I made my first Crinkle Cookies last week and now I am hooked! These fast and easy cookies use boxed cake mix so you can make any flavor you want!
You roll them in a powdered sugar mix and when they bake they flatten and “crinkle” into these pretty, tasty cookies! The first kind I tried was red velvet and I used a recipe from Duncan Hines. They were pretty but tasted just ok. Somewhat dry and bland. So I tried a few different recipes and added a few different ingredients until I finally hit the jackpot and came up with the perfect recipe! The secret ingredient: pudding mix to make them extra moist and soft! Even better, I used Pink Velvet cake mix and pink and yellow colored chocolate chips for fun, colorful Springtime Crinkle Cookies!
You roll them in a powdered sugar mix and when they bake they flatten and “crinkle” into these pretty, tasty cookies! The first kind I tried was red velvet and I used a recipe from Duncan Hines. They were pretty but tasted just ok. Somewhat dry and bland. So I tried a few different recipes and added a few different ingredients until I finally hit the jackpot and came up with the perfect recipe! The secret ingredient: pudding mix to make them extra moist and soft! Even better, I used Pink Velvet cake mix and pink and yellow colored chocolate chips for fun, colorful Springtime Crinkle Cookies!
Ingredients:
Makes approx 3 dozen
- 16.5 oz Pink Velvet cake mix (I used Duncan Hines brand)
- 3.4 oz box French Vanilla pudding mix
- 6 tbsp unsalted butter, melted and cooled
- 2 eggs, beaten
- 1 cup semi sweet chocolate chips (I used the Springtime colored mix)
- 1 cup powdered sugar
- 1 tsp cornstarch
Directions:
- Preheat oven to 375 degrees.
- Mix powdered sugar and cornstarch together in a bowl.
- In a separate large bowl mix together by hand dry cake mix, dry pudding mix, beaten eggs, and cooled melted butter.
- Mix until blended and a dough forms.
- Add chocolate chips and mix in.
- Roll dough into 1 inch balls and then roll into powdered sugar until coated.
- Place on an ungreased baking sheet.
- Bake for about 9 minutes (up to 11 min if needed).
- Let cool completely before serving.
The two main ingredients: Pink Velvet Cake Mix and Vanilla Instant Pudding Mix.
I love adding dry pudding mix to my cookie recipes! It makes them soft and moist.
Check out my other favorite cookie recipe:
In a large bowl mix by hand: beaten eggs, cooled melted butter, dry pudding mix, and cake mix.
Stir until a dough forms.
How pretty are these springtime colored chocolate chips?
Bonus: they were on clearance! Who doesn’t love a good deal?
Add 1 cup to the cookie batter and mix to combine.
On a plate or bowl add 1 cup powdered sugar and 1 tsp cornstarch.
Mix and set aside.
Roll the dough into 1 inch balls then roll in powdered sugar to coat.
Repeat with remaining dough and space out on a baking sheet.
This should make about 36 cookies but only bake one baking sheet at a time so
you do not overcrowd the oven and the cookies bake evenly.
Bake at 375 degrees for 9 minutes.
Remove from the oven and let cool slightly then transfer to a
cooling rack to cool completely before serving.
Not only are they pretty but they taste great too!
Rich vanilla flavor, soft, moist dough, and pops of sweet chocolate!
Just in time for Easter!
Hope you enjoy this recipe. Please comment below
with what flavor variety you tried at home and how they turned out!
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