Rice Krispie Sugar Cookies
- Number of Servings: 62
Ingredients
1 cup sugar (I used splenda for baking)1 cup light corn syrup (I used sugar free maple syrup)1/2 cup peanut butter (I used Better 'N Peanut Butter from Trader Joe's)5 cups crisp rice cereal2 cups pretzel sticks (or rings), smashed1 cup plain M&M's4 cups all-purpose flour4 teaspoons baking powder2 teaspoon salt1 1/2 teaspoon baking soda2 sticks unsalted butter (I used Smart Balance Light)2 large eggs ( I used 4 egg whites)1 tablespoon hot water2 1/2 teaspoons vanilla
In a large microwave-safe bowl, combine the sugar and syrup. Microwave on high for 3 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Chill until fully cooled.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined - be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in Rice Krispie Mixture. Then beat at a slow to medium speed with mixer. Cover and refrigerate for 30 min. or longer.
Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden - about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.
**I rolled the cookies in sugar, like sugar cookies, and then pressed them down with a fork because they were quite thick and the first batch came out as cookie balls. I liked them better pressed down with a little sugar sprinkled on top. I also did not chill every batch once they were on the cookie sheet and they came out fine.
Number of Servings: 62
Recipe submitted by SparkPeople user AFRICAPARISH.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined - be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in Rice Krispie Mixture. Then beat at a slow to medium speed with mixer. Cover and refrigerate for 30 min. or longer.
Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden - about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.
**I rolled the cookies in sugar, like sugar cookies, and then pressed them down with a fork because they were quite thick and the first batch came out as cookie balls. I liked them better pressed down with a little sugar sprinkled on top. I also did not chill every batch once they were on the cookie sheet and they came out fine.
Number of Servings: 62
Recipe submitted by SparkPeople user AFRICAPARISH.
Nutritional Info Amount Per Serving
- Calories: 102.7
- Total Fat: 2.6 g
- Cholesterol: 0.5 mg
- Sodium: 319.6 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
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