Happy Wednesday! I hope everyone had a very filling Thanksgiving. I am super pumped about Christmas / Holiday season. I am the person who gets the Christmas stuff out the day after Thanksgiving, and I get really excited when I see ornaments at Rite Aid. Then you know it’s all really happening. This year, we are going to really bring it with some yummy cookie recipes for you guys, as well as some gift giving make your own – do it yourself- situations. So get ready. First up are these Chocolate Chip Rice Krispies Treat Cookies. Like most of you, I am a really big fan of rice krispies treats. So making them into cookies with chocolate was kinda a no brainer. Super yum. The rice krispies make the cookies amazingly chewy, and the chunks of marshmallow and chocolate are awesome little flavor pockets as you eat your way through. Hope you all enjoy!
RECIPE UPDATE: Hi Guys! After reading many of your comments about the cookies turning into nut lace sitches, I went back and figured out the issue. I added way to much butter to flour when I typed this up. The new recipe should yield 3 dozen, non-nut lace cookies. :) They still spread, so beware of that, but not as much and they’re great! Sorry for the blooper and thanks for your patience, everyone! xx, Jenny
Chocolate Chip Rice Krispies Treat Cookies
Makes about 3 dozen
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour plus 2 tablespoons
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies cereal
1 cup bittersweet chocolate chips
1 cup mini marshmallows
1. Preheat oven to 350°F.
2. In a large mixing bowl with an electric mixer cream together butter and sugars. Scrape down sides of the bowl and mix in egg and vanilla.
3. In another bowl whisk together the flour, baking soda and salt. Add flour mixture to the butter mixture and stir together until just combined.
4. Fold in the cereal, chocolate chips and marshmallows until fully incorporated. Refrigerate for 30 minutes to an hour.
5. Drop 1 1/2 tablespoon sized dollops onto a baking sheet lined with parchment, about 1 inch apart from one another (the cookies will spread).
6. Bake for 11 to 14 minutes or until cookies have barely begun to brown.
7. Allow cookies to cool for at least 5 minutes before serving. Store in an airtight container for up to 5 days.