Sunday, August 26, 2012

Rice Krispies Cookies

Rice Krispies Cookies

A few weeks ago, we bought a package of small boxes of cereal at BJ's. A rare treat that we enjoyed... except for the Rice Krispies. Poor bland, too tiny for toddler hands to pick up, Rice Krispies that have been on my kitchen counter ever since. I wanted to make something with them, but of course regular Rice Krispie Treats wouldn't do. So I searched Pinterest and found the following recipe from Une-deux Senses. I'm posting it as written, but my changes are below. These cookies are really moist and yummy. They have crunch from the Krispies and gooeyness from the marshmallows.

Rice Krispies Cookies ready to be baked!

Rice Krispies Cookies
Yields: 15 large cookies
Adapted from here.

2 1/4 cups flour
1 tsp. baking soda
1 1/2 sticks (12 tbsn.) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 3.4 oz. package of instant vanilla pudding (I recommend cutting this in half)
2 eggs, room temperature
1 tsp. vanilla
1 cup rice krispies cereal
1 cup mini marshmallows

Preheat the oven to 350 F. Stir together the flour and baking soda in a separate bowl, set aside. In a large bowl, cream together the butter and sugars until light and creamy. Beat in the pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture, make sure it is well incorporated. Use a large ice cream scoop to drop the dough onto a parchment paper lined baking sheet, about 3 - 4 per cookie tray. Use your palm to slightly press the cookies down, then press 1 tbsn. of rice krispies onto and around each cookie. Bake for 4 minutes, remove from the oven, then press 6 - 8 marshmallows on each cookie. Bake for another 4 minutes until the marshmallows are slightly toasty and the cookie is golden brown. Let the cookies cook further on the hot cookie sheets on your counter for 5 minutes before removing to a rack to cool completely.

I increased the baking time - at 4 minutes they were still undercooked, but cooking them for 5 minutes each round then leaving them on the rack for 5 minutes cooked them perfectly.
I also did not have an ice cream scoop (we use this for our ice cream) so I just made them into big balls, and surprisingly, I ended up with 15!
I also used half of the pudding mix.

Brought them to a family BBQ, and everyone loved them. YUM!!


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