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! So here is the recipe and the process behind my Rice Krispie Chocolate Chip Cookies Recipe.
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 felt more 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 and 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!
Rice Krispie Chocolate Chip Cookies Recipe
- 3/4 Cups Unsalted Butter (softened)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1 Egg
- 1 1/2 tsp Vanilla Extract
- 1 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Cups Rice Krispie Cereal
- 3/4 Cups Bittersweet Chocolate Chips
- 1 Cup Marshmallows (I always add a little more because I think it is the highlight of the cookie)
With a stand mixer or hand mixer, cream butter, brown sugar and white sugar together until mixed well. Then add egg and vanilla. Blend until mixed well.
In a separate bowl, blend together flour, salt and baking soda with a whisk.
Slowing add flour to butter and sugar mixture. It works best if you mix in a cup or so at a time.
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.
Put the cookie dough in the fridge for at least an hour. For best results, store the dough in the fridge overnight.
For these cookies to retain their shape after baking, roll them in to balls and then squeeze them in to cylinder shapes. Smush them down on the sheet so that they can stand. Using this shape will stop the cookies from spreading too much.
Cook for 12-14 minutes at 350 degrees or until golden brown. Allow to cool, but these are the BEST served warm.
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.