Okay so I’m just gonna start by being completely honest. I have not yet made this recipe, and I do understand that might be a bit annoying that I’m still posting it! I really do hate it when people post recipes to the recipe sites when they haven’t even tried to make it themselves yet, so I promise I won’t do this again. But, it has 318 reviews and an average of 5 our of 5 stars on recipezaar, so I figured it’s gotta be pretty good, right? I’m just so intrigued by the idea of this recipe! I just can’t believe that a cookie recipe that is so quick to make and with so few ingredients could really be all that good! But I’m sure that 318 people couldn’t ALL be delusional, so I say we try it! So, I decided I just had to post it, because if there really is a cookie recipe out there that is this simple and actually TASTES good, I think the world needs to know about it!

Also, I’m not a huge sweets person, so I don’t really love baking and all that stuff (especially because it usually takes SO long!!), but my husband is a sugar fiend, so a cookie this easy could make us both very happy people! I will definitely let you know when I do make these cookies and how I feel about them (I’ll make sure I do it soon), but for now here you go and let me know what you think if you get to them before I do!…and if you want to see the original recipe, here you go.

Fudge Crinkles

• 1 (18 oz) box devil’s food cake mix (Betty Crocker Super Moist suggested)
• 1/2 c. vegetable oil
• 2 large eggs
• confectioner’s sugar

1. Preheat oven to 350 degrees F.
2. Stir (by hand) dry cake mix, oil & eggs in large bowl until dough forms.
3. Dust hands w/confectioner’s sugar & shape dough into 1″ balls.
4. Let “dry out” for a few minutes (see recommendations).
5. Roll balls in confectioner’s sugar & place 2 inches apart on ungreased cookie sheets.
6. Bake for 8-10 minutes or until center is JUST SET.
7. Remove from pans after a minute or so & cool on wire racks.

Recommendations

• Cake mix: A few of the reviewers reviewers recommended using strawberry or french vanilla cake mix for this recipe. They both sound really good to me, just an idea!
• Oven temp: She said that if you have problems with these cookies “spreading” maybe try your oven temp at 375 instead?
• Size: She also said that 1.5 inch balls (instead of 1″ like requested in the recipe) ends up coming out “prettier” (thick & crinkled).
• “Dry out” step: She said that her confectioner’s sugar was always being absorbed by the dough, but she tried to wait a few minutes after rolling them into balls before rolling them in the sugar and they “came out with a nice coating of sugar that didn’t disappear.”

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