Chocolate Crisp Cookies

Our Sunday School class was making a meal for our pastor's family and I signed up to make dessert. Our pastor has ten children, so I knew I had to make something that everyone could just grab and go. I immediately thought of some sort of cookie, but I didn't want to just make regular chocolate chip (even though those are my favorite). I was looking back through my saved recipes and came across these chocolate crisp cookies from Milk & Honey. I love Nestle Crunch and I had some rice krispies that I needed to use up, so these sounded like a winner. These turned out great. I love the crunch and the sweetness. Definitely grab a glass of milk and serve these cookies warm. They will melt in your mouth.

CHOCOLATE CRISPY COOKIES

Original Source: Mrs. Fields Best Cookie Book Ever

INGREDIENTS:
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 sticks (3/4 cup) salted butter, softened
1 large egg
2 tsp. vanilla extract
1 cup crispy rice cereal
8 oz. crispy rice chocolate bar, coarsely chopped

DIRECTIONS
Preheat oven to 300 degrees
In a medium bowl, combine flour, salt and soda. Mix well with wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add egg and vanilla. Beat at medium speed until light and fluffy.
Add flour mixture, rice cereal, and chocolate chunks. Blend at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.