Swiss Chocolate Crispies
Submitted by mbenrod
Chocolate cake mix cookies with crisp rice cereal folded inside and crushed on the outside for a double crunch. A 5-ingredient cookie that kids love to roll and bake.
YIELD
3 servingsPREP
70 minCOOK
13 minREADY
90 minThese cookies are a shortcut baker’s dream.
Swiss chocolate cake mix does the heavy lifting, blended with butter, shortening, eggs, and water into a thick, fudgy dough.
Crisp rice cereal goes in twice: folded into the batter for pockets of crunch throughout, then crushed and used as a coating when you roll the balls before baking.
The result is a cookie that’s chewy-soft in the middle with a crackly, crunchy shell.
Makes 3 to 4 dozen, which sounds like a lot until you see how fast they disappear.
Pro Tips
- Chill the dough for the full hour. It’s too sticky to shape when warm, and cold dough holds its shape better in the oven.
- Crush the cereal into coarse crumbs, not powder. You want visible bits of crunch on the outside, not a fine dust.
- Pull them at 11 minutes if you like a softer, chewier cookie. They firm up as they cool on the sheet.
Ingredients
Directions
Combine cake mix, shortening, butter, eggs, and water in large bowl.
Beat at low speed with electric mixer for 2 minutes.
Fold in 1 cup cereal.
Refrigerate 1 hour.
Crush remaing 2 cups cereal into coarse crumbs.
Preheat oven to 350℉ (180℃).
Grease baking sheets.
Shape dough into 1-inch balls.
Roll in crushed cereal.
Place on baking sheets about 1 inch apart.
Bake at 350℉ (180℃) F for 11 to 13 minutes.
Cool 1 minute on baking sheets.
Remove to cooling rack.
Comments
