Best Crispy Chocolate Chip Cereal Cookies Recipes

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RICE KRISPIE CHOCOLATE CHIP COOKIES



Rice Krispie Chocolate Chip Cookies image

Rice Krispie Chocolate Chip Cookies are soft, chewy and have a little extra crunch! Adding rice krispie cereal to chocolate chip cookies is such a good idea - you'll never want to eat them without that extra addition again!

Provided by Jessica & Nellie

Categories     Cookies

Number Of Ingredients 11

1 cup butter (softened to room temp)
1 cup brown sugar
1 cup sugar
2 teaspoons vanilla
2 large eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups rolled oats
2 cups rice krispie cereal
1-2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350° F.
  • Mix the flour, baking powder and baking soda together in a bowl and set aside. In a separate bowl, cream together the butter, brown sugar and sugar for about 2-3 minutes with an electric mixer.
  • Add the eggs and vanilla and mix for 2 more minutes.
  • Add the flour mixture and just mix enough to combine everything. Stir in the oats, cereal and chocolate chips with a large spoon.
  • Use a cookie scoop to scoop the dough onto a prepared cookie sheet. Bake for 9-10 minutes or until the edges start to turn a light golden brown.

Nutrition Facts : ServingSize 1 cookie, Calories 129 kcal, Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 18 mg, Sodium 64 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES



Alexis's Brown Sugar Chocolate Chip Cookies image

Unlike traditional recipes, this batter produces very flat and crisp chocolate chip cookies. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes fifty 4-inch cookies

Number Of Ingredients 9

1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

Steps:

  • Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
  • Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
  • Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.

CRISPY CHOCOLATE CHIP CEREAL COOKIES



Crispy Chocolate Chip Cereal Cookies image

These crispy chocolate chip cereal cookies, are packed with lots of flavor. Semi-sweet chocolate chips, milk chocolate chips, quick-cooking oats, cornflakes, coconut, and pecans, help to make up these delectable cookies. These cookies are sooo good, that you'll find you can't stop eating them!

Provided by Cindi M Bauer

Categories     Dessert

Time 15m

Yield 4 dozen

Number Of Ingredients 14

1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup corn flakes cereal
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
3/4 cup milk chocolate chips
3/4 cup real semi-sweet chocolate chips

Steps:

  • In a large bowl cream together, the butter and both sugars, until light and fluffy.
  • Add the eggs, one at a time; beating well after each.
  • Add the vanilla extract, beat well.
  • In another bowl combine together, the flour, baking powder, and baking soda.
  • Gradually add flour mixture to the creamed mixture, and mix well.
  • Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together.
  • Heat oven to 350 degrees.
  • Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart.
  • I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies.
  • Bake cookies in 350 degree oven for 15 minutes.
  • After removing baking stones from the oven, do not remove cookies from the baking stones just yet.
  • Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely.
  • You should end up with 49 (3-inch) cookies.
  • Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.

Nutrition Facts : Calories 1510.3, Fat 75.4, SaturatedFat 41.1, Cholesterol 229, Sodium 879.6, Carbohydrate 202, Fiber 7.7, Sugar 129.9, Protein 17.1

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