Cookies with a Crunch
Get ready for a cookie experience like no other with these irresistible 'Cookies with a Crunch'! Perfectly golden and delightfully textured, these cookies combine the buttery richness of a classic recipe with an exciting array of mix-ins for the ultimate treat. Toasted chopped nuts, crispy rice cereal, and melty chocolate chips come together to create a satisfying crunch in every bite. With a prep time of just 20 minutes, these homemade cookies are quick to make yet packed with gourmet-level flavor. Ideal for potlucks, cookie swaps, or simply indulging at home, this recipe is a must-try for anyone who craves a balance of sweetness and texture. Plus, the addition of vanilla extract enhances the warm, comforting aroma that fills your kitchen as they bake. Share these crunchy delights with family and friends—or keep them all to yourself!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 100 grams Chopped nuts (e.g. pecans, almonds, or walnuts)
- 60 grams Crispy rice cereal
- 100 grams Chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the egg and vanilla extract to the bowl and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Toast the chopped nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden. Allow them to cool slightly.
Fold in the toasted nuts, crispy rice cereal, and chocolate chips into the dough, ensuring an even distribution.
Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cookies once cooled and enjoy the perfect crunch in every bite!
Nutrition Facts
Calories |
4617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.2 g | 331% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 563.6 g | 205% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 314.0 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 318 mg | 24% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
