Crispy Rice Krispie Cookies with Rippled Edges
These Crispy Rice Krispie Cookies have crispy rippled edges, a slightly chewy center, and crunchy Rice Krispies throughout. They taste just like a Rice Krispie Treat but in cookie form.
Servings: 15
Calories: 121kcal
Ingredients
- ¼ and ¼ cup butter, softened 113g
- ⅔ cup granulated sugar 132g
- ¼ cup light brown sugar 53g
- 1 large egg 50g
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour 140g
- 1½ cups Rice Krispies 42g
Instructions
- Preheat the oven to 350°F.
- Melt ¼ cup butter in a small bowl in the microwave. Place it in the fridge for 5 minutes to cool down. Then move it to the freezer for 5 more minutes to cool down further while you work on the rest of the dough.
- In a medium mixing bowl, combine ¼ cup softened butter, granulated sugar, and light brown sugar. Add the egg and vanilla extract, and combine.
- Add the melted butter from the freezer and combine. The butter should be cool, but not frozen.
- Add the baking soda, salt, and flour, and combine. Lastly, add the Rice Krispies and stir with a spoon to incorporate them into the dough.
- Scoop 2 ½ tablespoons (this amount is important) of dough for each cookie. Place the dough on a cookie sheet, about 6-8 cookies per sheet.
- Bake the cookies at 350°F as follows:Bake for 8 minutes. Open the oven, pick up the cookie sheet with oven mitts, and bang the cookie sheet down against the rack in the oven. Be careful not to burn yourself on the rack or oven door.Bake for 2 more minutes (for 10 minutes so far), open the oven, and bang the cookies again.Bake for 2 final minutes (for 12 minutes total), open the oven, bang the cookies, and remove the cookies from the oven. Allow to cool before transferring to a wire rack.
Notes
- Measure by Weight: For the best cookies, weigh your ingredients in grams. Volume measurements are provided, but there is no standard method for measuring flour by volume, and brown sugar can be packed at different rates. The best way to be accurate is to use weight measurements.
- Half Melted, Half Softened Butter: Melting half of the butter, then cooling it down in the fridge and freezer is a quick way to incorporate cool melted butter into the cookie dough. This helps the dough to spread (but not too much), creating crispier cookies.
- Brown Sugar: Light brown sugar helps to keep the color of these cookies lighter. However, dark brown sugar can easily be substituted.
- Costco Version, Adding Marshmallows: If you want a chewier marshmallow version, like the Costco Rice Krispie Cookies, freeze the mini marshmallows first. Press 3-5 marshmallows into the tops of the cookies (aim for the center of the cookie, not the sides) rather than mixing them into the dough. Marshmallows that touch the pan will melt and burn. Bake the cookies for 8 minutes, bang the pan down, bake for 2 more minutes (for 10 minutes total), and remove them from the oven.
- Test Cookie: If this technique is new to you, bake 1 or 2 test cookies before baking a whole batch. This will give you a sense of whether you need to make any adjustments. Check for the following:
- Oven Temperature: whether your oven runs hot or cold (a separate oven thermometer helps here).
- Cookie Size: whether the dough is exactly 2½ tablespoons. Too small and they will get overcooked and not have enough real estate for those crispy ripples. Too large and the cookies spread too thin and are a bit unwieldy.
- Dough Temperature: whether the dough is too warm (if your home runs warm, chill the dough for 15-30 minutes).
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 140mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
