Crunchy Fudge Cookies

By Caryl

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

Details

Servings 24

Preparation

Step 1

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