Kellogg's Rice Crispy Cookie

CREDITS

Photo and recipe credits to @cookiecrew13

INGREDIENTS

1 cup butter1 ½ cups granulated sugar½ cup light brown sugar2 large eggs1 ½ teaspoons vanilla extract1 teaspoon baking soda½ teaspoon kosher salt3 cups all purpose flour1 cup rice crispy cereal1 cup cocoa pops cereal

METHOD

Preheat oven to 180c. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed for 2 minutes. Add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined. Add in the cereals and stir until incorporated.
Using a medium (2- tablespoon) sized cookie scoop drop the dough onto the prepared baking sheet 3- inches apart. Bake for 9-11 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely

INFO & TIPS

Can be stored up to 3 months in an airtight container

POSTED ON

13 Nov 2021

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