I finally get to post again! I’ve been M.I.A. lately because my kitchen has been out of commission. There was a tile backsplash project that was started almost two weeks ago and was just completed over the weekend. Let me tell you that I’m happy to have my kitchen back and I was very excited to bake again. It’s true what they say about home improvements and things taken for granted: they always take much longer than you think and you only miss it once it’s gone.
The entirety of last week was spent pining for my oven and daydreaming about baking one of my mother’s favorite cookies (maybe it had a little something to do with Mother’s Day). She loves anything crispy and crunchy. Over baked cookies, the outermost brownie edges, and thin wafers are some of her favorites.
These cookies certainly fit the bill! Not only are they crunchier by nature due to the longer bake time, but they’re taken to the next level with the addition of Rice Krispies and macadamia nuts. They also have a buttery flavor that is best described as a cross between a sugar and shortbread cookie.
If you enjoy a good, crunchy cookie like my mom, give these guys a try! They might just become some of your favorites too.
Rice Krispie Macadamia Nut Cookies
Recipe by Auntie B
Makes: about 2 dozen cookies, Difficulty: Beginner
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup macadamia nuts, chopped
- 2 cups Rice Krispie cereal
Preheat oven to 300 degrees F. Line cookie sheets with parchment paper.
Combine the butter, sugar, and salt in a medium mixing bowl or the bowl of a stand mixer. Using a hand or stand mixer, beat on medium-low speed until the ingredients are incorporated and the butter is fluffy. Combine vanilla and baking soda in a small bow and add to the butter mixture. Mix until combined. Add in flour 1 cup at a time, mixing on low speed until well incorporated.
Stir in macadamia nuts gently by spatula or wooden spoon. Put the cereal into a low bowl. With a cookie scoop or tablespoon, scoop out cookie dough and roll into a ball. Roll into the cereal, covering the dough and gently pressing down on the cookie so it is about 1/2-inch thick. Place on cookie sheets about 2 inches apart since they will expand.
Bake for 11-12 minutes, then rotate the pans. Bake for an additional 11-12 minutes until the edges are golden brown. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
NOTE: If you don’t have macadamia nuts, I recommend trying chopped walnuts or hazelnuts.