NUTTY RICE KRISPIE COOKIES
My mom and I used to make these treats for Christmas every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! -Savanna Chapdelaine, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
NO-BAKE COOKIE BUTTER BLOSSOMS
Chewy and sweet, these easy treats mix Rice Krispies, cookie spread and chocolate kisses in an unforgettable spin on an old favorite. -Jessie Sarrazin, Livingston, Montana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine cookie spread and corn syrup. Cook and stir over low heat until blended. Remove from heat; stir in Rice Krispies until coated. Shape level tablespoons of mixture into balls; place on waxed paper. Immediately press a kiss into center of each cookie. Let stand until set.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 22mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RICE KRISPIE COOKIES
Not your traditional oatmeal cookie-an even better one! Rice Krispies add that extra crunch and the coconut supplies extra sweetness. If you want to really take them over the top, add chopped nuts and/or raisins.
Provided by Chesska
Categories Dessert
Time 27m
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
- Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
- Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
- Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
- Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
- Remove from oven and transfer cookies to wire racks to cool.
- When cool, store in an airtight container.
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- Remove from oven and let cool on baking sheet 8 minutes before transferring to wire rack to cool completely.
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