Print Recipe

Snow-Capped Chocolate Crinkles

Ingredients

  • 1 (18.25 ounce) box chocolate cake mix
  • 2 large eggs
  • 1 1/4 cups frozen whipped topping, thawed
  • 1 cup confectioners' sugar, sifted

Instructions

  1. Place the cake mix, eggs and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff).
  2. Refrigerate dough, covered, for 1 hour.
  3. Heat the oven to 350 degrees F.
  4. Position oven rack in middle of oven.
  5. Set aside ungreased cookie sheets.
  6. Place sifted confectioners' sugar in a small, shallow dish.
  7. Shape dough into 1-inch balls. Roll cookies in confectioners' sugar to coat.
  8. Place 2 inches apart on ungreased cookie sheet.
  9. Bake for 1-12 minutes or until cookies are puffy in appearance and firm at edges (centers will still be slightly soft).
  10. Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance).
  11. Transfer cookies to wire rack with metal spatula and cool completely.

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