Fudge Crinkles A Great 4 Ingredient Cake Mix Cookie Recipes

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CAKE MIX FUDGE CRINKLE COOKIES



Cake Mix Fudge Crinkle Cookies image

Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
Powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
  • Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g

FUDGE CRINKLES



Fudge Crinkles image

Make and share this Fudge Crinkles recipe from Food.com.

Provided by smelly0610

Categories     Drop Cookies

Time 15m

Yield 40 serving(s)

Number Of Ingredients 3

1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1 (300 g) package soft silken tofu
1/4 cup water

Steps:

  • Preheat oven to 350°.
  • blend together cake mix and tofu.
  • add water.
  • drop by spoonfuls onto greased cookie sheet.
  • bake according to cake mix instructions.
  • do not add oil or eggs, the tofu replaces both.

Nutrition Facts : Calories 59.5, Fat 2.2, SaturatedFat 0.5, Sodium 107.1, Carbohydrate 9.7, Fiber 0.3, Sugar 5, Protein 1.1

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CAKE MIX FUDGE CRINKLE COOKIES RECIPE
Aug 18, 2016 Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch (2.5 cm) balls. Roll balls in powdered icing …
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  • Heat oven to 350°F (180°C) (325°F/160°F) for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms
  • Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch (2.5 cm) balls. Roll balls in powdered icing sugar. On ungreased cookie sheets, place balls about 2 inches (5 cm) apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.


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