disposable decorating bag (May also use a Ziploc or small spoon)
Ingredients
1 ¼cupsall-purpose flour
½teaspoonbaking soda
½ teaspoonsalt
½ cupbutter, slightly softened(1 stick)
¼cupgranulated sugar
½cuppacked light or dark brown sugar
1largeegg
¾cupsemi-sweet chocolate chips
1cupRice Krispies cereal
3-4ouncesmarshmallow creme(optional)
Instructions
Preheat the oven to 350 degrees F.
Scoop 3 to 4 ounces of marshmallow creme into a disposable decorating bag or ziploc and snip the tip. (Alternatively, use a little spoon.)
In a bowl, whisk together the flour, salt, and baking soda. Set aside.
In the bowl of a standing mixer or in a large bowl with an electric hand mixer, cream the butter with the sugars until fluffy.
Add the egg, beating until well blended and add in the vanilla extract.
Gradually blend in the flour mixture.
Briefly stir in the chocolate chips and Rice Krispies.
Use a cookie scoop to scoop rounded tablespoons of dough onto baking trays lined with parchment paper. You should fit 12 cookies per tray, with space between.
Bake one tray at a time in the middle rack of your oven for 10 to 12 minutes or until lightly golden.
Immediately pipe dollops of marshmallow creme on the warm cookies.
Cool for about 15 minutes before moving to wire racks.
Store in an air-tight container for 3 days.
Notes
You may also use marshmallow fluff in place of the creme. You can brown the marshmallow fluff with a kitchen torch. Keep the cookie dough in the refrigerator in between batches.