This is a great recipe to make when you want to enlist the help of your little Cookie Monsters (aka kids) and their friends. Once the dough is made, it’s just a matter of giving everyone a teaspoon and letting them drop the dough onto the prepared rimmed baking sheets. These cookies have a soft texture with a nice crunch from the rice cereal and are not nearly as sweet as the rice cereal treats made with marshmallow cream. The chocolate and rice cereal make for a good combination. These are perfect for dunking into a cold glass of milk, and they freeze nicely, too.
- Yield: 4 Servings
- Nonstick cooking spray
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup (packed) light brown sugar
- 2 large eggs
- 2 teaspoons warm water
- 1 teaspoon vanilla extract
- 1 cup crispy rice cereal
- 16 -ounce bag mini semisweet chocolate chips
- Preheat the oven to 375°F. Grease two rimmed baking sheets with nonstick cooking spray.
- In a medium bowl, sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment,
- beat the butter and both sugars on high speed until light and fluffy, 3 minutes. Beat in the eggs, warm water, and vanilla on low speed just to blend. Scrape down the sides and around the bottom of the bowl. Beat on high speed for 1 minute. Add the sifted flour mixture. Beat on low speed just until combined. Scrape down the bowl. Beat on high speed for 30 seconds.
- Using a rubber spatula, gently fold in the cereal and chocolate chips. Working in batches, drop a teaspoonful of dough at a time onto the prepared pans, 2 inches apart.
- Bake until lightly browned, 8 to 10 minutes. Let cool on the pans for 20 minutes. Transfer the cookies to a wire rack to cool completely. The cookies will keep in an airtight container for 3 to 4 days.