Gluten Free Fudge Crinkles

Name: Gluten Free Fudge Crinkles
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 36 cookies
Ingredients: 1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix; 1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix; 1/2 cup butter, melted; 1 egg; 1/4 cup water; 1 teaspoon gluten free vanilla; Sugar

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Total: 45 min

Prep: 15 min
Inactive: 20 min
Cook: 10 min

Yield: 36 cookies

Total: 45 min

Prep: 15 min
Inactive: 20 min
Cook: 10 min

Yield: 36 cookies

Ingredients

Deselect All

1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix

1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix

1/2 cup butter, melted

1 egg

1/4 cup water

1 teaspoon gluten free vanilla

Sugar

Directions

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.