Rice Krispie Cookies

These rice krispie cookies have a soft and chewy middle but you get a wonderful little crunch from the rice krispies. Plus, they're ready in 20 minutes with no dough chilling required.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 187

Author Gabby Kislanko

Equipment

Ingredients

¾ cup butter, softened (regular or dairy free)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 tbsp vanilla extract
¾ tsp salt
¾ tsp baking soda
¼ teaspoon ground cinnamon
2 cups Rice Krispies cereal
2 cup all-purpose flour
½ cup chocolate chips or chopped chocolate (I use semisweet)
⅓ cup unsweetened shredded coconut

US Customary - Metric

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
Add flour, salt, baking soda, and cinnamon. Mix until combined.
Pour in the Rice Krispies cereal, chocolate chips and shredded coconut. Mix until just combined.
Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Chocolate Chips: You can use any kind of chocolate chips. I like to use semisweet. You can also use a chopped up chocolate bar or even dairy free white chocolate chips.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition