Jul 30, 2009

Butterscotch Rice Krispie Cookies

This is such a great spin on your regular, every day cookie. These will be great when you don't want a chocolate chip cookie, or an oatmeal raisin...when you want something a little different. They do take a little longer than normal because of the chilling time but they are SO worth it!

The Rice Krispies add an interesting texture and the butterscotch isn't too overpowering. I can't wait to make these again to take to school to share with everyone.


James really liked these, too. I had to quickly pack them up so that he didn't eat them all!


Butterscotch Rice Krispie Cookies
from Amber's Delectable Delights

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons hot water
1 1/2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cup butterscotch (or peanut butter) chips

Directions
1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
2. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add egg and beat until combined. Mix in hot water and vanilla.
3. Add flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl.
4. Using a wooden spoon, fold in butterscotch chips and Rice Krispies.
5. Cover and refrigerate for 30 min. or longer.
6. Preheat oven to 375.
7. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min.
8. Remove from fridge and place 12 balls on cookie sheet at a time. Keep the remaining dough in the fridge.
9. Bake until the middle looks just set and the edges begin to turn a light golden – about 8-12 minutes.
10. Remove and let sit on the sheet for a minute.
1. Move cookies to a wire rack and let cool completely.

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