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Thursday, September 17, 2009

Crispy Crunch Bar Cookies

As usual, the need to bake struck (with good reason though; I HAD to bake for a work bbq happening this weekend :)) and I was once again faced with way too many options. First, I narrowed it to cookies. Then I decided that since my baking basket is absolutely overflowing with ingredients and mix-ins, I needed to use some things up. I'm not letting myself buy more fun things to bake with until I've cleaned out some of what I have!

After sorting through the various chocolate chips and candies and dried fruit, I came across a baggie of crushed crunch bar (used when we made blizzards). Then I remembered how I had once used Hershey's krackel bars and rice krispies in cookies. I browsed the internet and found a couple of recipes that used rice krispies in cookies and I based my recipe off of theirs.

I must've used a different crispy cookie recipe last time, because I do NOT remember them turning out so flat! Despite being flat as a pancake (I think the recipe needed more flour), I thought the flavor in these was really good and I like the texture that the rice krispies add. These weren't my favorite cookie by any means, but they were a nice change from the typical chocolate chip.

Don't mind the pictures. I only snapped a few because I was too busy anticipating the season premiere of The Office!

Recipe (adapted from Baking Blonde)

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup brown sugar
1/4 granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 teaspoons hot water
1 1/2 cups rice krispy cereal
1 cup chocolate chunks (I used 1/2 cup chopped up crunch bar and 1/2 cup chopped up hershey's mini milk chocolate bars)

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream butter and sugars in a large bowl until light and fluffy. Add the egg, beating to combine.
3. Mix in hot water and vanilla until just combined.
4. Add the flour mixture in two parts, beating well after each addition.
5. Using a wooden spoon, stir in the chocolate and rice krispies.
6. Cover bowl and chill in fridge for 30 minutes.
7. Pre-heat oven to 375 degrees. Drop balls of dough onto ungreased cookie sheets and bake for 8-12 minutes, until the edges are golden (mine were great after 8 minutes!)
8. Remove cookies from oven and cool on a wire rack.

You could easily replace the chocolate in this recipe with butterscotch chips, peanut butter chips, or regular chocolate chips. Let me know if you make these and they don't turn out so flat! I'm curious to figure out what happened...especially because the pictures of other people's cookies didn't look quite so flat!