Rice Bubble Chocolate Chip Cookies
Crushed rice cereal is the secret ingredient that adds a special flavour to this chocolate chip cookie recipe. You can also leave some of the cereal uncrushed for a chewier texture.
Ingredients
Makes: 40 cookies
- 4 1/2 cups crispy rice cereal
- 1 3/4 cups (220g) plain flour
- 1 teaspoon bicarb soda
- 1/2 teaspoon salt
- 250g butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 2 cups dark chocolate chips
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Preheat oven to 180 degrees C. Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, bicarb soda and salt; set aside. Grease a baking tray.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking tray.
- Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
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Reviews and Ratings
Global Ratings:
(55)
Reviews in English (44)
Holy Cow ..these were delicious. and i've made a hundred different kinds of choc chip cookie recipes. The only change was I probably ground up more than the 4 1/2 cups of rice krispies. I got carried away..more like 5 1/2. You couldn't really taste the rice cereal but it enhanced the taste of the cookie into something great. Oh I did add 1 tsp of baking powder as well as the baking soda because I love my cookies nice and puffy. GREAT SHARE! - 27 Feb 2008 (Review from Allrecipes USA and Canada)
Delicious. The ground up Rice Krispies add a delicious flavor and with having to use less flour compared with other recipes the cookies don't taste as doughy and have a richer flavor - 01 Dec 2001 (Review from Allrecipes USA and Canada)
These were wonderful. The cookies I get at the bakery are good but these are much better. They're the best tasting chocolate chip cookies I've ever had. I know some people have said the Rice Krispies give the cookies an odd crunch but apparently they're not grinding up the Rice Krispies fine enough. The cereal should be ground down to the consistancy of a fine ground cornmeal. It's the flavor of the Rice Krispies that makes these cookies so wonderful, not the crunch. The type of cookie sheet you have will determine how long you need to bake them. I have shiny restaurant quality heavyweight baking pans and it took 13 to 14 minutes for the cookies to get done. Darker and lightweight pans will probably require less time, maybe 10-12 minutes. - 05 Aug 2009 (Review from Allrecipes USA and Canada)
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