Chocolate Crinkle Cookies with Cake Mix- quick

There’s this moment every Thursday around 4:30 PM—right when everyone’s homework meltdowns are in full swing and dinner prep should be starting—that I always crave something sweet. That’s when these chocolate crinkle cookies save the day. They’re my little secret weapon: impossibly simple but looking like they took hours of loving attention.chocolate crinkle cookies cake mix

My mom used to say, “Start with something that makes you smile, and everything else falls into place.” These cookies? They’re that smile, wrapped in powdered sugar.

Why You’ll Love chocolate crinkle cookies cake mix

• Just 4-5 ingredients (yes, really!)
• No measuring flour (the cake mix does the heavy lifting)
• 15 minutes prep (while helping with math homework)
• Beautiful crackled tops (without the fuss of traditional crinkles)
• Customizable flavors (more on that below!)

Ingredients You’ll Need

• 1 box chocolate cake mix (15.25 oz) – any brand works! I often use Devil’s Food
• ⅓ cup vegetable oil
• 2 large eggs, room temperature (but if they’re cold, no judgment—we’re busy people)
• 1 teaspoon vanilla extract (optional, but adds wonderful depth)
• ½ cup powdered sugar (for rolling)

Let’s Make Some Magic Happen

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Don’t have parchment? A light coating of cooking spray works too.
2. Mix the dough. In a large bowl, combine the cake mix, oil, eggs, and vanilla. The mixture will be thick—almost like a soft playdough. Don’t worry if it seems too thick at first; keep mixing and it’ll come together.
3. Chill if you can. If you have 30 minutes to chill the dough, wonderful! It makes rolling easier. If not? Still totally doable—your cookies might just spread a bit more (but they’ll be just as delicious).
4. Roll into balls. Place the powdered sugar in a small bowl. Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in powdered sugar, making sure it’s generously coated. Place on the prepared baking sheets, about 2 inches apart.
5. Bake for 9-11 minutes. You want the edges to be set but the center to be slightly soft. They’ll firm up as they cool, so don’t overbake!
6. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Or, if you’re like me, eat one warm because life’s too short to wait.

Stuffani’s Tips for Cookie Success

If your dough is too sticky: Add an extra tablespoon of cake mix. Chocolate cake mix brands can vary slightly in moisture content.

For extra chocolatey cookies: Add ½ cup chocolate chips to the dough. Because sometimes more chocolate is the answer to everything.

For picture-perfect crinkles: Be generous with that powdered sugar coating! The key is ensuring the dough balls are completely covered before baking.

Make-ahead option: The dough keeps beautifully in the refrigerator for up to 3 days. Roll into balls, cover, and refrigerate. When ready to bake, roll in powdered sugar and proceed as directed. Perfect for unexpected guests or cookie emergencies (yes, that’s a real thing in my house).

Fun Variations to Try

• Mint Chocolate: Add ¼ teaspoon mint extract to the dough
• Orange Chocolate: Add 1 teaspoon orange zest to the dough
• Spiced Chocolate: Add ½ teaspoon cinnamon and a pinch of cayenne
• Red Velvet Crinkles: Use red velvet cake mix instead of chocolate

Why Cake Mix for Cookies?

Listen, I’m all for baking from scratch when time allows. But as someone who raised kids while juggling work and life, I’ve learned that sometimes the smartest cooking is about finding clever shortcuts.

Using cake mix as a cookie base isn’t just a time-saver—it’s foolproof. The mix already has the perfect balance of flour, sugar, and leavening agents. We’re just changing the texture by reducing the liquid ingredients you’d normally add for cake.

The result? Cookies with that perfect soft-center, slightly chewy edge that usually takes multiple test batches to achieve from scratch.

When to Serve These Little Wonders

These cookies have saved me during:

• Last-minute bake sales (been there at 10 PM the night before)
• Holiday cookie exchanges (when I’m already making 5 other things)
• After-school snack cravings
• “I forgot we invited the neighbors for coffee” moments
• “I need chocolate now” emergencies

Storage Tips

Counter storage: Keep in an airtight container for up to 5 days. Place a piece of bread in the container to keep cookies soft!

Freezer-friendly: These freeze beautifully for up to 3 months. Layer between parchment paper in a freezer container. Let thaw at room temperature for about 30 minutes before enjoying.

The Final Word

No judgment if you eat these straight from the pan, still warm and gooey in the center. Some of my favorite parenting moments happened while sharing slightly-too-warm cookies with my kids at the kitchen counter.

Cooking doesn’t need to be fancy—it just needs heart. And sometimes, it needs to be quick enough to fit into the beautiful chaos that is family life.

If you try these, I’d love to hear how they turned out for you. Did you add your own twist? Did the kids help roll them in sugar? Those are the details that make a recipe come alive in your own kitchen.

Looking for More Chocolate Treats?
Check out our full collection of Chocolate Cake Recipes for everything from simple sheet cakes to decadent layer cakes.

With warmth, Stuffani

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Have questions? Drop them in the comments below and I’ll help troubleshoot.

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