1 cup flour
1/3 cup cocoa
1/2 cup butter, at room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1teaspoon baking powder
1/3 cup bittersweet (60% cocoa) chocolate chips
1/2 cup peanut butter chips
2/3 cup puffed rice cereal (Rice Krispies)
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. Set aside.
In a medium-sized bowl combine flour, cocoa, salt, and baking powder. Set aside.
In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips, peanut butter chips and puffed rice, distributing them evenly.
Form cookies by dropping 1 tablespoon of dough on the sheet two inches apart. Bake for exactly 12 minutes; the cookies will look slightly shiny and soft, but the bottoms should be lightly browned and crisp. Remove gently slide the cookies still on the parchment to a wire rack to cool for 2 minutes or until set. Remove the parchment and continue to cool the cookies on the wire rack until fully cooled.
Yield: about 1 1/2 dozen fairly large cookies (I used this cookie scoop)
I’ve been a cookie making kick lately and I’ve been trying to mix up what kinds I make. Peanut butter chips are back in stores again thanks to the holiday baking season so I’ve been stocking up. I don’t know why they aren’t available in all stores all year long! The same with the bittersweet chips, they are tricky to find off season too.
Anyway, I thought I’d make the classic peanut butter/chocolate combo with a twist: Rice Krispies. I’ve made cookies with cereal before so I know it could be good but I wasn’t sure if Rice Krispies stand out enough. It turns out that they did, they added a bit of a crunch and malty-rice flavor to the cookie that was a fun change.