The baking rule around here now is that I can only bake things that are quick to put together. Or at least that's the rule around here if I want to bake. This rule came into being because Catarina does not like to sleep for long stretches during the day. If I'm lucky she'll sleep a full hour before waking up to feed or just hang out. These rice krispy cookies were easy to put together and because they were so easy I decided to throw some marshmallows into the mix. The rice krispy gives the cookie a good crunch while the marshmallow gives the cookie a stick-to-the-roof-of-your-mouth-chewy goodness.
Rice Krispy Chocolate Chip Cookies
Source: Ice Cream Before Dinner (here) adapted from Imperial Sugar and Cookie Madness
makes about 24 cookies
1 stick unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla
1 large egg, room temperature
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup semi-sweet chocolate chips
1 heaping cup Rice Krispies cereal
Preheat to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Using an electric mixer, cream the butter and sugars together. Add the vanilla and egg, mixing just until incorporated.
In a separate bowl, whisk the flour, baking powder, baking soda and salt together to mix. Add flour mixture to sugar mixture and stir until almost blended. Add the chips and cereal and stir until mixed.
Drop by tablespoons, spacing 2 ½ inches apart, onto cookies sheets. Bake for 10-15 minutes or until slightly golden brown around edges.