Crunchy Fudge Cookies

Photo by Cary L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • Cookies

  • 1

    box (16 oz) Betty Crocker® Gluten Free brownie mix

  • 3

    cups Cinnamon Chex® cereal

  • 1/3

    cup water

  • 1

    egg, slightly beaten

  • 2

    teaspoons vanilla

  • 1/4

    cup miniature semisweet chocolate chips

  • Glaze

  • 3/4

    cup powdered sugar

  • 1/8 to 1/4

    teaspoon ground cinnamon

  • 3

    teaspoons milk

Directions

Heat oven to 350° F. Spray cookie sheets with cooking spray. In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing. In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze. 1 Cookie: Calories 130 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 17g); Protein 1g

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