Crisp Chocolate Krispie (Print Version)

Soft golden cookies stuffed with crispy cereal, oozy chocolate, and bits of marshmallow for that chewy crunch in every bite.

# Ingredients:

→ Base

01 - 1/4 teaspoon fine salt
02 - 1/2 teaspoon baking soda
03 - 1 cup (130 g) all-purpose flour
04 - 2 cups (50 g) Rice Krispies cereal

→ Creaming Mixture

05 - 1/4 cup (50 g) granulated sugar
06 - 1/2 cup (110 g) packed brown sugar
07 - 1/2 cup (115 g) unsalted butter, softened

→ Binding and Flavor

08 - 1 teaspoon (5 ml) vanilla extract
09 - 1 large egg

→ Mix-ins

10 - 1/2 cup (25 g) mini marshmallows if you'd like
11 - 1 cup (180 g) semi-sweet chocolate chips

# Steps:

01 - After baking, let your cookies sit on the sheet for 5 minutes before moving them over to a wire rack and letting them finish cooling.
02 - Toss the baking sheet into the oven. Bake about 10 to 12 minutes, just until the edges get golden but the middles are still a tad soft.
03 - Use a cookie scoop or tablespoon to drop balls of dough on the sheet. Leave them about 5 cm apart so they have space.
04 - Fold in Rice Krispies, chocolate chips, and mini marshmallows gently so everything gets mixed but the cereal doesn't get smashed.
05 - Add your dry mix little by little, stirring until you barely see any flour. Try not to overwork it.
06 - Crack in the egg and pour the vanilla into the creamed butter mess. Stir until it's all one color and texture.
07 - Beat the soft butter with the brown and white sugars in a big bowl for a few minutes, until it looks pale and fluffed up.
08 - Whisk together flour, baking soda, and salt in a bowl until they're all hanging out together.
09 - Fire up your oven to 175°C. Line your baking sheet with parchment paper.

# Notes:

01 - Marshmallows give you gooey, chewy bites. Skip them for firmer treats.
02 - The centers can look a bit soft when you first pull them out, but they'll finish setting as they cool down.

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