Fiber One Crunchy Fudge Cookies Recipes

FIBER ONE® CRUNCHY FUDGE COOKIES

Fiber One® Crunchy Fudge Cookies image

Eat a great-tasting fudgy cookie made with brownie mix and high-fiber cereal.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 42

Number Of Ingredients 8

Ingredients

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
2 cups Fiber One™ original bran cereal
1/3 cup water
1 egg
1 tablespoon vegetable oil
2 teaspoons vanilla
1/8 teaspoon ground cinnamon
2 tablespoons miniature semisweet chocolate chips

Steps:

Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container.

Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 7 g, TransFat 0 g

NO BAKE FUDGE COOKIES

No Bake Fudge Cookies image

Easy to make cookies with children. No baking is required.

Provided by Jamie

Categories Desserts Cookies No-Bake Cookie Recipes

Time 16m

Yield 18

Number Of Ingredients 8

Ingredients

2 cups white sugar
½ cup milk
½ cup butter
¾ cup peanut butter
3 cups quick cooking oats
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup raisins

Steps:

Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 38 g, Cholesterol 14.1 mg, Fat 11.8 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 4.8 g, Sodium 90.1 mg, Sugar 26.1 g

FLOURLESS FUDGE COOKIES

Flourless Fudge Cookies image

My gluten-free daughter was so happy with these!

Provided by catmoore

Categories Desserts Cookies Chocolate Cookie Recipes

Time 42m

Yield 30

Number Of Ingredients 6

Ingredients

3 cups confectioners' sugar
⅔ cup dark cocoa powder (such as Hershey's® Special Dark)
⅛ teaspoon salt
2 egg whites, or more as needed
1 tablespoon pure vanilla extract
1 ½ cups chocolate chips (60% cacao)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
Scoop batter by tablespoonful onto the prepared baking sheets.
Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 18.8 g, Fat 2.5 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 16.2 mg, Sugar 11.9 g

FIBER ONE CRUNCHY FUDGE COOKIES

Fiber One Crunchy Fudge Cookies image

These taste like little crunchy brownie bites!! I made this exactly as the recipe stated, but I realized I had a box of brownie mix that was a couple ounces bigger than the recipe called for. I added another 1/3 cup water to compensate as the mix was pretty dry. I also baked them the full 12 minutes, which was fine for my oven. Hope you like these somewhat healthy little chocolate cookies! From a box of Fiber One Cereal; Calories 70, Calories from fat 10, 1 gram fat

Provided by Troop Angel

Categories Drop Cookies

Time 1h5m

Yield 36-42 cookies, 36-42 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/3 ounce) box fudge brownie mix
2 cups Fiber One cereal
2 tablespoons miniature semisweet chocolate chips
1/8 teaspoon ground cinnamon
1/3 cup water
1 tablespoon vegetable oil
2 teaspoons vanilla
1 egg

Steps:

Heat oven to 350°F
Spray cookie sheets with cooking spray.
In large bowl, mix all ingredients with spoon.
Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 10 to 12 minutes until set.
Cool 2 minutes; remove from cookie sheets to cooling rack.
Cool completely.
Store in tightly covered container.
Freeze up to 2 months if desired.

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