Biscuit mix cookies with fillings
Votes: 3
Time: 50 min.
Complexity: easily
Quantity: 18 cookies
Complexity: easily
Quantity: 18 cookies
Ready-made dry biscuit mixes are great not only for making cakes but also for making cookies. They're a great way to save time while delighting your loved ones with delicious homemade baked goods! Add crunchy cornflakes, chocolate chips, and salty mini-pretzels to the dough for a crispy-soft cookie, and you can even sprinkle on colorful sprinkles for a pretty touch. Both adults and children will love these treats, and they won't take much time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 box (430 g) of dry vanilla sponge cake mix
- 2 large eggs, lightly beaten
- 5 tbsp unsalted butter, melted
- 2 cups dark chocolate pieces
- 1/4 cup multi-colored sprinkles
- 0.5 cups cornflakes (breakfast cereal)
- 0.5 cup crispy pretzels
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Recipes with similar ingredients: cake mix, biscuit cookies, dark chocolate, eggs, dry breakfast, pretzel
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine the cake mix, eggs, butter, and 1/4 cup water with a wooden spoon or rubber spatula and mix until smooth. Fold in the chocolate chips and sprinkles, distributing them evenly, then gently fold in the cornflakes and pretzels.
- Using a 60ml ice cream scoop, scoop the batter onto the prepared baking sheets, spacing them about 5cm apart (6 per sheet).
- Bake, rotating the baking sheets halfway through, until the cookies begin to brown on top, 8-10 minutes. Repeat with the remaining dough. Let cool slightly and serve. Cool remaining cookies completely and store in an airtight container for up to 5 days..
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