Crispy Chocolate Chewies
- Cook Time: 10 - 12 minutes at 350°F
- Servings: 40
- Course: Dessert
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- 1 18.25-ounce package German chocolate cake mix1/2 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
Preheat oven to 350°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.
Drop dough by rounded teaspoons 2 inches apart onto a Reynolds® Parchment Paper lined cookie sheet.
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.
Layer unfrosted cookies between parchment 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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