Chocolate Chip Crunch Cookies for Anytime

Chocolate Chip Crunch Cookies for Anytime

- in Food, Things to do

This is one of my favorites. It’s a simple chocolate chip cookie recipe, but doctored up with M&M’s  plus some add-ons for extra crunch — Rice Krispies cereal and pretzels. They’re great for really any time of year. Use only white M&Ms for a festive winter treat, go with pastel colors for the upcoming Easter holidays, or red, white and blue for Fourth of July, etc. 


Here’s what you need:

1 cup unsalted butter, room temperature

 1/2 cup granulated sugar

1 cup brown sugar

 2 large eggs plus 1 egg yolk

1 Tablespoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

 2 teaspoons baking powder

1/2 teaspoon salt

2 cups old-fashioned oats

1/2 cup thin pretzels, crushed

 3/4 cup Rice Krispies cereal

1 1/4 cups M&Ms

1/2 cup white chocolate chips

1 cup chocolate chips or chunks


Here’s what you do:

  1. Preheat the oven to 350° F. Prepare a baking sheet — I like to line mine with parchment paper, use a Silpat liner, or spray with non-stick cooking spray.
  2. In the bowl of your stand mixer (or any large bowl), cream together butter and sugars. Add in vanilla and eggs until well combined.
  3. Slowly add in flour, baking soda, baking powder and salt. Mix until just combined.
  4. Add in oats, pretzels and Rice Krispies – mix together with a spatula.
  5. Combine your mix-ins – your chocolate chips, M&M’s and white chocolate – in a small bowl. Set aside about 1/2 cup and then fold in the remaining into the batter.
  6. Roll dough into about golf-ball sized balls and place onto prepared baking sheet. The cookies do spread, so leave 2-3 inches between each one. Then, take your reserved chips/M&M’s and top each cookie with a few additional pieces of candy/chocolate. (Parent note – this is a fun job for the kids to help with!)
  7. Bake in oven for 10-12 minutes. Remove from oven, and let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
  8. Serve warm, or within a few days. I like to freeze mine for eating at a later date – they’re good defrosted or even fresh out of the freezer!

About the author

Melissa Koski Carney (known as @koskim on social media) is an Ohio transplant from New York. A 30-something mom of three, she recently moved with her family from their downtown apartment to a nearly 100-year-old home in a suburb of Cleveland, Ohio. She works full-time as a marketing communications professional. When she’s not working, blogging, or chasing after her three kids (all ages 5 and under), she enjoys running, baking and reading; as well as hanging out with the other women she has met through her Ladies Craft Beer Society. She blogs regularly at I Crashed The Web.

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