Rice krispy cookies
Perfectly chewy chocolate chip cookies with a surprising crispy center.
Who doesn’t love a homemade chocolate chip cookie? The only debatable factor is whether to go crunchy or chewy, as both textures have their fan clubs. This recipe pleases everyone with a deliciously chewy cookie that’s packed with delicate, crunchy Rice Krispies.
You can get creative with the chips – try peanut butter, caramel or white chocolate chips to suit your taste. And for those who love Rice Krispy treats, try shmearing the bottom of one of these cookies with marshmallow fluff, top with another cookie, and voila – rice krispy treat sandwich cookies!
- 1 cup butter or Earth Balance
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cup flour (white whole wheat is fine)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups 3 cups Rice Krispies
- 1 1/2 cup chocolate chips
Preheat oven to 350° F.
Cream butter and sugar in mixing bowl.
Add eggs and vanilla and beat well.
Add flour, baking soda and salt and beat until incorporated.
Add Rice Krispies and chocolate chips and mix.
Use a small cookie scoop to place mounds several inches apart on a parchment lined cookie sheet.
Bake for 10-12 minutes, or until tops just begin to look golden at the peaks.
These cookies will harden as they cool, so take out on the early side to insure a chewy/crispy cookie rather than a completely crunchy cookie. (Guess which fan club this writer belongs to…)
Cool on wire rack.