These crunchy chocolate crisp cookies are a fun, delicious dessert or after-school snack. They’re easy to make, so the kids or grandkids can enjoy helping out.
Chocolate Cake Mix Cookies with Rice Krispies
Ever since I discovered that you could make cookies with cake mix, I’ve been obsessed. After all, you’re able to skip a step or two, and the results are almost always delicious!
These chocolate cookies are already delicious without any additions. But add the crisped rice cereal to the batter, and you have a whole new level of crispy, crunchy texture.
Most of us have made Rice Krispie treats or peanut butter Cocoa Krispie treats. So why not incorporate them into some chocolate cookie dough?
Crunchy Chocolate Crisp Cookies Ingredients
You need 1 regular size chocolate cake mix, some crisped rice cereal, butter, eggs, and water to make these cookies.
I started out trying to make them with one egg and without the water. However, the dough was still too dry and extremely crumbly.
So I added another beaten egg and a tablespoon of water. That did the trick!
The dough was moist but firm enough to form into cookies.
Before I added the extra egg and water, I was actually contemplating what else I could use to soften up the dough a bit.
Another option would have been to use a couple of tablespoons of cooking oil. They probably would have turned out fine.
In fact, they would have spread out more to create even crisper edges around each cookie.
I highly recommend trying both ways to see which you like more. Since both methods are good, it’s completely a matter of personal preference.
However, since I was using gluten-free cake mix, I thought an egg would be better. That’s because sometimes gluten-free mixes need more of a binder.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Crunchy Chocolate Crisp Cookies
Most of the time when I make cookies, I allow myself at least half an hour of mixing. However, since I used a cake mix, I knew it would take about half that amount of time.
First, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Secondly, combine the softened butter, eggs, water, and cake mix in a large mixing bowl. Stir it well, until the dough is sticky and firm.
Next, fold in the crisped rice cereal.
You can use a spoon, but I typically resort to using my hands.
I don’t recommend using an electric mixer because you might crush the crisped rice.
Then form the dough into 1” balls. Place them on the pan and flatten them until they’re about 1/2 inch thick.
Put them in the oven and bake them for about 12 minutes or until they’re firm.
Finally, remove them from the oven and allow them to cool for 5 minutes before you remove them from the baking sheet.
Since I added 2 eggs instead of only 1, the cookies have a softer, cake-like center, which is fine. The outside is crunchy.
However, if you want them crispier all the way through, use 1/4 cup of cooking oil instead of the second egg.
For as long as I can remember, I’ve loved cookies. In addition to these chocolate crisp cookies, I enjoy these delicious butterscotch pecan cookies.
If you’re a cookie lover, you’ll want to try these chewy sugar cookies from my friend Julie’s Back to My Southern Roots blog. All of her desserts are divine!
Since we’re on the subject of desserts, you’ll definitely want to try these easy peanut butter fudge bars with layers of deliciousness.
Next time you set up a snack table, in addition to the cookies, you’ll want to add some delicious salty treats for balance.
Around our house, we like to munch on these scrumptious roasted pecans. I bet you can’t stop at just one … or even two.
We also like this Chex party mix that I make quite often. Most people enjoy this delicious treat and don’t even realize that I make it gluten-free.
Anyone who likes a little extra hot spice will love chowing down on these spicy hot fire crackers. Make sure you have plenty of beverages to wash this one down.
More great treats for the snack table are these plantain chips with zesty dip. They’re not standard fare at most American get-togethers, but I think that needs to change.
- One 16-ounce package of chocolate cake mix (regular or gluten-free)
- 1 cup of crisped rice cereal
- 1/2 cup of butter, softened
- 2 eggs, beaten
- 1 tablespoon of water
- Preheat oven to 350 degrees F. Cover a baking sheet with a silicone mat or parchment paper.
- In a large mixing bowl, combine the cake mix, softened butter, eggs, and water. Mix well.
- Fold in the crisped rice cereal.
- Form the dough into 1” balls and flatten them to about 1/2 inch thickness on the baking sheet.
- Bake for 12 minutes or until firm and crisp around the edges.
- Cool for 5 minutes and remove from the baking sheet.
Cake mixes come in different sizes. You can use any mix from 15 to 18 ounces.
If you want a crisper cookie, omit 1 of the eggs and use 1/4 cup of cooking oil instead.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 255Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 51mgSodium 412mgCarbohydrates 36gFiber 1gSugar 17gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.