4-Ingredient Chocolate Crinkle Cookies

These chocolate crinkle cookies use just four pantry staples and come together in under 30 minutes.

The secret is using a boxed cake mix as the base, which gives you perfectly chewy, fudgy cookies without measuring flour or cocoa.

Why You’ll Love It

• Only 4 ingredients required
• No mixer needed
• Ready in under 30 minutes
• Soft, chewy texture every time
• Budget-friendly and beginner-proof
• Perfect for holiday cookie exchanges

Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 2 large eggs, room temperature
• 1/3 cup vegetable oil
• 1/2 cup powdered sugar, for rolling

Steps

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or silicone mats.
3. In a large mixing bowl, combine the cake mix, eggs, and vegetable oil.
4. Stir with a wooden spoon or spatula until a thick dough forms.
5. The dough will be sticky — this is normal.
6. Place the powdered sugar in a shallow bowl.
7. Scoop tablespoon-sized portions of dough using a cookie scoop.
8. Roll each portion into a ball, then roll generously in powdered sugar until fully coated.
9. Place cookies 2 inches apart on the prepared baking sheets.
10. Bake for 10-12 minutes until the tops are cracked and the edges are set.
11. The centers will look slightly underdone — they firm up as they cool.
12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Helpful Tips and Substitutions

Use any brand of chocolate cake mix — Devil’s Food or Dark Chocolate varieties work especially well.

For extra fudgy cookies, refrigerate the dough for 30 minutes before rolling.

Coconut oil can replace vegetable oil for a slightly different flavor.

Roll the cookies in powdered sugar twice for thicker white cracks.

If your dough is too sticky to handle, lightly oil your hands.

Serving Ideas

Serve warm with a glass of cold milk.

Stack on a festive plate for holiday gatherings.

Pair with vanilla ice cream for an easy dessert.

Package in gift boxes for homemade presents.

Make-Ahead and Storage

Store in an airtight container at room temperature for up to 5 days.

The dough can be refrigerated for up to 3 days before baking.

Freeze baked cookies for up to 2 months in a freezer-safe container.

Thaw at room temperature for 30 minutes before serving.

You can also freeze unbaked dough balls — add 1-2 minutes to the baking time when cooking from frozen.

Worth Making Again

These cookies deliver impressive results with minimal effort.

Keep this recipe in your back pocket for last-minute baking needs or when you want something sweet without a lot of fuss.