Rice Krispie Cookies
These rice krispie cookies have a soft and chewy middlewith a delightful crunch from the rice krispies. They don'trequire the dough to chill and are ready in only 20 minutes
Ingredients
- ¾ cup butter softened (regular or dairy free)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 2 cups Rice Krispies cereal
- 2 cups all-purpose flour
- ½ cup chocolate chips or chopped chocolate I use semisweet
- ⅓ cup unsweetened shredded coconut
Instructions
- Start by preheating your oven to 350°F Line baking sheets with parchment paper to keep them from sticking.
- Mix the baking soda, salt, and flour in a medium-sized bowl. Set this mixture aside for later use.
- Use a standing mixer with the paddle attachment or a handheld mixer to beat butter, granulated sugar, and brown sugar. Mix until the texture is light and fluffy, which should take around 1-2 minutes.
- To the butter-sugar mixture, add the egg and vanilla essence. Beat gently until everything is just combined—avoid over-mixing to maintain the cookie’s soft texture.
- Gradually add the prepared flour, salt, baking soda, and a pinch of cinnamon. Mix until the dough comes together.
- Fold in Rice Krispies cereal, chocolate chips, and shredded coconut to enhance the flavor and texture. Mix just enough to distribute these ingredients evenly.
- Scoop out 1.5-2 tablespoons of dough using a cookie scoop or spoon. Arrange the cookie dough balls on the baking sheet, leaving 3-4 inches of space between them for even baking.
- Bake the cookies for 8 to 11 minutes, one sheet at a time. The middles will stay just under-baked for a soft texture, while the edges should appear firm. After five minutes of cooling on the baking sheet, move them to a cooling rack.
Notes
Storing Cookies Properly
To keep your baked cookies fresh, store them in an airtight container or a Ziploc bag. At room temperature, cookies last for about 5-6 days without losing their taste or texture.
Freezing for Long-Term Storage
For longer storage, freeze your cookies by placing them in a freezer bag. You can store them for up to 2 months and thaw them at room temperature when you're ready to eat.
Tips for Fluffing and Measuring Flour
To get the perfect texture in your cookies, use the scoop and level method for measuring flour. Simply fluff the flour in the bag, scoop it with a measuring cup, and level it with a butterknife for accuracy.