Desserts (cookies, And Rice Crispies) Recipe
Make Desserts (cookies, And Rice Crispies) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Chip Cookies
Rice Krispie Treats (crispy marshmallow bars)
Method
Chocolate Chip Cookies
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- 2
Cream butter and sugars
In a large mixing bowl (or stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together 2.25 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
- 5
Mix dry into wet
Gradually add the dry ingredients to the butter mixture on low speed (or fold by hand) until just combined. Do not overmix.
- 6
Fold in chips and nuts
Using a spatula, fold in 1.5 cups semisweet chocolate chips and optional 1/2 cup chopped nuts until evenly distributed.
- 7
Portion cookies
Scoop about 2-tablespoon-sized portions of dough (about 1.5 tablespoons to 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. For uniformly sized cookies, use a 1.5-tablespoon cookie scoop.
- 8
Bake
Bake in the preheated 350°F oven for 9–12 minutes, rotating the sheets halfway through. Cookies should be golden at the edges but still soft in the center.
- 9
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
- 10
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Rice Krispie Treats (crispy marshmallow bars)
- 11
Prepare pan
Lightly grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal. Set aside.
- 12
Melt butter and marshmallows
In a large pot over low heat, melt 3 tablespoons unsalted butter. Add 6 cups mini marshmallows and stir constantly until fully melted and smooth. Remove from heat immediately when melted.
- 13
Add flavoring and salt
Stir 1/2 teaspoon vanilla extract and 1/8 teaspoon salt into the melted marshmallow mixture until combined.
- 14
Mix in cereal
Pour 6 cups rice cereal into the pot. Using a large spatula or wooden spoon, fold the cereal into the marshmallow mixture quickly and evenly so the cereal is fully coated but not crushed.
- 15
Press into pan
Transfer the mixture to the prepared 9x13 pan. Using a piece of parchment paper or a buttered spatula, press the mixture firmly and evenly into the pan to an even thickness. Avoid pressing so hard that the treats become dense — firm but slightly springy is ideal.
- 16
Add topping (optional)
If using, drizzle 1/4 cup melted chocolate over the top or sprinkle with colorful sprinkles while still slightly warm so toppings adhere. Let sit until set.
- 17
Cool and cut
Allow the bars to cool at room temperature until set, about 30–45 minutes. Use a sharp knife (lightly buttered or sprayed) to cut into squares.
- 18
Storage
Store the treats in an airtight container at room temperature for up to 3 days for best texture, or up to 1 week if kept airtight and cool.