You only need 4 ingredients and 15 minutes to prepare Aunt Bee’s Chocolate Krispies Cake Mix Cookies! Soft and moist on the inside, this easy dessert recipe yields the perfect cross between a chocolate cookie and a rich, fudgy brownie!
You know those classic candy bars that Nestle makes called Crunch bars? And the version by Hershey’s called Krackle? In case you’ve forgotten, they are solid milk chocolate bars with crisped rice throughout…and they’re delicious. So guess what?! This is the cookie version of that same flavor profile! And again, the inspiration comes straight out of Aunt Bee’s retro recipe box!
My 96-year-old “Fairy God Mother” as we refer to her around here is kind enough to send me handwritten letters on a weekly basis. She often tucks some of her family’s favorite recipes inside, with a little story or inspiration to go along with them. A couple of months ago Aunt Bee included this scrap of paper with a few simple ingredients listed. Her original dessert was called “Lemon Crisps,” which I’m sure is perfectly delicious. But since I had just whipped up a batch of Aunt Bee’s Lemon Whippersnaps, I figured I’d put a new spin on this old favorite by using a chocolate cake mix instead. I’m so daring, right?!
Trust me…you can NEVER go wrong with chocolate.
And while a batch that yields 3 dozen cookies may sound like a lot, they certainly do NOT last long in the kitchen. My kids could not get enough of these treats. Just look at the inside!
Soft, chewy, tender, and FUDGY!
I hope that you will enjoy these cookies as much as my family has. They’re fast, easy, and SO tasty!
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Aunt Bee's Chocolate Krispies Cake Mix Cookies
- 1 15.25 ounce package chocolate cake mix
- 1 cup crispy rice cereal such as Rice Krispies
- ½ cup melted butter
- 2 large eggs
- Optional: powdered sugar for dusting
Preheat oven to 350 degrees F.
In a large bowl, combine dry cake mix, cereal, melted butter, and eggs.
Spray hands with cooking spray or rub with a little bit of oil to prevent dough from sticking, and then shape dough into balls and place on ungreased baking sheets.
Bake for 9 minutes. Allow to cool on the pan for 1 minute before removing to a wire rack.
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