Rice Crispy Cookies with Chocolate and Butterscotch Chips
These Rice Crispy Cookies with Chocolate and Butterscotch Chips have a great texture that makes these cookies completely irresistible.
Servings: 24 cookies
Ingredients
- 1 cup butter softened (2 sticks)
- 3/4 cup brown sugar
- 3/4 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups flour
- 1 cup mini chocolate chips
- 1 cup butterscotch chips
- 2 cups crispy rice cereal
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, sift together flour, baking soda and salt. Set aside.
- Beat butter, vanilla and sugars until light and fluffy. Add eggs and beat well.
- Gradually stir in the flour mixture and beat until well combined.
- Gently stir in chocolate chips, butterscotch chips and cereal.
- Drop by rounded tablespoon onto cookie sheets.
- Bake for 10-12 minutes.
- Cool on cookie sheets for 3 minutes before transferring to a cooling rack.
Notes
You can of course use any sort of chocolate chips or dried fruit you like. Just keep the combined total to 2 cups.
Nutrition
Calories: 238kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 244mg | Potassium: 31mg | Fiber: 1g | Sugar: 23g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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