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Santa Biggs’ Chocolate Crinkle Cookies

Ingredients

Ingredients

  • 1 box (15.25 oz) Devil’s Food cake mix

  • 1/2 cup shortening

  • 2 large eggs

  • 1/2 cup powdered sugar, for rolling

Suggested Add-Ins

Choose one, or mix and match:

  • 1/2 to 1 cup semi-sweet chocolate chips

  • 1/2 to 1 cup Reese’s Peanut Butter Chips

  • Chopped Reese’s Peanut Butter Cups

  • 1/2 to 1 cup Heath Toffee Bits

Directions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or lightly grease them.

  2. Mix the dough. In a large bowl, combine the Devil’s Food cake mix, shortening, and eggs. Mix until completely combined. The dough will be thick and sticky.

  3. Add your extras. Fold in your choice of chocolate chips, peanut butter chips, chopped Reese’s Peanut Butter Cups, or Heath Toffee Bits.

  4. Chill the dough for about 30 minutes. This makes the cookies easier to shape and helps produce better crinkles.

  5. Shape the cookies. Scoop about 1 tablespoon of dough and roll it into a ball.

  6. Coat with powdered sugar. Roll each dough ball generously in powdered sugar until completely covered.

  7. Arrange on the baking sheet about 2 inches apart.

  8. Bake for 9–11 minutes, until the cookies have spread, the powdered sugar has cracked, and the edges are set. The centers should still look slightly soft.

  9. Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to finish cooling.

Santa’s Serving Suggestion

For an extra North Pole treat, make a mixed batch using different add-ins so every cookie is a little surprise. Santa especially recommends the Reese’s Peanut Butter Cup or Heath Toffee versions with an ice-cold glass of milk

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