Betty Crocker Soft Baked Chocolate Crinkle Cookie Mix

You Will Need: 1 Stick (1/2 cup) Butter or Margarine, Softened* (Not melted). 2 tablespoons water. 2 Eggs 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). 2. Stir cookie mix, softened butter, water and eggs in medium bowl until dough forms. 3. Roll dough into 1-inch balls (about 1 rounded tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 30 minutes). 4. Bake 13 to 15 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. * To soften butter directly from refrigerator, microwave on High 10-15 seconds. High Altitude (3500-6500 ft): No change. Mix it up! Top your baked cookie with: Betty Crocker chocolate frosting + chopped peanut butter cups & peanuts. Betty’s Tip: To make chocolate crinkles, refrigerate dough for 30 minutes. Roll dough in powdered sugar before baking.