CookiesRecipes

Rice Krispies Cookies

Happy Chinese New Year or Lunar New Year! I decided to make one of my favorite cookies: Rice Krispies Cookies. They’re crispy, flakey, buttery and very addictive! The first time I had cookies like this was from a small delicatessen in Hawaii. I think their recipe is locked up in a safe somewhere, but this recipe is just as good, in my opinion!

The cookies are very quick to make – it took longer to wash all of the dishes than it did to make these cookies.P1100678

The first step is to whip butter with sugar and salt.P1100679

Then I added a the vanilla which was mixed with baking soda.P1100680

Then I added flour in 2 additions.P1100681

Finally, I gently folded the cereal in.P1100684

When the mixing was done, I scooped the batter out onto prepared cookie sheets and popped them into the oven.P1100686

I took out the cookies mid-bake and pressed each one down a little, and rotated the pans when I put them back into the oven to finish baking.P1100690

Hawaii Style Rice Krispies Cookies
Rice Krispies Cookies

The results: crispy buttery goodness! I think it’s a great way to start out the Year of the Ram…or is it Sheep…Goat?  Year of the 羊! 

Rice Krispies Cookies

Ingredients:

2 sticks unsalted butter, at room temperature

3/4 cup (150g) sugar

3/4 teaspoon kosher salt

3/4 teaspoon baking soda

1 tablespoon pure vanilla extract

2 cups (250g) all-purpose flour

1 1/2 cups Rice Krispies cereal

Instructions:

Preheat the oven to 300°F. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.

Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cool slightly, then transfer to racks to cool completely.

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