More specifically a Krispy Chocolate Coconut Cookie…
- She can’t eat just one.
- She eats vegetables for dinner to maintain a balanced diet.
- She doesn’t share.
After thorough recipe googling (yes, Google has become a verb and I firmly believe “googling” should be added to Websters) I could not find a chocolate cookie with Rice Krispies in it. Shocking, I know.
You’re probably wondering how I made these and still have Rice Krispies left. If you were wondering that, then you won’t believe that I made my own version of these (three times) and also still have Rice Krispies left. I have determined that this is the never ending box of Rice Krispies! Well my friends, this is how to rid yourself of the giant Rice Krispie box taking up space in your itty bitty kitchen:
This cookie is your basic yet flawless chocolate chocolate chip cookie with the addition of coconut and Rice Krispies. Simple to make, simple to eat. What more could you ask for!
Sift together your dry ingredients. I never believed this step added anything to a recipe, until we did it with cupcakes a while back and they turned out to be the fluffiest cupcakes ever.
After you cream together butter, sugar, egg and vanilla, slowly mix the dry –> wet. Fold in the coconut, chocolate chips and Rice Krispies.
Plop them onto your cookie sheets, bake for 8-10 minutes and ta-da!!
By the way, I still haven’t finished off that box of Rice Krispies! Does anyone have a recipe solution for this unending problem?! Don’t say, eat a bowl of cereal…
Krispy Chocolate Coconut Cookies
adapted from Joy of Cooking’s Chocolate Cookies
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup Rice Krispies
3/4 cup coconut
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Beat the butter and sugars until creamy. Add the egg and vanilla extract and mix until blended in. Sift the cocoa powder, flour, baking powder, and salt and whisk to blend. Slowly add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips, coconut and Rice Krispies.
Use your hands or a spoon to form 1 1/2 tablespoons of batter into balls and place onto a baking sheet.
Bake for approximately 8 -10 minutes, until they are firm on the outside and gooey in the center. Remove from the over and allow them to rest. Cool the cookies on a wire rack.
From the Little Yellow Kitchen,