GIRL SCOUT COOKIE SEASON! Allegedly they are arriving next week!
So sometimes the Girl Scouts throw out a special cookie for the year. Last year's was "Thank You Berry Munch," a crispy, hearty cookie with white chocolate chunks and cranberries. I did not partake while they were available (I stick with Samoas and Thin Mints), but I heard they were good stuff, so I decided to replicated them.
I know they contained Rice Krispies (Hurray for cereal in things!), so I went looking for a chocolate chip cookie recipe with that ingredient in mind. I didn't exactly find what I was looking for but one from BakingBlonde was close enough. I didn't change the base only the mix-in ingredients.
Thank You Berry Munch CopyCat Cookies
- 1 1/4c flour
- 1t baking powder
- 1/2t salt
- 1/2t baking soda
- 1 stick unsalted butter, softened
- 1/2c packed brown sugar
- 1/4c sugar
- 1 egg
- 2t hot water
- 1 1/2t vanilla
- 1c Rice Krispies
- 1/2c craisins
- 3/4c white choc. chips
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars until light and fluffy.
- Add eggs to butter, 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.
- Fold in craisins, chocolate chips and Rice Krispies.
- Cover and refrigerate for 30 minutes.
- Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min.
- Bake at 375 degrees for about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.
Having never tasted the original, I don't know how close these came. Regardless, this was a great cookie. Everyone really enjoyed them and they were polished off in a jiffy.
I actually let the dough chill in the fridge overnight before I shaped it. However, I would recommend just chilling the dough for the minimum time so your Rice Krispies don't become Rice Just-a-Tad-Soggies.