Chocolate Crinkle Cookies
2 1/4 cups thawed, frozen whipped topping
6 tablespoons butter, melted
1 1/2 cups powdered sugar
HEAT oven to 350°F. Blend cake mix, whipped topping, butter and egg in large bowl with electric mixer on medium speed until blended.
PLACE powdered sugar in small shallow bowl. Drop batter by teaspoonful into powdered sugar to coat generously. Place on ungreased baking sheets.
BAKE 10 to 12 minutes or until edges are set and tops are crackled. Remove immediately to wire rack to cool completely.
Serving Size (1 of 84 cookies), Calories 45 (Calories from Fat 15), Total Fat 2g (Saturated Fat 1g, Trans Fat g), Cholesterol 5mg, Sodium 55mg, Total Carbohydrate 8g (Dietary Fiber g, Sugars 5g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.