Before Roddy’s parents built the family room on the back of their house, the small screened in back porch became a refrigerator during cold Louisville winters. Thanksgiving marked the beginning of the baking season for my mother-in-law, and by Christmas Eve, there were 20 (or more) Christmas tins containing all types of delicious goodies. I loved many of her treats, but my favorite was the Chocolate Crinkle cookie. I could take down the entire tin in one sitting.
Last Christmas, I baked multiple batches, each one failing to measure up. I tried cooking at a different temperature and time, without much success (I blame it on this oven here in Atlanta). I remembered a cookie recipe using a cake mix, my friend Denise gave me. Amazingly, they tasted just like Grandma’s crinkles, and not to mention, foolproof.
Like snowflakes, no two look alike.
Cake Mix Chocolate Crinkles
1 Devil’s Food Cake Mix
2 cups frozen whipped topping, thawed
1/2 cup confectioners’ sugar
- Preheat oven to 350 degrees F. Lightly grease baking sheets
- Beat together whipped topping and egg. Add the cake mix and continue to mix until smooth
- Drop by teaspoonfuls into bowl of confectioners sugar and roll to coat. Place cookies on the prepared baking sheets.
- Bake 8-10 minutes.