Tuesday, November 11, 2014

Chocolate Mocha Crinkle Cookies (cake mix base}

It's the time of year when we're baking more cookies.  Love baking them ahead and freezing them to pull out later during a busy time. 

Easy does it with this simple cake mix cookie...with coffee inside!

Nothing like having coffee and cookie taste all wrapped up in one right? 

I adapted this tasty recipe after eyeing it at Cooking with Libby.
I make a lot of her trusted recipes.  If you've not visited her, please take time to do that and tell her I said hello. 

Libby topped her cookies with a candy kiss...after baking. 
You could add chocolate chips to the dough also. 



CHOCOLATE MOCHA CRINKLE COOKIES 

1 (16 ozs) box devil's food cake mix
1/2 c. vegetable oil
2 eggs
1 tsp. vanilla extract
1 tsp. instant coffee
(or less...depending how much of a coffee lover you are)
1 Tb. VERY hot tap water
powdered sugar

Preheat oven to 350. 

In small bowl, dissolve coffee in the water; set aside.
In large bowl, combine cake mix, oil, eggs, vanilla, and coffee, using a wooden spoon; blend until smooth. 

Place powdered sugar in a bowl. Drop mounds of dough - about 1" - (I find it's easiest to use my medium Pampered Chef cookie scoop) into powdered sugar; 
place on ungreased cookie sheet, about 2" apart. You could also use one spoon to push dough off another, as the dough is a bit sticky. 

Bake 10 - 12 minutes. Cool on cookie sheet for 2 minutes. Remove and cool to room temperature.  Freeze in airtight container if desired. 

Yield: about 4 dozen, depending on size

Linked to Weekend Potluck 


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