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Thursday, April 5

Spring Break Chocolate Chip Cookie Experiments

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It’s Spring Break this week and we’ve been keeping ourselves busy…going to the library, kite flying, bouncy houses…you know, the kind of stuff you do when you are not at Disneyland or lying on a beach somewhere. The week has been really fun…who needs fancy travel? :) Part of our plans have been to cook together. At the top of Cate’s to-cook list was M&M cookies. I love M&M cookies, so I had absolutely no problem with that!

Since we were making cookies, I wanted to do a little experimenting. There is a restaurant in Menlo Park that serves chocolate chip cookies with crisped rice mixed in. I love the crunch of the rice but my cookie recipe is tastier, so I wanted to try it at home. (P.S. Did you see they have Rice Krispies made from whole grain brown rice that are also gluten free? They are a bit crunchier, but my kids didn’t notice the difference! I love that they’re made from brown rice.)

Back to the cookies…the crisped rice that the restaurant uses is different than what we get at the store, so the cookies were not the same. However, we did like our chocolate chip krispie cookies. In fact, Anna (who normally doesn’t eat much dessert) ate two cookies and wanted more! I liked the crunch, but they didn’t turn out exactly how I was expecting…although, I will┬ádefinitely make chocolate chip krispie cookies again! And I think I might have to go on a quest to find different crisped rice that might work better.

We also made a batch with toffee bits added to chocolate chip cookies. I think I liked toffee bits more than krispies, but the toffee has a stronger flavor and makes more of a statement. I knew they’d be good – toffee bits in cookies is certainly not an original idea, but I did want to see how they compared to the krispies version.

For all of the cookies, I used the New York Times recipe as my base, substituting cake/pastry flour for all-purpose because I didn’t have any cake or pastry flour on hand.

I am a sucker for chocolate chip cookies…I can’t get enough! And obviously I’m on an experimental kick, so If you have any great mix-in suggestions, please share!

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11 Comments »

  1. My favorite cookie recipe has Rice Krispies in it…along with coconut, walnuts, and oats. A batch lasts like 2 days at my house…which is sad, because it’s just my husband, myself, and our 3-year old who has more of a savory tooth than a sweet tooth!
    Here’s the recipe:
    http://www.savemoneylivejoyfully.com/2012/03/recipe-chock-full-of-all-that-is-good.html

  2. 2
    Kelly B

    I’ve never had crisped rice in my chocolate chip cookie before. Definitely need to give it a try! I just made M&M cookies with my 3 yo last week. We used the pastel colored M&M’s but they didn’t come close to lasting until Easter. :)

    • Jane Maynard

      ha ha! there is no way they would have lasted until easter in our house, either! ;)

  3. 3
    Janna M

    I love coconut in my chocolate chip cookies. Rice crispies are a great idea. I’ve got to try it.

  4. 4
    Peg

    Will need to try the rice krispies…love to use dark choc, and dried cherries

  5. 5
    Emily

    Love the idea of adding in rice krispies and coconut! I also add a little salt to the top of my choc chip cookies, but that may not be a hit with the kiddos. Happy spring break and happy Easter!

  6. Try the zest of one orange and a mix of semi-sweet chocolate and white chocolate. Sometimes i swap the light brown sugar for dark for a richer taste.

  7. 7
    Andrea

    My BFF’s Grandma made what we called Grandma cookies when we were growing up and cocoa krispies (ie chocolate covered crisped rice cereal) was a key ingredient in them; maybe that’s what you’re looking for. Besides, when can extra chocolate be a bad thing? :)

    • Jane Maynard

      I think chocolate covered crisped rice cereal sounds PERFECT…where did your grandma get them? so curious!

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