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Bite taken out of a crack chocolate cookie coated in powdered sugar laying on a cutting board with more freshly baked cookies.

Crack Cookies (Chocolate Crinkle Cookies)

These Crack Cookies are full of chocolate flavor, have a deliciously chewy texture and look beautiful. With the perfect cracked exterior and a soft and chewy interior, these cookies are perfect for any occasion!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 30
Calories: 101kcal
Author: Alexandria Ulmer

Ingredients

  • 15.25 oz. Devil’s Food Cake Mix, unprepared
  • 6 Tbsp butter, melted and slightly cooled
  • 2 large eggs
  • ¼ cup granulated sugar
  • ½ cup powdered sugar

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Line your cookie sheets with parchment paper and set aside.
  • Dump 1 box dry chocolate cake mix into a medium-sized bowl. Then add 6 tbsp melted butter and 2 eggs. Use a spoon or spatula to mix until combined.
  • Scoop out 1 tablespoon worth of cookie dough and roll into a ball in your hands.
  • Roll the cookie dough ball in the granulated sugar to coat the outside, then roll it in the powdered sugar to completely coat it. Place on the parchment-paper lined cookie sheet(s) and repeat until all of the cookies are rolled out.
  • Bake the cookies for 8-10 minutes until the tops of the cookies have cracked and they are set. The cookies may still look a bit gooey in the center, and that is okay.
  • Remove the cookies from the oven, allowing them to rest for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool the rest of the way.
  • Serve and enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Devil’s Food Cake Mix: Do not prepare the mix according to the directions on the box. You just want to use the dry mix.
  • Butter: You want your butter completely melted and slightly cooled.
  • Eggs: Large or Extra Large eggs work just fine.
  • Granulated Sugar and Powdered Sugar: These two ingredients work together to create the perfect crinkle effect. Use both for the best looking cookies!
  • It’s not necessary to refrigerate this dough but it is not a bad idea and may make it easier to roll in the sugar. If you have some time, allow the dough to chill in the fridge for about thirty minutes before scooping and rolling.
  • Don’t skimp on the sugar! The look of these cookies depends on a generous coating of powdered sugar. Roll them a few times to make sure they are covered.
  • Don’t over bake your cookies! This is true for just about any cookie recipe but if you bake your cookies too long they will turn out dry and crumbly. They will continue to firm up as they cool so for the chewiest cookies, remove them when the edges are set but you can still see some moisture in the cookie between the cracks.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 88IU | Calcium: 24mg | Iron: 1mg
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