Rice Krispie Choco Cookies (Printable Version)
# What You'll Need:
→ Base
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
1 cup all-purpose flour
04 -
2 cups Rice Krispies cereal
→ Creaming Mixture
05 -
1/4 cup granulated sugar
06 -
1/2 cup packed brown sugar
07 -
1/2 cup unsalted butter, softened
→ Binding and Flavor
08 -
1 teaspoon vanilla extract
09 -
1 large egg
→ Mix-ins
10 -
1/2 cup mini marshmallows (optional)
11 -
1 cup semi-sweet chocolate chips
# Steps to Follow:
01 -
Once out of the oven, let the cookies chill right on the tray for about five minutes before moving to a rack to finish cooling.
02 -
Pop the loaded tray into your hot oven and bake ten to twelve minutes. You want golden edges but the middles a little squishy.
03 -
Drop big spoonfuls of dough onto your baking sheet, with about two inches of space around each so they don’t crowd.
04 -
Add the Rice Krispies, chocolate chips, and marshmallows (if you’re using them) to the dough and stir just until spread throughout.
05 -
Dump your dry mix into the wet and stir gently. Stop as soon as you don’t see any more flour patches.
06 -
Beat in the egg and vanilla with the butter-sugar blend until it all looks the same.
07 -
In your big bowl, mix up the softened butter, brown sugar, and white sugar for a couple minutes till you get a creamy and fluffy mix.
08 -
Use a medium bowl to whisk together flour, the baking soda, and salt so they’re evenly mixed, then set aside.
09 -
Turn your oven to 350°F (175°C). Put some parchment paper on your baking tray so cookies won’t stick.
# Additional Tips:
01 -
Want chewier bites? Leave in marshmallows. Skip them if soft isn’t your thing.
02 -
These cookies might look too soft in the center when you pull them out but will finish setting as they cool.