Easy Chocolate Crinkle Cookies (Cake Mix Recipe)

If you love chocolate cookies with a soft, fudgy center and a beautiful powdered sugar coating, you're going to love these easy Chocolate Crinkle Cookies!

Made with a box of chocolate fudge cake mix, these cookies come together with just a handful of ingredients. They're rich, chocolatey, and almost brownie-like in the middle, with those gorgeous cracks that make crinkle cookies so much fun.

And the best part? You don't have to start from scratch!

Easy Chocolate Crinkle Cookies from a Cake Mix

I've been on a bit of a crinkle cookie kick lately, experimenting with different flavors of boxed cake mix. After making my Easy Sugar Crinkle Cookies and Red Velvet Crinkle Cookies, I decided it was time for something chocolatey.

And boy, did these deliver!

I used a box of Betty Crocker Triple Chocolate Fudge cake mix, which produced a rich, dark dough. After a quick chill, I rolled the dough into balls, coated them generously in powdered sugar, and baked them until those beautiful cracks appeared.

The finished cookies were soft, chocolatey, and absolutely delicious. Breaking one open revealed a tender, fudgy center that reminded me of a brownie.

If you're a chocolate lover, this recipe is for you!

Why You'll Love These Chocolate Crinkle Cookies

These cookies have all the charm of traditional chocolate crinkles without the extra work of measuring cocoa powder, flour, sugar, and other dry ingredients.

They're quick to prepare, use pantry staples, and look beautiful on a cookie platter. The powdered sugar coating creates a striking contrast against the dark chocolate dough, making them especially pretty for Christmas cookie trays, bake sales, and holiday gatherings.

And because they're made with cake mix, they're easy enough for beginning bakers, too.

Ingredients for Chocolate Crinkle Cookies

You only need a few simple ingredients:

• 1 box (13.25 ounces) Betty Crocker Triple Chocolate Fudge cake mix
• 1 tablespoon all-purpose flour
• 2 large eggs
• ⅓ cup vegetable oil
• About ½ cup powdered sugar, for rolling

A note about the cake mix: The box I used was only 13.25 ounces, which is smaller than many traditional cake mix boxes. I added a tablespoon of flour to give the dough a little more structure. If you're using a different brand or box size, you may need to adjust slightly.

How to Make Chocolate Crinkle Cookies

These cookies are wonderfully easy to make!

Step 1: Prepare the Dough

Place the chocolate fudge cake mix and tablespoon of flour in a large mixing bowl.

Add the eggs and vegetable oil.

Mix until everything comes together into a thick, sticky chocolate cookie dough.

Step 2: Chill the Dough

Cover the bowl and place it in the refrigerator for about 20 minutes.

This short chilling time makes the dough easier to handle and helps the cookies hold their shape.

Step 3: Preheat the Oven

Preheat your oven to 350°F.

Line a baking sheet with parchment paper.

Place the powdered sugar in a shallow bowl.

Step 4: Scoop and Roll

Use a cookie scoop to portion the dough into balls.

Roll each ball generously in powdered sugar, making sure it's completely coated.

Place the coated dough balls on your prepared baking sheet, leaving room between them for spreading.

Important tip: Gently press each dough ball down with the palm of your hand before baking. I found that these chocolate cookies turn out better when they're slightly flattened rather than left as tall, round balls.

Step 5: Bake

Bake at 350°F for approximately 10 minutes.

As the cookies bake, they'll spread and develop those gorgeous cracks in their powdered sugar coating.

The centers should still look soft when you remove them from the oven.

Step 6: Cool and Enjoy

Allow the cookies to rest on the baking sheet for several minutes before transferring them to a wire rack.

They'll firm up a little as they cool while maintaining that wonderful soft, fudgy interior.

Enjoy!

What Makes These Cookies Special?

For me, it's the texture.

These aren't crisp, crunchy chocolate cookies. They're soft and rich, with a tender interior that's almost like biting into a brownie.

The powdered sugar coating adds a little sweetness and creates that beautiful crackled appearance.

I also love how dramatic they look on a bright red plate. The contrast between the dark chocolate cookies and snowy white sugar makes them look like something from a fancy bakery.

Nobody needs to know they started with a box of cake mix!

Tips for Perfect Chocolate Crinkle Cookies

Don't skip the chill. Twenty minutes in the refrigerator makes the sticky chocolate dough much easier to scoop and roll.

Coat generously with powdered sugar. You want a nice, thick coating so those white cracks really stand out after baking.

Flatten the dough balls slightly. A gentle press with your palm helps these cookies spread properly.

Watch the baking time. Ten minutes worked well for my batch. You don't want to overbake them or you'll lose that soft, brownie-like texture.

Check your cake mix box size. I used a 13.25-ounce mix and added a tablespoon of flour. Different brands and varieties may behave a little differently.

Fun Variations

These cookies are delicious exactly as written, but you could easily experiment with a few additions.

For an extra-chocolatey treat, fold a handful of mini chocolate chips into the dough before chilling.

You could also add a tiny splash of peppermint extract for a festive chocolate-mint version, or a little espresso powder to deepen the chocolate flavor.

For a different presentation, try rolling the dough balls in granulated sugar before coating them in powdered sugar. This can help create a more distinct crackled coating.

Frequently Asked Questions

Can I use a different chocolate cake mix?

Absolutely! Devil's food, dark chocolate, or regular chocolate fudge cake mix should all work. Just pay attention to the size of the box, since different mixes can produce slightly different dough consistencies.

Why did you add flour to the cake mix?

The Triple Chocolate Fudge cake mix I used was only 13.25 ounces. I added one tablespoon of all-purpose flour to give the cookie dough a little extra structure.

Do I really need to chill the dough?

I recommend it. The chocolate dough is sticky, and a 20-minute chill makes it much easier to roll into balls.

Why should I flatten the dough balls?

I found that these cookies baked more evenly and developed a better shape when I gently pressed them down before baking. You don't need to flatten them completely. Just give each one a light press with your palm.

How do I know when they're done?

The cookies should have spread, developed visible cracks, and look set around the edges. Their centers will still be soft. They continue to firm up as they cool.

Can I freeze these cookies?

Yes! Once completely cooled, place them in an airtight, freezer-safe container and freeze for up to two months for best quality. Thaw at room temperature before serving.

How should I store chocolate crinkle cookies?

Store the cooled cookies in an airtight container at room temperature for about 3–4 days. Keep in mind that the powdered sugar coating may absorb some moisture over time.

More Easy Cookies You'll Love

If you enjoyed these chocolate crinkle cookies, be sure to check out my other easy cake mix cookie recipes!

My Easy Sugar Crinkle Cookies are sweet, soft, and perfect when you're craving a classic vanilla cookie.

And my Red Velvet Crinkle Cookies have that beautiful red-and-white appearance that's especially pretty for the holidays.

If you love brownies and other rich chocolate treats, you'll also enjoy browsing my Chocolate and Peanut Butter Desserts collection.

Thanks for Stopping By!

I hope you'll give these Chocolate Crinkle Cookies a try! They're simple, delicious, and proof that a humble box of cake mix can become something pretty special.

If you bake a batch, I'd love to hear how they turn out.

Happy baking!

Before you go, why not pin some photos to your Pinterest boards?

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →