FUDGE CRACKLES
Fudgey cookie, crackly on the outside and moist inside.
Provided by Rosina
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.
- Mix together flour, baking powder and salt and set aside.
- Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.
- Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 28.7 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 6.3 g, Sodium 73.1 mg, Sugar 21.9 g
FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)
These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.
Provided by Karen..
Categories Dessert
Time 15m
Yield 30-48 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
- Dust hands with confectioners' sugar and shape dough into 1" balls.
- Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes or until center is JUST SET.
- Remove from pans after a minute or so and cool on wire racks.
- *My Notes*:.
- I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
- I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
- Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
- And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
FUDGE CRINKLES
Make and share this Fudge Crinkles recipe from Food.com.
Provided by smelly0610
Categories Drop Cookies
Time 15m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°.
- blend together cake mix and tofu.
- add water.
- drop by spoonfuls onto greased cookie sheet.
- bake according to cake mix instructions.
- do not add oil or eggs, the tofu replaces both.
Nutrition Facts : Calories 59.5, Fat 2.2, SaturatedFat 0.5, Sodium 107.1, Carbohydrate 9.7, Fiber 0.3, Sugar 5, Protein 1.1
CAKE MIX FUDGE CRINKLE COOKIES
Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
- Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g
GLUTEN FREE FUDGE CRINKLES
Provided by Food Network
Time 45m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly. 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.
- Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE FUDGE SPRINKLE-CRINKLE BISCUITS
Make a batch of these fun chocolate fudge sprinkle-crinkle biscuits. Kids will love helping out - especially decorating with sprinkles!
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Whisk in the eggs one at a time, until fully combined.
- Mix the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until you form a soft dough. If the dough feels very soft, transfer it to the fridge and chill for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Tip the sprinkles into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sprinkles to coat - you might have to press the sprinkles on, particularly if you've chilled the dough. If they're not sticking well, roll the balls of dough between your hands until the mixture warms up a little. Repeat with the remaining dough, then put, evenly spaced, on the baking tray.
- Bake in the centre of the oven for 10 mins - they will crinkle as they cook. The biscuits will firm up as they cool so don't overcook them. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 72 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
GLUTEN-FREE FUDGE CRINKLES
Make everyone feel welcome by baking traditional holiday cookies customized for alternative diets. These fudgy gluten free chocolate crinkles are easy to make since they start with a mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 7
Steps:
- 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.
- Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
- 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.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 8 g, TransFat 0 g
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BEST FUDGY CHOCOLATE CRINKLE COOKIES - CAFE DELITES
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5/5 (45)Total Time 22 minsCategory Christmas, Cookies, DessertsCalories 102 per serving
- In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
- Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
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