Chocolate Chip Crispers Cookies
Submitted by parking
Crispy, crunchy chocolate chip cookies with rice cereal folded right into the dough. Lighter and snappier than a traditional chocolate chip cookie. 30 minutes from bowl to cooling rack, and they freeze like a charm.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve ever wished a chocolate chip cookie had more crunch and less chew, these crispers are your answer.
Two cups of crispy rice cereal get stirred into a straightforward butter cookie dough alongside semi-sweet chocolate pieces.
The cereal adds a light, snappy crackle that makes each cookie shatter a little when you bite down, while the chocolate pieces stay soft and melty inside.
They bake in about 12 minutes, cool quickly, and freeze beautifully, which makes them ideal for stashing away and pulling out whenever company drops by.
Kitchen Tips
- Stir the rice cereal in gently by hand. A mixer crushes the cereal into powder and you lose all that crunch.
- Drop by level tablespoons for even, consistent cookies. These spread quite a bit, so give them room on the sheet.
- Pull them when they’re light brown, not dark. They continue crisping as they cool, and overbaked crispers turn into hockey pucks.
- Freeze in a single layer first, then stack in a container with parchment between layers. They thaw in minutes at room temperature.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, beat butter and sugar until smooth.
Beat in the egg and vanilla extract.
Set aside.
In a small bowl, combine flour, baking soda, and salt and mix together well.
Add flour mixture to the batter and mix until well blended.
Stir in the rice crispies and chocolate pieces.
Drop by level tablespoonfuls onto greased cookie sheet.
Bake about 12 minutes or until light brown.
Remove cookies to wire rack to cool.
These freeze well.
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