If you recall in my Los Angeles recap, I raved about the Rice Krispie Chocolate Chip cookie I devoured at the Tiago Coffee Shop on Hollywood Boulevard. As promised, I went home and tinkered around in my kitchen until I created a cookie similar to the one I had in Los Angeles! Baking has a chemistry aspect to it that I am not well versed in, so I started with a recipe from Spoon Fork Bacon. I follow this blog on Instagram so they were a familiar name that I trusted.
The first batch I made was pretty true to their recipe, which you can see here. For my second batch I was feeling adventurous and decided to change a few things up! I am not a huge chocolate fan, so I lowered the amount of the chocolate chips. I also decided to crunch the cereal up because I found that the cereal bits ended up with a baked soggy texture in the finished product. I know that sounds like an oxymoron, but trust me on this description. It was not a good consistency. Finally, I also upped the butter. That is the one thing that stood out to me about the Tiago cookies, they were buttery goodness! The butter in my first batch did not stand out in the final product, but that second batch? Yes lord! Not only were they buttery but the cookies spread more to my liking. So here is my modified Spoon Bacon Fork recipe with pictures enjoy!
I took a LOT of photos because this batch was amazing!
- 3/4 cup (1 and a half sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal (crunch ahead of time in a baggie)
- 3/4 cup bittersweet chocolate chips
- 1 cup mini marshmallows ( I added more here because the marshmallows are the highlight of the cookie)
- Preheat oven to 350.
- Measure out all of your ingredients first, it makes the baking process so much easier!
- Pour 2 cups of Rice Krispies cereal in a baggie to crunch. Do not over crunch the cereal to the point where it becomes crumbs! Measure out 2 cups of the crunched mixture into a bowl.
- With a KitchenAid mixer or hand electric mixer, cream together butter and sugars. After mixed well. add egg and vanilla extract.
- Combine flour, baking soda and salt with a whisk or spoon in a separate bowl.
- Add flour mixture to butter and sugar mixture. Stir together until combined (if using a Kitchenaid mixer, switch to the dough attachment before this step).
- Fold in the cereal, marshmallows and chocolate chips into the dough mixture. If you decide to use an electric mixer for this step, place it on the lowest speed. Folding in by hand will ensure the integrity of the ingredients.
- Drop the dough in the fridge for 30 minutes to an hour. ( I throw some plastic wrap on my metal KitchenAid bowl and put it right in the fridge)
- On a parchment lined cookie sheet, place 1 1/2 tablespoons of dough on the sheet about an inch apart. (Tip, if you can help it, do not place marshmallows on the outside edge of your cookie because they will melt and create misshaped cookies. Stick the marshmallows on the top or in the middle)
- Allow the cookies to cook for 12-15 minutes or until golden brown.
- Cool before serving!
These cookies are perfect. They have all of the best aspects of a good cookie, extra crunch from the cereal, butter, a dab of chocolate and the edition of marshmallows to take it over the top! Plus, the leftover ingredients are just enough to make a small batch of Rice Krispie treats! Hope you enjoy this recipe as much as I did.