Description
Irresistibly chewy cookies loaded with butterscotch chips and crispy rice cereal for the perfect sweet and crunchy combination in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups butterscotch chips
- 2 cups crispy rice cereal
Instructions
- 1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 3. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- 4. Add eggs and vanilla extract to the butter mixture, beating until well combined.
- 5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- 6. Gently fold in butterscotch chips and crispy rice cereal until evenly distributed throughout the dough.
- 7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- 8. Bake for 10-12 minutes until edges are golden brown but centers still appear slightly soft.
- 9. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 10. Allow cookies to cool completely before storing in an airtight container.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Cookie dough can be frozen for up to 3 months. Bake frozen dough balls directly from freezer, adding 2-3 extra minutes to baking time. For best results, use fresh crispy rice cereal and quality butterscotch chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g