Crunchy and Chewy Rice Cookies Recipe

Rice Cookies
Have you ever had a cookie that is dry and crumbly? Isn’t it the worst thing ever? This recipe will give you crunchy and chewy cookies every single time.



➠1 cup butter, at room temperature
➠³/₄ cup sugar
➠³/₄ cup brown sugar
➠2 eggs, at room temperature
➠¹/₂ Tsp vanilla essence
➠2 cups plain flour
➠1 tsp cinnamon powder
➠¹/₂ Tsp baking soda
➠1 tsp baking powder
➠A pinch of salt
➠1 cup Basmati Rice, cooked/left over
➠³/₄ cup chocolate, roughly chopped


Using a hand mixer or kitchen aid, beat the butter until light and fluffy. Add granulated sugar and brown sugar and beat for another 3-4 minutes until incorporated. Crack the eggs and add vanilla essence and then beat again.

Incorporate the flour, cinnamon powder, baking soda, baking powder and a pinch of salt into the mix. Add the rice and chocolate to the bowl and knead using your hand. You should remain with a soft dough like consistency. Cover with cling film and let sit in the refrigerator for 30 minutes.

Take 1 tbsp of the cooled mixture into your palm and roll into a ball. Place the cookie balls onto a baking tray lined with a grease-proof paper about 1 inch apart to give them space as they will flatten out as they cook in the oven.

Bake in an oven preheated at 175°C for 15 minutes. Let cool for 20 minutes on a cooling rack and serve with some tea or coffee. You can also store in an airtight container for up to 3 weeks.
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