Milk Chocolate and Rice Krispies Cookies

Tuesday, 29 October 2013










Milk Chocolate and Rice Krispies Cookies
(Adapted from my go-to recipe found here)
Yield: 10-15 large cookies

240g plain flour
1/2 heaped teaspoons baking soda
3/4 teaspoons baking powder
1/2 teaspoons coarse salt
145g unsalted butter
175g light brown sugar
70g caster sugar
1 large egg
1 1/4 teaspoons vanilla extract
300g milk chocolate, chopped into chunks (you could use chips if you prefer)
200g Rice Krispies

Method:

1. Sift the flour, baking soda, baking powder, and salt into a bowl.  Set aside.
2. Cream the butter and sugars together until light and creamy - about five minutes.
3. Add the eggs one at a time, until fully incorporated.
4. Stir in the vanilla.
5. Add the dry ingredients until just combined.
6. Stir in the chocolate chunks and Rice Krispies.
7. Scoop into balls. 
8. Refrigerate your cookie dough balls for at least half an hour.
9. Heat the oven to 175C.  Place your cookie dough balls two inches apart (they spread!) on a baking tray and cook for 10-12 minutes, until golden brown around the edges, but still soft in the middle.
10. Leave to cool on the baking tray for ten minutes before transferring to a wire rack.

4 comments:

  1. Ahhhh these sound gorgeous, I bet the texture is to die for!

    ReplyDelete
    Replies
    1. Thank you! I love cereal in pretty much everything, it adds such a nice extra crunch. Let me know if you try them!

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  2. Tash do I really need to put baking soda and baking powder in ...cant I just make do with the one that is in my cupboard...whats the difference?

    ReplyDelete
    Replies
    1. Ingrido! I know I already replied to you directly about this, but in case anyone else is wondering the answer - yes, you can use whichever you have in your cupboard! They will just rise/spread differently. Here's a good starter guide to the differences: http://www.handletheheat.com/2013/07/the-ultimate-guide-to-chocolate-chip-cookies.html

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