Tuesday, September 1, 2009

Rice Krispie Cookies

A couple of weeks ago I went to my friend Christina's house for a game night.  I offered to bring some cookies to snack on, and I was excited to find this recipe for Rice Krispie Cookies from Amber's Delectable Delights.
The only change I made was to add chocolate chips, because I don't think I know how to make cookies that don't include chocolate!

I thought these were really good - very different.  The cereal added a surprising little crunch, and gave me justification to have a couple of these babies for breakfast.

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons hot water
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups Rice Krispies
  • 1 cup butterscotch (or peanut butter) chips
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add egg and beat until combined. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in butterscotch chips and Rice Krispies. Cover and refrigerate for 30 min. or longer.

Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden – about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.


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