Lately I’ve been in a cookie making mood. I love these cookies that have chocolate chips, rice crispy cereal, and toffee bits. Such a yummy combination and a fun way to mix up your everyday chocolate chip cookie.
The toffee bits add a flavor punch and crunch, along with the rice crispy cereal that adds a little more crunch.
TIP: What I have found to be convenient is to make the cookies up. Go ahead and preheat the oven and make one pan full of cookies, which is maybe 8-12 cookies depending on the size of the pan. Then, I place all the other raw cookie dough balls on a cookie sheet close to each other, but not touching. Cover with parchment or foil, place in the fridge for an hour or so. Let them harden up, then put them in a zip lock back. Then I can take those throughout the week and cook a quick batch of cookies.
Servings: ~40 cookies
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup (packed) brown sugar
1/2 cup granulated sugar
1 1/2 sticks butter (3/4 cup), softened
1 large egg
2 tsp. vanilla extract
1 cup crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup Heath Toffee Bits or Heath Milk Chocolate Toffee Bits (one has chocolate the other doesn’t)
Directions:
1. Preheat oven to 300° F. Combine flour, salt, and baking soda in a medium bowl and mix well.
2. Blend sugars with an electric mixer at medium speed in a large bowl. Add butter and mix. Add egg and vanilla extract and mix until creamy.
3. Add chocolate chips, toffee bits, rice cereal, and flour mixture. Mix on low speed or by hand until combined. Make golf ball size balls and place on a parchment lined cookie sheet about 2 inches apart. Bake for about 15 minutes.
- 2 cups all-purpose flour
- ¼ tsp. salt
- ½ tsp. baking soda
- ½ cup (packed) brown sugar
- ½ cup granulated sugar
- 1½ sticks butter (3/4 cup), softened
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup Heath Toffee Bits or Heath Milk Chocolate Toffee Bits (one has chocolate the other doesn't)
- Preheat oven to 300° F. Combine flour, salt, and baking soda in a medium bowl and mix well.
- Blend sugars with an electric mixer at medium speed in a large bowl. Add butter and mix. Add egg and vanilla extract and mix until creamy.
- Add chocolate chips, toffee bits, rice cereal, and flour mixture. Mix on low speed or by hand until combined. Make golf ball size balls and place on a parchment lined cookie sheet about 2 inches apart. Bake for about 15 minutes.
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Very pretty photos of some delicious-sounding/looking cookies. Great tip about putting them in the frig. I imagine they can stick together pretty well when warm. Love the Christmas tea towel and plate you featured with the finished product. Such fun.
Thanks so much!
I am definitely going to try these! I’ve also always wanted to cut out rice crispy bars with holiday cookie cutters and decorate them so now I can also do that with the rest of the cereal! Do you thaw the frozen balls before you bake them or just bake them longer?
If they are from frozen, no need to thaw. Just pop them on a cookie sheet and yes, you might need to leave them in a few more minutes.
This recipe looks absolutely delicious! I love the idea of adding rice krispies and toffee!
Mmm, these cookies sound so good! I love toffee, and make some bars that are similar, but the cookie version looks delicious!
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