Chocolate Crunch Cookies

5 from 45 votes

Cake mix and crispy rice cereal give these Chocolate Crunch Cookies an amazing indulgent taste and blend of wonderful textures!

Prep Time5

Cook Time10

Total Time15

Servings: cookies

Author: Kristin

Preheat oven to 375 degrees F (190 degrees C).
Melt the butter and lightly beat the eggs.
¾ cup unsalted butter, 2 eggs
Mix all the ingredients together.
1 package dark chocolate cake mix , ⅓ cup semi sweet mini morsels, 1 cup crispy rice cereal
Scoop about 2-3 teaspoons dough and shape into a ball approximately 1 inch in diameter. Place on an ungreased cookie sheet, and flatten slightly. Repeat until all the dough is used.
Bake 10-12 minutes.
Cool for 5 minutes then transfer to a wire rack to finish cooling.

Be gentle when folding in the crispy rice cereal to avoid crushing it and losing the desired crunch.
Use a small cookie scoop to ensure consistent cookie sizes for even baking.
It's easiest to melt the butter in the microwave. I cook on high at 20-second intervals or 40% power for 40-60 seconds.
Mix in ¼ cup of chopped nuts like pecans or almonds for added texture and flavor.
Swap out the semi-sweet mini morsels with white chocolate chips or butterscotch chips for a twist.
For a richer taste, add 1 teaspoon of vanilla extract or a dash of espresso powder to intensify the chocolate flavor.
Use puffed quinoa or crushed cornflakes instead of crispy rice cereal for a different type of crunch.

Scoop your favorite ice cream between two cookies and enjoy a homemade mini ice cream sandwich!
Decorate with a drizzle of melted chocolate and festive sprinkles for a special occasion like holidays or birthdays.
These cookies travel well, making them perfect for gifting. Place them in decorative tins or boxes for friends and family.