Rice Bubble Chocolate Chip Cookies

Rice Bubble Chocolate Chip Cookies


55 people made this

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.


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

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. 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.
  2. 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.
  3. 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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