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10 minutes
40 minutes
- 1/2 cup butter, softened
- 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
- 3/4 cup candy-coated milk chocolate candies
- 1/2 cup Rice Chex™ cereal
- Preheat the oven to 350°F. In a large bowl, effortlessly blend together the butter, peanut butter, and egg until smooth. Gradually incorporate the cookie mix until a soft dough is formed. Add in the candies and cereal, gently breaking apart the cereal as you mix the dough.
- Spoon dough onto cookie sheets, leaving space of about 3 inches between each mound, no need to grease the sheets.
- Bake for 11 to 13 minutes until edges turn light golden brown. Allow to cool for at least 2 minutes, then transfer from baking sheets. Ensure cookies are completely cooled before storing in an airtight container.
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