Hello my sweet cookie!
Some of the best island style cookies involve cereal, like this little baby above– chocolate chip dough covered with Rice Krispies. Another more famous is the classic Cornflake cookie. I’ll get to that one too, later on. We were so lucky these were staples in our school cafeteria lunches.
Start off with a regular chocolate chip cookie dough.
Real butter is a must!
As a test, I made these with margarine, and there was really no comparison. Even really good, really expensive Earth Balance brand margarine cannot beat the taste of butter.
Here are the “Snap, Crackle and Pop” elves, comforting reminders of childhood.
Surely I must have seen them hundreds of times in my youth, while watching cartoons, hosted by Checkers and Pogo.
Place a scoop of cookie dough directly into a bowl of Rice Krispies.
Roll it around, covering it completely with cereal.
I like to even pat it down a little while rolling it, so more cereal can stick on.
Rolling the cookie dough in the cereal rather than mixing the cereal into the dough helps to keep the cereal crunchy.
Pat them down onto a cookie sheet and bake for about 25 minutes at 325 degrees.
Here you go! Crunchy on the outside, and a little soft on the inside when you eat them still warm. When they cool completely, they’re all crunchy.
Normally, I’m a soft and chewy cookie person, but these are good!
They’ll be perfect for my little nephews, who are allergic to nuts. The toasted rice provides the perfect crunch, almost like having nuts.
Really, really kid friendly cookies. Well… and adult friendly too.
But maybe not too waist friendly, so try to limit yourself to just one!
- 1 c. butter
- 1 c. sugar
- 2 eggs
- 2 tsp. vanilla
- 2-1/2 c. flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1- 12 oz. bag semi-sweet chocolate chips
- 3-1/2 c. Rice Krispie cereal
- Preheat oven to 325 degrees.
- In a standing mixer bowl, cream butter and sugar together. Beat in eggs and vanilla.
- In another bowl, whisk together flour, baking soda and salt. Add one third of flour mixture at a time into the creamed mixture, mixing until well incorporated. Now mix in chocolate chips.
- Place cereal in a small bowl. Use a cookie scoop to scoop balls of dough, one at a time, into the cereal bowl. Roll each dough ball, pressing slightly to completely coat with cereal. Place onto cookie sheets and pat down lightly.
- Bake 23-25 minutes until the cereal is a very light golden brown. Watch the cookies carefully, as the cereal can overbrown very easily toward the end. Remove cookies from cookie sheet and cool on racks.
- (Weight Watcher's Points Plus : 4 pts each)
