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Crispy Chocolate Chewies
Ingredients
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1
18 1/4 ounce package German chocolate cake mix
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1/2
cup butter, melted
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1/4
cup milk
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1
egg, slightly beaten
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3/4
cup crisp rice cereal
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1/4
cup flaked coconut
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1
cup purchased coconut-pecan frosting
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Flaked coconut, toasted
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
3. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
From the Test Kitchen
- Storage Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and sprinkle with coconut before serving.
Top Brands
These are awesome and my husband suggested using Red Velvet cake mix. We did (omitting the coconut and using cream cheese frosting) and they are just as fabulous! They are a bit more festive for the Christmas season because they are red and white and we added red sugar sprinkles on top. We will be trying this recipe with other cake mixes like carrot cake!
12/18/2011 12:16:10 PM Report AbusePerfect!!!
12/27/2010 10:12:37 PM Report AbuseThese are wonderful!!
10/19/2010 01:44:41 PM Report AbuseI was making cookies for my neighbors at Christmas and I thought these sounded good. My roomies ate them all before I had the chance to give them to my neighbors.:) Delicious!
12/29/2009 08:01:07 AM Report AbuseEveryone loved this cookie. I clicked the wrong star. We give it 5 stars!
12/13/2009 02:44:14 PM Report Abuse