Fudge Crinkles

• 1 box Betty Crocker Super Moist Triple Chocolate Fudge, 18 Ounce Box (or Any Kind Will Do)
• 2 whole Eggs
• 1/3 cups Vegetable Oil
• 1/3 cups Powdered Sugar
• Chocoalte Chip Morsels (optional)

1. Preheat oven to 350 degrees F (if your oven is like mine and runs hot then I recommend that you preheat on 325 degrees F). I prefer to use parchment paper for baking-for easy clean-up. This also ensures that the cookies don't get completely dark on the bottom. Place a sheet of parchment paper on each of two baking sheets. Set sheets aside.
2. 1. Take your cake mix and empty it into a medium size bowl. Add the next two ingredients (eggs and oil).
3. 2. Mix until incorporated and place in the refrigerator for about 15-30 minutes to set. (This makes it easier to work with).
4. 3. Place the powdered sugar in a small bowl and add a little to your hands so that the cookie dough does not stick.
5. 4. Take a melon scooper or a small ice cream/cookie scooper and scoop some dough into your hands.
6. 5. Roll the dough into a ball and place it in the bowl of powdered sugar (rolling until coated thoroughly).
7. 6. Place the ball on your prepared cookie sheet. Repeat with the remaining dough.
8. 7. Place the sheets in your preheated oven and bake cookies for about 6-9 minutes (baking time varies based on if you want a soft slightly firm cookie or a crunchy cookie).
9. 8. When done, remove sheets from the oven.* Allow cookies to cool on cookie sheets for about 3 minutes. Then transfer cookies to a cooling rack to cool completely.
10. *At this point you can top off the cookies with some chocolate chip morsels. Or when cooled you can finish off the cookies by sprinkling on some more powdered sugar.

chocolate, eggs, vegetable oil, powdered sugar, morsels

Taken from tastykitchen.com/recipes/desserts/fudge-crinkles/ (may not work)