These are Jacob’s favorite cookies. I’m actually surprised I haven’t shared the
recipe yet. I stumbled upon a cook book
titled “101 Things To Do With A Cake Mix” by Stephanie Ashcraft. And with a title like that, how could I not
buy it. I’m made a number of the recipes
over the years but this is one of our favorites.
The added rice krispies give the cookies a crunch and kinda
resemble the taste of toffee. One time I
did add extra rice krispies and while they baked fine, they were a lot dryer
once cooled. I would stick to just 1 cup
your first time around. It also might be
fun to try it with a chocolate cake mix….I’ll have to do that next time. And then do peanut butter chips.....oh,
man.
2/3 cup butter-flavored shortening
½ cup brown sugar, firmly packed
2 eggs
1 yellow or white cake mix
1 cup rice krispies or crispy rice cereal
1 cup semisweet or milk chocolate chips
½ cup chopped walnuts or pecans (optional)
½ cup brown sugar, firmly packed
2 eggs
1 yellow or white cake mix
1 cup rice krispies or crispy rice cereal
1 cup semisweet or milk chocolate chips
½ cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees.
Lightly grease cookies sheets or line with parchment paper.
Combine shortening and brown sugar with a hand mixer or
fork. Stir in eggs one at a time. Add in cake mix and combine well. Stir in cereal, chocolate chips, and nuts (optional).
Use a cookie scoop or tablespoon to drop dough onto cookie
sheet.
Bake 9 to 12 minutes or until light golden brown around
edges. Do NOT over bake; cookies will be too dry/hard. Cool 2-3 minutes on cookie sheet. Remove cookies and place on nonstick rack to
cool.
Makes about 2 ½ dozen cookies.
