Rice Krispie Cookies
26 cookies
Cookies made with Rice Krispies are so incredibly tasty and easy to make. The texture of the crispy cereal along with coconut and chocolate chips makes them perfect.
Equipment
Hand mixer stand mixer
Silicone baking Mat (Silpat) or parchment paper
Ingredients
- ½ cup butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup Rice Krispies cereal
- ½ cup sweetened shredded coconut
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F/180°C, and line 2 large (half size) baking sheets with parchment paper or silicone/silpat mats.
- In a bowl of a stand mixer, or using a large mixing bowl and a hand mixer, cream together the butter and sugar (2-3 minutes).
- Add egg and vanilla, and mix again. Use a spatula to scrape the bottom of the bowl.
- Add the dry ingredients (combine flour, baking soda and salt and add them in). Mix until just combined. Do not overmix.
- Fold in the Rice krispies, coconut, and chocolate chips.
- Scoop out cookie dough using a small cookie scoop, onto the prepared baking sheets, leaving 2 inches between them.
- Bake cookies for 12 minutes or until the edges are set and the bottoms are lightly browned. Remove the cookies to wire racks to cool completely.
Notes
- To Store: Allow the cookies to cool completely, then place them in a resealable bag or airtight container. They will stay fresh for 4-5 days this way.
- Don't overmix: The cookie dough only needs to be mixed until the dry ingredients are incorporated. Mixing more than that can make the cookies tough.
- Avoid overcooking: Overcooked Rice Krispies cookies will be dry. Don't wait for them to turn golden brown, these cookies should be light in color.
- Try other chips: These cookies would be delicious with caramel, peanut butter, or white chocolate chips stirred in!
- Bake right away. the dough for this recipe can't be made ahead of time. Freezing the dough or refrigerating it to bake later will allow the Rice Krispies to absorb too much liquid from the dough, and the crispy texture you're looking for will not happen.
Nutrition
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 67mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg