Simple Crispy Cookies

CrispyCookies

I’m a simple person and I enjoy simple things, especially simple recipes. It occurred to me that some of the best food has the fewest ingredients. Fresh whipped cream sweetened every so slightly with a bit of sugar. A summer garden tomato sliced thick with a dash of salt. A piece of fresh-baked bread with a pat of butter.

 This recipe is as simple as simple can be, and very delicious. I made these cookies several times over the holidays and have been finding excuses to make them ever since. Even if you don’t like to bake give these a try.
I found the original recipe on Food 52 and modified slightly making them even easier. White chocolate is incredibly sensitive to heat therefore proceed with caution when melting to avoid scorching the chocolate. By using a white chocolate chip  rather than plain white chocolate, the cookies setup faster and they don’t get “gooey” at room temperature. Not having to chop the chocolate is a bonus too. Don’t skimp on the brand of white chocolate chips, use the best you can find to insure great flavor.
Makes about 4 dozen cookies
2 bags (22 oz.)  Ghirardelli White Chocolate chips (or other quality brand)
1 1/2 cup salted, roasted party peanuts
3 1/4 cup Rice Crispy cereal
  • Using a double boiler gently melt the white chocolate chips
  • Remove from the heat and fold in the peanuts
  • Mix in the cereal until combined
  • Using a tablespoon drop the cookies on a lined baking sheet
  • Refrigerate or freeze until set
  • store on the counter in an airtight container
Double Boiler
Double Boiler
 
Melted White Chocolate
Melted White Chocolate

Published by

Kitchen Composure

Doing what I can, with what I have, in my kitchen.

2 thoughts on “Simple Crispy Cookies

  1. These look wonderful and I love the simplicity of them. I plan on making them when I go to visit my good friend Kristin and her 2 ankle biters. I’m sure it is a kid friendly dessert! Plus Luke can help me make them by stirring and tasting :) they remind me of the No Bakes we used to make in high school. Thanks again for filling my cookbook with favorites. BTW- your brownies were a huge hit. I’m pretty sure I could eat the whole pan in one sitting….

    1. Gretchen – they are kid friendly as long as the little ones are not allergic to peanuts. I haven’t tried other variations but I think they would be good with milk chocolate chips and maybe some macadamia nuts? They also travel well therefore are a perfect snack to bring on the road, or in your case in a hunting blind :) I made them with my niece Chloe and she had a blast. Enjoy!

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