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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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You can just add the Rice Krispies to your favorite chocolate chip recipe or use the standard Toll House recipe. These cookies are crispy and yummy and will stretch your recipe a little. Depending on size, you will get 6 or 7 dozen cookies. With a cookie scooper you will get about 4 dozen. I use the scooper for DH cuz he likes them B I G. Ingredients:
2 cups all-purpose flour, sifted |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup butter, unsalted, room temperature |
1 cup brown sugar, dark, packed |
3/4 cup white sugar |
1 1/2 teaspoons vanilla extract |
2 large eggs, room temperature |
2 cups chocolate chips |
1 cup walnuts, chopped |
4 cups rice krispy cereal |
Directions:
1. Preheat your oven to 375*.
2. Sift dry ingredients together and set aside.
3. Cream sugars and butter till fluffy then add vanilla and eggs, one at a time.
4. By hand, stir in chocolate chips, walnuts and cereal.
5. Drop by tablespoons (a dozen per pan) onto parchment lined pans and bake 9 - 11 minutes until golden brown.
6. Cool for 1 minute and transfer to wire rack to cool completely, store in a cookie jar. Cookies freeze well for up to six months.
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