Rice Krispie Cookies: A Crunchy and Chewy Treat
Rice Krispie Cookies combine the classic crunch of Rice Krispies with a chewy cookie base for the ultimate crowd-pleaser. These cookies are quick to make, perfectly sweet, and a fun twist on traditional cookies. Perfect for snacks, school lunches, or as a dessert at any gathering.
Ingredients
For the Cookies:
- 🧈 1/2 cup unsalted butter, softened
- 🍚 1/2 cup granulated sugar
- 🍯 1/2 cup brown sugar, packed
- 🥚 1 large egg
- 🍦 1 teaspoon vanilla extract
- 🌾 1 1/4 cups all-purpose flour
- 🥄 1/2 teaspoon baking soda
- 🧂 1/4 teaspoon salt
- 🌾 1 1/2 cups Rice Krispies cereal
- 🍫 1/2 cup mini chocolate chips (optional)
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the Cereal:
- Gently fold in the Rice Krispies and mini chocolate chips (if using), being careful not to crush the cereal.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information (Per Cookie)
- Calories: 120
- Fat: 5g
- Carbs: 18g
- Protein: 2g
- Sugar: 10g
Tips for the Best Rice Krispie Cookies
- Don’t Overmix: Gently fold in the Rice Krispies to preserve their crunch.
- Customize It: Add sprinkles, white chocolate chips, or nuts for extra flavor and texture.
- Make It Chewy: Slightly underbake the cookies for a softer texture.
