Description
These cookies combine classic chocolate chip goodness with the crunch of Rice Krispies and a swirl of homemade salted caramel for an irresistible sweet and salty treat. Perfect for sharing or enjoying with a glass of milk!
Ingredients
- 115g (½ cup) Unsalted Butter, Softened
- 150g (¾ cup) Light Brown Sugar
- 100g (½ cup) Granulated Sugar
- 1 Large Egg (≈ 50g)
- 5ml (1 tsp) Alcohol-Free Vanilla Extract
- 190g (1½ cup) All-Purpose Flour
- 2g (½ tsp) Baking Soda
- 3g (½ tsp) Fine Sea Salt, plus extra for garnish
- 200g (1 cup) Semi-Sweet Chocolate Chips
- 90g (3 cups) Rice Krispie Cereal
- 120ml (½ cup) Salted Caramel Sauce
- Sea Salt Flakes for Garnish
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
- Make Salted Caramel: Melt butter, sugar, and cream to create a glossy caramel; cool completely.
- Cream Butter & Sugars: Cream butter and sugars until light and fluffy.
- Add Egg & Vanilla: Beat in egg and vanilla extract.
- Combine Dry Ingredients: Whisk flour, baking soda, and salt; gradually add to wet ingredients.
- Fold in Mix-Ins: Gently fold in chocolate chips and Rice Krispies.
- Assemble Cookies: Scoop dough, create a well, drizzle caramel, top with dough, and seal.
- Bake to Perfection: Bake for 10-12 minutes, until golden brown.
- Cool & Drizzle: Cool on sheets, then drizzle with caramel and sprinkle with sea salt.
Notes
For optimal results, ensure butter is softened but not melted, and measure flour accurately. Cooling the caramel completely before swirling prevents it from melting the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg