Rice Krispie Choco Crunch (Printable Version)
Crunchy cereal and melting chocolate come together in these soft golden cookies, and you can toss in gooey bits of marshmallow if you're feeling playful.
# 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 regular white sugar
06 -
1/2 cup brown sugar, packed in
07 -
1/2 cup unsalted butter, room temp
→ Binding and Flavor
08 -
1 teaspoon vanilla flavor
09 -
1 big egg
→ Mix-ins
10 -
1/2 cup mini marshmallows if you want
11 -
1 cup semi-sweet chocolate chips
# Step-by-Step Guide:
01 -
Give your cookies about 5 minutes right on the baking tray, then gently put them on a rack so they finish cooling off.
02 -
Place your tray in the heated oven. Let cookies bake for 10 to 12 minutes. You’re aiming for golden sides with a soft middle.
03 -
Drop your dough on that ready tray. Use a tablespoon or scoop. Keep a couple inches space between each so they’ve got room.
04 -
Gently fold in Rice Krispies, chocolate chips, and toss in marshmallows if you’re feeling it. Get them evenly scattered in your dough.
05 -
Slowly pour your dry stuff into the wet bowl. Stir until it’s just mixed and you don’t see dry bits anymore.
06 -
Crack in the egg, splash in vanilla, then beat it all into the butter-sugar mix until it looks blended.
07 -
Beat the soft butter, brown sugar, and white sugar for a couple minutes. You want them creamy and a bit airy.
08 -
In a separate bowl, throw in your salt, baking soda, and flour. Mix around so everything’s spread out, then put this aside.
09 -
Flip on your oven to 350°F (175°C). Put parchment paper down on your baking sheet so nothing sticks.
# Additional Notes:
01 -
If you leave out the marshmallows, cookies hold together better and don’t get sticky.
02 -
Don’t worry if the middle looks a bit raw when you pull them out—they finish up as they cool.