I’m skipping this week’s edition of Monday Munchies because I wanted to participate in sharing a great recipe instead.
I love being part of Secret Recipe Club. It is so much fun to ge a new secret assignment every month. Plus it’s a lot of fun on reveal day having your partner find our out ou had their recipe and what you made while you are searching around to find out who made a recipe on your blog. All of that is great but it is time’s like this that I realize that community is just as important.
Sadly, an email went out sharing the news with out group that one of our members had passed away. Dan, aka the Herring, and Meredith, aka the Haggis shared the blog The Haggis and The Herring. Dan, a man in the prime of his life, unexpectedly passed away recently. Meredith shared a very touching post about Dan, their kids, and their love together. It is unbelievable to me that Meredith is expecting a baby at this point. I could not imagine that pain and sadness. I wish her and her boys nothing but happiness and they rebuild their lives.
In a tiny way of honoring a great cook, a great man is my post of his Chocolate Chip Cookies with Rice Krispies. As soon as I saw these I knew I would have to try them. These cookies are a lot of fun. They are great chocolate chip cookies with a fun surprise inside. The contrasting texture is a lot of fun and makes the cookie more interesting than a typical chocolate chip cookie.
Chocolate Chip Rice Krispies Cookies
- 1-1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- Combine together the flour, baking soda, and salt in a small bowl. Set aside.
- In a large bowl/stand mixer, beat together butter and sugar until light and fluffy.
- Add egg and vanilla. Beat well.
- In small batches, add the flour mixture, mixing until combined.
- Stir in the rice krispies and chocolate chips.
- Portion out heaping tablespoons sized cookies into your hands, roll into balls and then gently press onto baking sheets covered with parchment paper/coated with cooking spray.
- Bake at 350-degrees for 12 minutes or until lightly browned.
- Remove immediately from baking sheets and cool on wire racks. Store in airtight container up to 3 days.