Name: Quick & Crisp Chocolate Delight Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 large eggs; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 box Devil's food cake chocolate cake mix

cookie

How can I make my cookies more flavorful?

How do I avoid cookies from sticking to the baking sheet?

Can I substitute brown sugar for white sugar in my cookie recipe?

Can I use oil instead of butter in my cookie recipe?

What can I do to reduce spreading of my cookies?

Can I add fruits, nuts or seeds to my cookies?

Indulge in a decadent treat that you can prepare in no time! Using a chocolate cake mix shortcut, this recipe delivers irresistibly moist, chocolatey cookies with a beautiful white crinkle coating - perfect with a glass of cold milk.

Eggs

Wheat

Lactose Free

Vegetarian

gram

eggs

Sugars & Sweeteners

sugar

Oils

milliliter

vegetable oil

powdered sugar

Extracts

vanilla extract

Baking Mixes

devils food cake mix

Protein

Dietary Fiber

Carbohydrates

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Phosphorus

Minerals

Manganese

Vitamin D

Vitamins

Vitamin K

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Riboflavin (B2)

Water

Calories

Dietary Folate Equivalents

Trans fatty acids

Selenium

Beta-cryptoxanthin

Lutein+zeaxanthin

Vitamin A

Sugar

Calcium

Iron

Magnesium

Potassium

Sodium

Zinc

Copper

Vitamin B6

Choline

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Festive Pecan Snowdrop Cookies

Quick & Crisp Chocolate Delight Cookies

Dairy

Baking Goods

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Preheat your oven to 350F. Line two baking sheets with parchment paper for easy cookie handling and clean-up.

In a medium bowl, combine your vegetable oil, eggs, and vanilla extract. Use a hand mixer on a low setting to blend these until they are fully incorporated.

Gradually add the Devil's food cake chocolate cake mix to your egg and oil mixture. Continue mixing until you have a homogenous, slightly lighter colored batter. This should take about five minutes.

Using a tablespoon or small cookie scooper, scoop out 24 portions of cookie dough. Each portion should be about an inch in diameter.

Roll the cookie dough balls in the granulated sugar, making sure each ball is thoroughly coated.

Immediately after the granulated sugar, proceed to roll the sugared cookie dough balls into the powdered sugar. Make sure each ball is generously coated. This will give your cookies a classic, deliciously sweet crinkle effect.

Align the sugar-coated cookie dough balls on your prepared baking trays, leaving about two inches space between each.

Bake your cookies in the preheated oven for approximately 10-12 minutes. Cookies are ready when they've crinkled and puffed up. Be careful not to overcook, as they will continue to set as they cool.

After baking, allow the cookies to cool on the baking tray for 10 minutes. Afterward, transfer them to a cooling rack to cool completely.

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