recipe. Full amounts are in the printable recipe card below.
- Chocolate cake mix — I used Devil’s food, but any kind or brand works
- Cool Whip — thawed. Replaces the vegetable oil and water used in most cookie recipes
- Large egg
- Powdered sugar — to roll the cookies
- Cinnamon — optional but adds flavor
- Mini chocolate chips — or regular chips. More chocolate is always a good idea.
How to Make Chocolate Crinkle Cookies with Cool Whip and Cake Mix
All you have to do is combine the boxed cake mix, Cool Whip, egg and cinnamon in a large bowl. Then, add the chocolate chips, and mix well using an electric mixer ( hand mixer ) or spatula. Actually, the cinnamon and chocolate morsels are optional, but I think they add a little something to the taste.
Next, scoop up a teaspoonful or so of dough using a spoon or medium cookie scoop and roll it in the powdered sugar until it’s well coated. A word of warning here — The dough is very messy.
I think the hardest part of the recipe was getting the chocolate goo off of our hands. But, that’s a minor annoyance, and you won’t mind once you taste these little morsels!
Then place the cookie dough balls on a lightly greased cookie sheet. You can also line the baking sheet with foil, parchment paper or a silicone baking mat.
Repeat the process until the dough mixture is completely used up, and bake the cookies at 350 degrees for about 10 to 12 minutes. The exact time will depend upon your oven.
The texture is soft and cakey, the edges are just slightly crisp, and the powdered sugar adds an extra bit of sweetness — awesome. We made these fudge crinkle cookies this afternoon, and as of tonight, there are still a few left — amazing!
Storage
Store these cake mix crinkles in an airtight container at room temperature. They stay fresh for 4-5 days. You can freeze the cookies in a freezer-safe container for up to 3 months.
Variations and Substitutions
You can use any flavor cake mix for these easy cookies. We love using lemon cake mix for spring and summer and strawberry cake mix for Valentine’s Day!
If you don’t have whipped topping, you can sub a third cup vegetable oil or melted butter.
Omit the cinnamon and add vanilla extract. You can also leave out the mini chips.
More Easy Cake Mix Cookie Recipes
- Easy Lemon Crinkle Cookies
- Easy Strawberry Crinkle Cookies
- Chocolate Cake Mix Cookies — without crinkles
- Spring Cake Mix Cookies
- Pumpkin Spice Chocolate Chip Cookies
- Carrot Cake Cookies
- St. Patrick’s Day Cookies
Easy Chocolate Crinkle Cookies Recipe with Cake Mix
Ingredients
- 1 box chocolate cake mix
- 8 oz Cool Whip
- 1 egg
- 1 teaspoon cinnamon
- 2 cups powdered sugar
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350℉
- In a medium sized mixing bowl, mix together the cake mix, Cool Whip, egg and cinnamon until fully combined
- Stir in mini chocolate chips
- Place the powdered sugar in a small bowl
- Scoop the cookie batter into tablespoon sized balls and roll them into the powdered sugar until evenly coated
- Place the balls of dough onto a baking tray covered with either foil or a silicon baking mat, making sure each ball is roughly 2 inches apart from each other. Top the cookies off with additional mini chocolate chips, if desired
- Place the tray in the oven for 10-12 minutes, or until edges are firm. Allow the cookies to cool for 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe was originally published in 2014 and updated in 2024.
How embarrassing! Thanks for letting me know about it, Jo. I went and corrected the link and let Miz Helen know about the first one — yikes! Hope you enjoy them! 🙂
hey looks delish, and easy. saw at Miz Helen's but I had to scroll down to find this, your link goes to your home page, I thought I had done something wrong, cause I didn't see the post about cookies till I scrolled thru your blog, glad I found it, gonna try this.
You're welcome! I can't wait until it gets down to the double digits again! 🙂
Thanks for the shout-outs, Blair. I hope your family loves them as much as mine did! 🙂
Thanks! Love the comparison — Chocolate is my kryptonite too! 🙂
I love baking from scratch, but we had some cake mix, and I love how easy these were! I actually prefer hot and dry to the humidity, so I hope it cools off for you soon! 🙂
Dee, this is totally my kind of cookie recipe! My boys will love them, and they're EASY! Pinned and tweeted…this will be the perfect after-school treat for them!
Talk about hot! It was 100 degrees yesterday! Miami weather is no joke. Thanks for the amazing recipe!
YUM. and wouldn't you know that I am sitting here totally CRAVING CHOCOLATE.
I don't use box cake mix so don't have any, but it's always so cheap, may have to grab a box or three!
Thank you for the inspiration and pretty pictures!
Finally stopped raining here, but WOW is it ever hot and sticky humid. Yuck.
Yummy, Dee! Chocolate is my kryptonite! I will be making these for sure!