Saturday, January 10, 2015

#3368 - Half Moon Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cups flour
1 1/2 cups Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips
8 cups Cocoa Krispies cereal (slightly crushed)
1 TBSP heavy whipping cream

In a mixer add white sugar and butter--beat. Add eggs--beat. Add vanilla, salt, baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add 1/2 cup chocolate chips, 1/2 cup peanut butter chips and 2 cups cocoa krispies to the cookie batter--stir with a wooden spoon. In a separate bowl add the other 6 cups of cocoa krispies. Shape dough teaspoon sized balls and roll each dough ball in the bowl of cocoa krispies to coat. Place the coated dough ball on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 8-10 minutes. Cool cookies completely. In a microwave safe bowl add 1 cup chocolate chips and 1 TBSP heavy whipping cream--microwave on high until melted, then stir vigorously. Dip one half of each cookie into the melted chocolate, then place cookies on wax paper to set up.

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