Zutaten für German Chocolate Crinkle Cookies
- German Chocolate Cake Mix
- Instant Potato Flakes
- Cream Of Tartar
- Cinnamon
- Margarine
- Milk
- Egg
- 1 cup chopped pecans or walnuts
- 1 ½ cups granulated sugar (for coating)
- Powdered Sugar
- Cocoa
- Soft Margarine
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Zubereitung von German Chocolate Crinkle Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans or walnuts.
- Cover the bowl and let the dough stand for 5 minutes.
- Place 1 ½ cups granulated sugar in a shallow dish.
- Roll rounded tablespoons of dough into balls.
- Roll each dough ball in the sugar until evenly coated.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are set.
- Let cookies cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
- While cookies cool, prepare the frosting (optional):
- In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
- Once cookies are completely cool, frost as desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
57g
Fat
8g
Carbs
7g
