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.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Inactive: | 35 min |
| Cook: | 5 min |
| Yield: | 1 dozen |
Ingredients
- 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
Instructions
- For 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: Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power.
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 373 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 49 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 25 mg |