CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES
These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 40
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
- Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
- Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
- Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES
Provided by Food Network
Time 27m
Yield 4 dozen cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
- COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
- ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
- DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
- BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
CRUNCHY CHIP COOKIES
Somewhat like a chocolate chip cookie but this one has the added crunch of crisp rice cereal.
Provided by Kiki
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine the flour, baking soda, and salt. Set aside.
- In a large bowl combine cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir in the flour mixture and mix to combine. Stir in the crisp rice cereal, chocolate chips and raisins.
- Drop by level tablespoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 32.7 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 133.3 mg, Sugar 21.3 g
CHOCOLATE CHIP CRUNCH COOKIES
This recipe comes from the book "Chocolate Chip Cookie Murder" by Joanne Fluke. I read the book while on vacation and would like to give the book to my Used Media Swap partner. I'm copying the recipe here so I can try the cookies someday. If you try the recipe before I get a chance, please leave a review to let me know if they are good. ps. the book was fun to read. (one more note: I guessed at the number of servings, not quite sure how many cookies this recipe makes.
Provided by QueenBee49444
Categories Dessert
Time 22m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter,
- add the sugars and stir.
- Add soda, salt, vanilla, and beaten eggs.
- Preheat oven to 375 degrees F (rack in middle position).
- Grease cookie sheet.
- Mix well.
- Add flour and stir it inches.
- Add crushed corn flakes & chocolate chips.
- Mix it all thoroughly.
- Form dough into walnut-sized balls with your fingers.
- Place on a greased cookie sheet (12 to a standard sheet).
- Press balls down with a floured or greased fork - in a criss-crossed pattern.
- Bake at 375 degrees for 10 minutes.
- Cool on cookie sheet for 2 minutes then.
- remove to a wire rack until completely cool. (This is important-the rack makes them crisp.).
Nutrition Facts : Calories 154.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 23.9, Sodium 197.2, Carbohydrate 22.6, Fiber 0.6, Sugar 14.2, Protein 1.6
CHOCOLATE CHIP CRUNCH COOKIES
Make and share this Chocolate Chip Crunch Cookies recipe from Food.com.
Provided by HSingARMYmom
Categories Dessert
Time 28m
Yield 6-8 dozen cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cream together butter and both sugars till light and fluffy.
- Add eggs, mixing well after each addition.
- Add baking soda, salt and vanilla.
- Slowly add flour and corn flakes.
- After everything else is throughly combined, add chocolate chips.
- Form into 1-2 tablespoons sized balls, 12 cookie balls to a standard cookie sheet.
- Bake for 8 - 10 minutes or till lightly golden on the edges. Let cool on the cookie sheet till cookie begins to set up some then transfer to cooling racks.
Nutrition Facts : Calories 462.6, Fat 20.6, SaturatedFat 12.5, Cholesterol 71.7, Sodium 591.6, Carbohydrate 67.7, Fiber 1.6, Sugar 42.7, Protein 4.8
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES
If you like Chips Ahoy, you will love these. They are less expensive to make then its to buy the name brand. My tribe loves these. I get nine dozen regular sized cookies, and 4 large, sand dollar sized, cookies.
Provided by WyomingMoonDust
Categories Dessert
Time 45m
Yield 9 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Sift together flour,baking soda, and salt and set aside.
- in Large bowl beat butter, sugars and egg, milk, and vanilla.
- Stir in flour mixture alternating with oil.
- Add cereal, oatmeal and chips.
- Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
- Bake for 8-10 minutes or until done.
- Makes nine dozen.
Nutrition Facts : Calories 379.9, Fat 21.8, SaturatedFat 8.7, Cholesterol 28.2, Sodium 339.7, Carbohydrate 45.3, Fiber 1.9, Sugar 25.3, Protein 3.6
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