Snow-Capped Chocolate Crinkles

By ghinman

Ingredients

• 1 package of chocolate cake mix (18.25 oz.)
• 2 large eggs
• 1 1/4 cups of frozen whipped topping, thawed
• 1 cup of powdered sugar, sifted

Preparation

Step 1

Place the cake mix, eggs and thawed, whipped topping, in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 1 hour.

Preheat oven to 350 degrees. Position oven rack in the middle of the oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish.

Shape dough into 1 inch balls. Roll cookie in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet.

Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with a metal spatula and cool immediately.