Ingredients for Tropical Dried Fruit Choc Chip Cookies With A Crunch
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Flour
- 1 teaspoon baking powder
- 1 cup Rice Krispies cereal
- 1 cup chocolate chips
- Shredded Coconut
- Dried Pineapple
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How to Make Tropical Dried Fruit Choc Chip Cookies With A Crunch
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon pure vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup dried pineapple chunks, ½ cup shredded sweetened coconut, 1 cup chocolate chips, and 1 cup Rice Krispies cereal.
- Drop heaping tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them to prevent burning.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
113g
Fat
44g
Carbs
13g
