Mrs Fields Krispies

These cookies get their signature crunch from chopped crispy rice chocolate bars folded right into the dough. As the cookies bake, those chunks partially melt and fuse with the surrounding dough while keeping their crispy rice texture intact.

The dough follows classic cookie technique: butter and both sugars creamed into a grainy paste, then beaten with egg and vanilla until fluffy. Dark brown sugar is important here. It has more molasses than light brown, which gives the cookies a deeper caramel flavor and chewier center.

Baking at a lower temperature (300°F / 150°C) for a longer time is the Mrs Fields approach. It lets the cookies spread slowly and cook evenly, producing that signature combination of crispy edges and soft, chewy middles that you’d get at the mall.

Transferring the cookies to a flat surface immediately after baking stops the cooking process and prevents overbrowning on the hot pan. They’ll look slightly underdone coming out, but they firm up as they cool.

Kitchen Tips

• Use softened butter, not melted. Melted butter makes flat, greasy cookies. Softened butter creams properly and holds air for a better texture.
• Chop the crispy rice bars into rough, uneven chunks. Some big, some small. The variety gives you different textures throughout each cookie.
• Space the dough 2 inches apart on the sheet. These spread as they bake and will merge into one giant cookie if crowded.
• Pull them when the edges are golden but the centers still look slightly soft. Carryover heat finishes the job.

Variations

• Use white chocolate crispy rice bars for a sweeter, vanilla-forward version.
• Add a handful of peanut butter chips alongside the chocolate bar chunks.
• Sprinkle flaky sea salt on top of each cookie before baking for a sweet-salty contrast.