Chocolate Pecan Crinkle Cookie Recipe
Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze and a pecan. A perfect blend of fudgy texture and nutty crunch, perfect for the holiday season!
Servings: 38 cookies
Calories: 84kcal
Ingredients
- 15.25 oz chocolate fudge cake mix
- ½ cup vegetable oil
- 2 eggs
- ½ cup powdered sugar
Chocolate Glaze
- ½ cup semi-sweet chocolate chips
- ⅓ cup heavy cream
- ½ TBSP butter
- 38 pecan halves
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicon mats, set them aside. In a small bowl measure out the powder sugar and then set it aside for later use.
- In a large bowl, mix the dry cake mix, oil, and eggs together until well combined.
- Scoop the dough into 1 TBSP portions using a small cookie scoop and roll the dough into balls. Then roll each dough ball in the bowl of powdered sugar, coating them well.
- Place the cookies into the preheated oven and bake for 7-9 minutes. Immediately remove the cookies from the baking sheets and let them cool completely on wire racks.
- In a microwave safe bowl, heat the heavy cream and butter for 2 minutes. Add the chocolate chips and microwave for 30 additional seconds. Let the mixture sit, then whisk gently until smooth. Let the chocolate glaze cool for about 5 minutes.
- Spoon a dollop of glaze onto each cookie. Top with a pecan half and let them cool to set. Serve and enjoy!
Notes
These chocolate cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 0.5mg