Gluten Free Fudge Crinkles

By msweeney

Ingredients

• 1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix
• 1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix
• 1/2 cup butter, melted
• 1 egg
• 1/4 cup water
• 1 teaspoon gluten free vanilla
• Sugar

Preparation

Step 1

1
Heat oven to 350°F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.

2
Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.

3
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.