Dave's Christmas Crunch Cookies
These cookies are so much fun to make and so easy. I love to make them during the holidays and especially for our cookie swap, but they[ are great any time. I guess you could add the chocolate chips and butterscotch into the cookies, but I like the sweetness it adds as a glaze.]
- Total Time:
- 1 hr 10 min
- 30 min
- 35 min
- 5 min
- 1 dozen
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup peanut butter, creamy or crunchy
- 6 cups puffed rice cereal (recommended: Rice Krispies)
- 1 cup semisweet chocolate chips, melted
- 1 cup butterscotch chips, melted
DirectionsFor the cookies:
In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Spread waxed paper to cover a 2-foot long area. Press cookie batter, 1/2-inch thick, onto waxed paper. Cut cookies with cookie cutters, and then transfer to a cookie sheet.
For the glaze:
In a medium bowl, combine melted chocolate and butterscotch. Using the back of a metal spoon, drizzle glaze over the cookies. Set aside until glaze sets, about 15 to 20 minutes.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Dave, Seattle Cookie Swap, Washington