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Rice Krispie Cookies Recipe

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4.1 from 8 reviews

Deliciously crunchy Rice Krispie Cookies combining the classic crispy cereal with rich chocolate and a perfect balance of brown and granulated sugars. These cookies offer a delightful texture from oats and a mix of semi-sweet and crunch bar chocolates, finished with a sprinkle of flaked sea salt for a sophisticated touch.

Ingredients

Wet Ingredients

  • ½ cup butter
  • 1 large egg
  • 1 teaspoon vanilla extract

Sweeteners

  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons turbinado sugar

Dry Ingredients

  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup oats (pulsed in the blender)

Mix-Ins

  • 1 cup rice krispie cereal
  • 2.7 ounces Nestle Crunch bar (chopped)
  • ¾ cup semi-sweet chocolate chips
  • Flaked sea salt for sprinkling

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
  2. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, granulated sugar, and turbinado sugar. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy. Add the egg and vanilla extract and mix until fully combined.
  3. Prepare Oats: Place the oats in a blender or food processor and pulse a few times to create a combination of oat flour and some larger oat pieces for texture. Alternatively, you can finely chop the oats with a knife if needed.
  4. Add Dry Ingredients: Add the baking soda, salt, all-purpose flour, and pulsed oats to the butter and sugar mixture. Mix the ingredients until just combined, taking care not to overmix.
  5. Fold in Mix-Ins: Gently fold in the rice krispie cereal, chopped Nestle Crunch bar pieces, and semi-sweet chocolate chips into the cookie dough ensuring even distribution.
  6. Scoop Cookies: Using a ¼ cup cookie or ice cream scoop, portion the dough into large balls and place them on the prepared baking sheets. Top each cookie dough ball with additional pieces of chocolate and sprinkle with flaked sea salt to enhance flavor.
  7. Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, until the edges are lightly golden and the centers are set but still soft. Optionally, sprinkle a little more flaked sea salt on top immediately after removing from the oven.
  8. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your crunchy, chocolate-studded Rice Krispie Cookies!

Notes

  • Oats can be pulsed to a finer or coarser texture depending on your preference for cookie chewiness.
  • Flaked sea salt adds a delightful contrast to the sweetness; adjust the amount to your taste.
  • If you prefer, substitute the Nestle Crunch bar with another candy bar of similar texture and flavor.
  • Do not overbake to keep the cookies soft in the center with crispy edges.
  • Store cookies in an airtight container to maintain freshness for up to 5 days.

Find it online: https://simpleplatter.com/rice-krispie-cookies-recipe/