SNOW-CAPPED CHOCOLATE CRINKLES

SNOW-CAPPED CHOCOLATE CRINKLES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1 (18.25 ounce) package chocolate cake mix **I used german chocolate**

  • 2 large eggs

  • 1 & ¼ cups frozen whipped topping, thawed

  • 1 cup powdered sugar-sifted

Directions

1. Place the cake mix, eggs & thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended & all dry ingredients are moisted (dough will be stiff). Refrigerate dough, covered for 1 hour. 2. Preheat oven to 350 degrees. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish. 3. Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet. 4. Bake for 10-12 minutes or until cookies are puffed in appearance & firm at edges (centes will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies o wire rack with metal spatula & cool completely.


Nutrition

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