Monday, June 22, 2009

Rice Krispie Cookies

It has been a while since I made cookies so I searched around for a new recipe to try out. I came across this one and decided it would be the perfect recipe to use up the rice krispies that have been hanging out in my cabinet. I did not read the instructions very thoroughly before making the cookies and became quite impatient waiting for the dough to chill in the fridge. Do to my impatience I did not refrigerate the dough balls as long as the recipe called for, but my cookies came out wonderful anyway.

I divided the dough in half and used butterscotch chips in half and peanut butter chips in the other half. I preferred the cookies with the peanut butter chips over the butterscotch chips. I encourage you to resist the urge to eat these cookies straight from the oven, they taste better once the rice krispies inside have had a chance to cool completely. Although these cookies were not as quick as the average cookit to make, they were definitely enjoyable and worth the time.

Rice Krispies Cookies
Adapted from:
Bakingblonde's Weblog

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.


Molly Jean said...

What a great idea!

Michelle said...

What a great way to use up Rice Krispies!

Anonymous said...

Your cookies look great, I loved them with PB chips as well. These have been made a few times around here whenever I have some cereal to finish up!

Carrie said...

I've never heard of such a treat, what a fun idea!!

Anne said...

Those look delicious! I've never heard of using rice krispies in cookies :D

Sherri Murphy said...

A new recipe for me- never heard of these. A must try!

That Girl said...

This seems like such a fun treat, and kinda more grown up that rice krispie treats!

Vanessa said...

YUM! :)

Julie said...

They look delicious! I'm sure I'd love these :)

James ~n~ Amber said...

Very interesting !

Steph said...

These look good!! YUM!

martha said...

I love the crunch that rice krispies give to cookies and have added this to my growing list of must try cookies.

Anonymous said...

I use rice krispies in different kinds of recipes, none of them baked. Why didn't I think of using them in baked goods?

These look light and yummy.

Lenetta said...

I have some rice crispies the toddler hasn't gotten to yet . . . I think I know what they're destined for now! :>) Problem will be waiting for them to cool, though. I linked to this on my weekly roundup here. Thanks!

fontana4b said...

Made these cookies yesterday...they were very yummy! However, I could not get the cookies to spread out while baking - but they were still good as cookie balls! Any suggestions for helping to get them to look like regular cookies???

Anonymous said...

Awesome! Even my picky eater loved it! Thanks a bunch

Betsy said...

My grandkids are coming tomorrow and they are allergic to eggs, dairy and all tree nuts. Makes cookies difficult! Anyway I made these cookies today using butter flavored Crisco and Egg Replacer and NO candy. The cookies are amazing! Crisp and not too sweet with just a hint of saltiness. Thrilled to find something I can treat them with. Shared on Pinterest, too. Thanks.