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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crispy Chocolate Chewies

Makes: 40 servings Yield: About 40 cookies
Prep 20 mins Bake 350°F 10 mins to 12 mins Cool 1 min
Crispy Chocolate Chewies
  • 1 18 1/4 ounce package  German chocolate cake mix
  • 1/2  cup  butter, melted
  • 1/4  cup  milk
  • 1  egg, slightly beaten
  • 3/4  cup  crisp rice cereal
  • 1/4  cup  flaked coconut
  • 1  cup  purchased coconut-pecan frosting
  •  Flaked coconut, toasted

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
  • 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.

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