Butterscotch Rice Krispies Cookies


One of my favorite treats is the Scotcharoo.. You know, those addicting Rice Krispies treats that pack a mouthwatering butterscoth flavor that keeps you coming back. I didn’t have Peanut Butter or enough Rice Krispies on hand to make a batch of Scotcharoos so I decided to make some cookies that called for Rice Krispies and incorporated that same great butterscotch flavor.  I used this recipe but adapted it a bit. 

The end result is a flavorful cookie with a crisp exterior and a chewy yet crispy interior. The flavor enhanced as they cooled and the Rice Krispies made sure the texture of the cookies was light and crisp.. The texture of these cookies is chewy with crisp little pops of the Rice Krispies in each bite. The combination of butterscotch chips and Rice Krispies is a winner in my book.

If you are looking for a cookie that is a little different from your usualy chocolate chip cookie, give these a try.  Next time I will substitute Peanut Butter for some of the butter and add some chocolate chips in addition to the butterscotch chips. I can’t wait to make these again and feel that these changes will push these babies over the edge into greatness. 

 I rate these cookies an 8

Buterscotch Rice Krispies Cookies
AKA Scotcharoo Cookies

1 1/4  cups all-purpose flour
1 teaspoons baking powder
1/2  teaspoon salt
1/2  teaspoon baking soda
1 stick unslated butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons hot water
1 1/2 teaspoons vanilla
1 1/2 cups Rice Krispies
1  cups Butterscotch chips
 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in butterscotch chips and Rice Krispies. Cover and refrigerate for 30 min. or night-out-105longer. 

Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden – about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.

 While these cookies took a bit to make (with all the chilling time), they were well worth the work. Their small size means you get a lot of cookies with one batch of dough. The Butterscotch Chip and Rice Krispie combo is a winner!


22 thoughts on “Butterscotch Rice Krispies Cookies

  1. There certainly look and sound interesting.
    I’ve never had a scotcharoo.

    I’m going to check out your links to see what I’ve been missing.

  2. These cookies sound terrific!! I must try them, my kids would devour them.. First time to your blog I think, I must be living under a rock. Love your recipes. Nice to meet you.

  3. I think that adding Rice Krispies to cookies is one of the best ways to get a bit of a crunch without it being because the cookies are overbaked…you still have a soft cookie but just enough bite.

  4. I baked these cookies yesterday and took them to school for the kids in the pit orchestra. They loved them! If I were doing this again, I would make a double batch and then after chilling the balls, I would put them in the freezer and see how they bake up at a later date. The cookies need to cool because they are really tender when slightly warm and wanted to break apart when I took them to school. That did not deter the kids from gobbling them up! Thanks for sharing the recipe.

  5. Pingback: Butterscotch Rice Krispies Cookies - All type of RECIPES!..

  6. Pingback: Columbus Foodie » Blog Archive » April 2009 Roundup

  7. My Husband is a huge butterscotch fan so I thought I’d give these a whirl. I didn’t have enough butterscotch chips so I did 3/4 cup butterscotch chips and 1/4 cup chocolate chips. I thought these turned out pretty well, my first batch got a bit crisp when I cooked them for 10 minutes. The next batch went in for 9 minutes and that seemed better. My husband thought the texture was wierd, I explained it was rice crispies and he ate two more so he must have not cared to much. I liked the texture the crispies gave them. Thanks for the recipe.

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