Rice Crispy Cookies with M&M's and Peanut Butter Chips
Do you remember cookies from the 70's with Rice Krispie cereal in them? I recall liking the crispy little bits in them as I never liked nuts in my chocolate chip or oatmeal cookies.
I created my own version with M&Ms, chocolate and peanut butter chips! The rice cereal adds a delicious crispy texture!
See the blog post for food stylist cookie tips!
1 teaspoonsaltI use Morton's coarse kosher salt, if using fine table salt, you may want to reduce the amount
1teaspoonbaking soda
1cupbutter(2 sticks) - softened
3/4cuplight brown sugar
3/4cupgranulated sugar
2largeeggs
2teaspoonsvanilla extract
1/2cuppeanut butter chips
1cupM and M's candies
1/2cupsemi-sweet chocolate chips
2cupsrice crispy cereal
additional chips, candies, cerealIf you want to decorate with more
Instructions
Preheat oven to 375 degrees.
Line baking sheets with parchment, silicone mats or grease them.
If using dark non-stick baking sheets, you may want to reduce the oven temperature by 25 degrees.
Whisk together dry ingredients in separate bowl.
Cream together butter and sugars. I use a hand or stand mixer. Cream until the mixture is lightened in color and fluffy.
Mix in vanilla and eggs, one at a time.
Add in flour mixture.
Mix in M&Ms, chocolate and peanut butter chips
Add rice crispy cereal and mix on lowest speed for just a few turns, finish mixing by hand - to not crush all the cereal.
Scoop by 2-tablespoon portions onto prepared baking sheet. Add extra chips, candies and cereal to tops of dough portions if desired.
Chill for about 30 minutes in the refrigerator (can chill overnight). I usually chill them all on 1 baking sheet and then spread them out onto more baking sheets before baking.
Bake for 10-12 minutes or until golden and set on the edges and not quite set in the center. Cool on pan for 1-2 minutes, then transfer to cooling rack.
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