Krispie Cookies By Frances
Submitted by mrsrags
Rice Krispie cookies with brown sugar, white sugar, cream of tartar, and 4 cups of crisp rice cereal folded into a buttery cookie dough. Crunchy, chewy, and old-school.
YIELD
12 servingsPREP
10 minCOOK
15 minREADY
25 minThese aren’t Rice Krispie treats. They’re actual baked cookies with crisp rice cereal folded into a brown sugar and white sugar cookie dough, giving every bite a crackly crunch that a standard cookie can’t touch.
The base is a double-fat dough: both shortening and butter get creamed together with a full cup each of brown sugar and white sugar. That combination gives you the chewiness of shortening with the flavor of butter. Cream of tartar paired with baking soda creates the lift, and it also gives the cookies a slightly tangy edge that cuts through all that sweetness.
Four cups of crisp rice cereal is a lot for a 2-cup flour dough. Fold it in gently as directed. Rough mixing crushes the cereal and you lose the crunch. The goal is whole, intact puffs of rice suspended throughout the cookie.
Kitchen Tips
- Fold the cereal in by hand with a spatula, not a mixer. Electric beaters will pulverize the rice cereal.
- Drop by teaspoon and don’t flatten. These spread on their own during baking.
- Pull at 12 minutes for chewier cookies, 15 for crispier. The brown sugar means they’ll look darker than you expect, so go by texture, not color.
Variations
- Fold in a handful of chocolate chips with the cereal for a chocolate-crunch cookie.
- Add chopped peanuts for a salty-sweet, crunchy contrast.
- Use butterscotch chips instead of chocolate for a caramel-flavored twist.
Ingredients
Directions
Cream shortening, margarine with sugars.
Add eggs and vanilla.
Sift dry ingredients together, add to the above, then add cereal and blend in gently.
Drop on un-greased cookie sheet, by teaspoon.
Bake at 350℉ (180℃) F for 12 to 15 minutes.
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