Crunchy Fudge Cookies (Gluten Free)

 

1

box (16 oz) Betty Crocker® Gluten Free brownie mix

3

cups Cinnamon Chex® cereal

1/3

cup water

1

egg, slightly beaten

2

teaspoons vanilla

1/4

cup miniature semisweet chocolate chips

3/4

cup powdered sugar

1/8

to 1/4 teaspoon ground cinnamon

3

teaspoons milk

• 1 Heat oven to 350° F. Spray cookie sheets with cooking spray.
• 2 In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
• 3 Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
• 4 In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.