Butterscotch-Chocolate Chip Rice Krispies Cookies

After making these last week I still had half a box of Rice Krispies left over.  I didn’t want to make Rice Krispie treats again so I went on a hunt for a cookie I could throw them into.  Success!  This recipe originally called for just butterscotch chips but I thought throwing in some chocolate chips would help cut the sweetness of the butterscotch.  These cookies do take a bit of time to make as they have to chill before baking.  But I just made sure I cleared a space in the fridge then threw the trays in there while I let the oven pre-heat.  I don’t think these are cookies you really want sitting around for a few days as the Rice Krispies lose some of their crunchiness and become chewier.  So if you make them just plan on sharing so you won’t have to worry about that. 

Butterscotch-Chocolate Chip Rice Krispies Cookies (adapted from Baking Blonde)
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2  teaspoon salt
1/2  teaspoon baking soda
1 stick unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons hot water
1 1/2 teaspoons vanilla
1 1/2 cups Rice Krispies

½ cup chocolate chips
½ cup butterscotch chips

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add egg, beating until combined. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined. Using a wooden spoon, fold in butterscotch chips and Rice Krispies. 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.