Ingredients for Crispy Rice Drop Cookies
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- Brown Sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 2 ½ cups all-purpose flour
- Puffed Rice Cereal
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How to Make Crispy Rice Drop Cookies
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract, ½ teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- Add 2 large eggs one at a time, mixing well after each addition.
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Gently fold in 3 cups puffed rice cereal (or puffed brown rice).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 14-16 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them towards the end of baking time.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
92g
Fat
50g
Carbs
17g
