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
- Melted White Chocolate
