Rice Krispie Chocolate Chip Cookies Food

CRISP RICE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray.
• Combine the flour, baking soda and salt. Set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.

THE BEST CHOCOLATE RICE KRISPIES TREATS

Steps:

• Generously butter the bottom and sides of a 9x13 pan and set aside.
• In a large pot over medium-low heat melt the butter.
• Once the butter just begins to bubble, add the marshmallows to the pot. Continue to melt the marshmallows over medium-low heat, stirring often, until they are completely melted and combined with the butter.
• Add the vanilla and stir to evenly combine.
• Next, pour 1 1/2 cups of semi-sweet mini chocolate chips into the pot. Melt over medium-low heat while stirring constantly and scraping the bottom of the pot with your spoon. It's important to stir constantly as chocolate burns easily. Once the chocolate chips are completely melted and incorporated remove the pot from the heat.
• Pour the rice cereal into the pot and gently fold into the chocolate-marshmallow mixture until the cereal is coated.
• Transfer the marshmallow cereal mixture to the buttered pan. Gently press the mixture into the pan so that it's even, but take care not to over press your Rice Krispies as they will become too dense and hard. For the final touch, sprinkle with 1/2 C of mini chocolate chips. Allow the Chocolate Rice Krispies Treats to rest for 1 hour before serving. Store covered and at room temperature for up to 5 days.

OATMEAL CHOCOLATE-CHIP RICE KRISPY COOKIES - AMAZING!

Steps:

• In a very large bowl, cream together butter and sugar until well-blended.
• Add eggs and vanilla and mix well.
• In a large bowl, mix together dry ingredients and then add them to the butter and sugar mixture.
• For each cookie, press a heaped spoonful of the batter into your hand, slightly flattening it before placing it on a baking sheet or baking stone.
• Bake at 350ºF for 10 minutes.
• Remove from oven, and let cookies rest on baking sheet/stone until they're firm enough to move to a cooling rack

RICE CRISPY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Lightly grease a cookie sheet and preheat oven to 350°.
• Gradually combine the margarine, oil, and sugars until smooth and creamy.
• Add egg, salt, vanilla extract, cream of tartar and baking soda; mix until smooth.
• Add flour, Rice Krispies, oats and chocolate chips.
• Mix until ingredients are well combined.
• Drop by teaspoonfuls; bake for 10-12 minutes.
• Allow to cookies to cool on wire racks.

RICE KRISPIE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350° F.
• Mix the flour, baking powder and baking soda together in a bowl and set aside. In a separate bowl, cream together the butter, brown sugar and sugar for about 2-3 minutes with an electric mixer.
• Add the eggs and vanilla and mix for 2 more minutes.
• Add the flour mixture and just mix enough to combine everything. Stir in the oats, cereal and chocolate chips with a large spoon.
• Use a cookie scoop to scoop the dough onto a prepared cookie sheet. Bake for 9-10 minutes or until the edges start to turn a light golden brown.

OH MY D-LUX CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and add sugar, beating at low speed until light and fluffy.
• Add eggs and vanilla and beat well.
• Combine flour and baking powder and add to creamed mixture until well combined.
• Stir in remaining ingredients.
• Drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets.
• Bake for 10-12 minutes or until lightly browned.
• Cool on wire racks.

CHOCOLATE CHIP RICE KRISPIE TREATS

Steps:

• Grease a large mixing bowl with butter, or spray it with cooking spray.
• Pour the Rice Krispies Cereal into the bowl and set aside.
• Begin to melt the butter in a medium-large saucepan set over low heat.
• Add the marshmallows and stir to coat.
• Continue to heat the marshmallows, stirring occasionally, until about 3/4's of them are melted.
• Then remove the pan from the heat, and continue to stir, smashing the marshmallows, until they have all melted.
• Pour the melted marshmallows over the cereal and toss to coat.
• Let the mixture cool for 5-8 minutes until it feels cool to the touch.
• Reserve about 3 tablespoons of the mini chocolate chips for on top then toss the rest into the cereal.
• Stir until combined then spread the mixture into a well-buttered 8-inch pan.
• Sprinkle the reserved mini chocolate chips over top and press them into the cereal treats using the back of a rubber spatula or spoon.
• Allow the treats to cool at room temperature for at least 30 minutes.
• Remove the treats from the pan and cut into 16 squares.

PEANUT BUTTER RICE KRISPIE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F. Line two large baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer OR with a handheld electric mixer, beat butter and sugars together until completely creamy, about 1-2 minutes. Beat in peanut butter, egg, and vanilla until smooth.
• In a medium bowl, combine flour, baking soda, cinnamon, and salt. Mix flour mixture into butter mixture until a soft dough forms. Fold in rice krispie cereal and chocolate chips.
• Scoop dough into 1-in balls and place 1-in apart on prepared baking sheets. Bake cookies at 350F 9 minutes, then remove from oven and tap pan on counter several times to flatten cookies. Return cookies to oven for an additional 3-4 minutes or until edges are lightly browned.
• Top cookies with a sprinkle of sea salt if desired. Cool cookies on pan 10 minutes then transfer to a wire cooling rack to cool completely. Enjoy!

RICE KRISPIE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• Beat the butter and sugars together for about 2-3 minutes. Add egg and vanilla and beat for another 1-2 minutes.
• Add the peanut butter and mix until well combined.
• In a separate bowl, stir together the flour, baking soda and salt. Add to the peanut butter mixture and mix just until combined.
• Fold in the Rice Krispies and chocolate chips.
• With a cookie scoop, scoop heaping tablespoonfuls of the dough and roll them into balls.
• Place the balls on a prepared cookie sheet (greased or lined with parchment paper) about 2" apart. Bake for 10 minutes. Let the cookies cool on the cookie sheet for 3-4 minutes and then transfer to a wire rack to cool completely.

RICE KRISPIES® CHOCOLATE CHIP COOKIES

Steps:

• Stir together flour, baking soda and salt. Set aside.
• In large electric mixer bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in KELLOGG'S RICE KRISPIES cereal and chocolate chips. Drop by level tablespoon onto baking sheets coated with cooking spray.
• Bake at 350 degrees F about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.