Minutes Prep time: 30
Minutes Total time: 70
Servings: 22
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Devil’s Food Cake Mix
2 envelopes (1.38 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
1/3 cup vegetable oil
2 eggs
1/4 cup confectioners' sugar
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 24 mg | 2% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 17 mg | 6% |
| Total Fat | 5 g | 8% |
| Iron | 1 mg | 6% |
| Calories | 134 kcal | 7% |
| Sodium | 172 mg | 7% |
| Protein | 2 g | 3% |
| Saturated Fat | 1 g | 5% |
| Sugars | 14 g | 1% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray baking sheets with cooking spray.
Stir together devil's food cake mix, milk chocolate hot cocoa mix, oil, and eggs together in large bowl until well blended. Scoop cookie dough into 1-1/2 tablespoon portions and roll into balls. Place confectioners’ sugar in a shallow dish and roll cookie dough balls in confectioners’ sugar. Place on baking sheets at least 1-1/2-inches apart.
Bake cookies in batches on rack in center of oven 10 to 12 minutes, just until centers are set. Cool on pans 2 minutes before removing to wire rack to cool completely. Serve your holiday chocolate crinkle cookies and enjoy!
Easy Chocolate Crinkle Cookies
