I remember the first time I encountered the unique combination of Rice Krispies in a cookie. It was during a family trip to a charming little bed and breakfast in Vermont. The host, a lovely elderly lady with a penchant for baking, served these delightful cookies that were unlike anything I’d ever tasted. The unexpected crunch of the Rice Krispie cereal combined with the gooey chocolate pieces had me hooked from the first bite.
Back home, I was determined to recreate that magical experience. After several attempts and tweaks, I stumbled upon this fantastic Rice Krispie Cookie recipe. The addition of a chopped Nestle Crunch bar adds a delightful twist that makes these cookies truly stand out. The flaked sea salt on top perfectly balances the sweetness, making each bite a perfect harmony of flavors.
I love experimenting with this recipe. Sometimes, I swap out the semi-sweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile. You can also add a handful of chopped nuts for an extra crunch. These cookies have become a staple in my home, especially during the holiday season or when I need a quick treat to share with friends. They’re always a hit, and I’m sure they’ll become a favorite in your household too!
How to Make Rice Krispie Cookies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2.7 ounces chopped Nestle Crunch bar
- ½ cup butter
- ¾ cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup oats (blended)
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons turbinado sugar
- 1 cup Rice Krispie cereal
- ½ teaspoon baking soda
- flaked sea salt for sprinkling
Directions
- Set your oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer with the paddle attachment, cream the butter and sugars together on medium-high speed until they are light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing well.
- Blend the oats in a blender or food processor to achieve a mix of oat flour and larger oat pieces.
- Mix the baking soda, salt, flour, and blended oats into the butter mixture until just combined.
- Carefully fold in the Rice Krispie cereal and both types of chocolate.
- Shape the dough into large balls using a ¼ cup cookie or ice cream scoop. Arrange them on the prepared baking sheets and top each ball with additional chocolate pieces and a sprinkle of flaked sea salt.
- Bake for 11-13 minutes. If desired, add another sprinkle of sea salt on top after baking.
FAQs:
Can I use margarine instead of butter in Rice Krispie Cookies?
Yes, you can substitute margarine for butter in Rice Krispie Cookies. However, the flavor and texture might differ slightly since butter adds a richer taste and helps in achieving a chewier texture.
Is it necessary to blend the oats before adding them to the dough?
Blending the oats creates a mix of oat flour and larger oat pieces, which helps in achieving the right texture for the cookies. If you prefer, you can also chop the oats with a knife, but blending ensures a more consistent texture.
Can I use a different type of cereal instead of Rice Krispies?
Yes, you can experiment with other types of cereal. However, the texture and flavor might change. Rice Krispies provide a light, crispy texture that complements the other ingredients well.
What is the purpose of sprinkling flaked sea salt on top of the cookies?
Sprinkling flaked sea salt enhances the flavors by balancing the sweetness of the chocolate and sugars. It adds a touch of gourmet flair and can intensify the overall taste experience.
How should I store the Rice Krispie Cookies to keep them fresh?
Store the Rice Krispie Cookies in an airtight container at room temperature. They will stay fresh for up to a week. You can also freeze the dough balls and bake them later as needed.
Can I add nuts or dried fruit to the Rice Krispie Cookies?
Yes, you can add nuts or dried fruit to the cookie dough for extra flavor and texture. Just be sure to adjust the quantity of other ingredients slightly to maintain the right dough consistency.
Rice Krispie Cookies
Ingredients
- ½ cup butter
- ½ cup packed brown sugar
- ¼ cup white sugar
- 2 tablespoons raw sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup oats blended
- 1 cup rice krispie cereal
- 2.7 ounces chopped Nestle Crunch bar
- ¾ cup semi-sweet chocolate chips
- flaked sea salt for sprinkling
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a stand mixer with a paddle attachment, cream the butter and sugars on medium-high until light and fluffy, about 3-4 minutes. Add the egg and vanilla, mixing until well combined.
- Blend oats in a blender or food processor until you have a mix of oat flour and larger oat pieces (you can chop them with a knife if preferred).
- Incorporate the baking soda, salt, flour, and oats into the butter mixture, mixing until just combined.
- Gently fold in the rice krispie cereal and both types of chocolate.
- Form dough into large balls using a ¼ cup cookie or ice cream scoop. Place them on the prepared baking sheets, topping each ball with extra chocolate pieces and a sprinkle of flaked sea salt.
- Bake for 11-13 minutes. If desired, sprinkle a bit more sea salt on top after baking.
