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Snow-Capped Chocolate Crinkles

Got this recipe from my dear friend, Kay Whittaker, at church. Not sure what cookbook it is from, but they sure are good cookies and you don't get much easier than this!


  • 1 chocolate cake mix
  • 2 large eggs
  • 1 3/4 cups frozen whipped topping
  • 1 cup powdered sugar


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 30 minutes. (Kay recommends overnight.)


Preheat oven to 350 degrees F. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small shallow bowl. Shape dough into 1 inch balls. Roll cookies 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 be slightly soft).

Let cookies rest on cookie sheet for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with metal spatula and cool completely.

By Robin from Washington, IA


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