Cheese Cookies with Rice Krispies
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Cheddar cheese cookies with Rice Krispies are delightfully crunchy and savory with a nice kick of spice. Serve them as a snack or appetizer alone or add them to your appetizer board!
Cheese Cookies with Rice Krispies
Did your mom or grandma make cheese cookies with Rice Krispies when you were growing up?
They are not your typical cookies–they aren’t sweet or meant to be served as dessert.
Instead, the crispy cheese cookies make for a savory snack or appetizer with a little kick of spice.
The savory cheese bites pair perfectly with a glass of wine, making them a great appetizer for cocktail parties and holidays.
Don’t get me wrong, spicy cheese cookies are great to make to be enjoyed at home with the family as well. They pair well with a bowl of soup and are a wonderful grab and go snack option.
However you choose to serve them, you are going to love this unique savory cookie recipe.
Cheddar Cheese Cookie Ingredients
This easy cheese appetizer recipe calls for just a few simple ingredients, most of which you likely already have in your pantry.
- butter: 2 sticks unsalted butter, softened
- flour: regular ‘ol all-purpose flour
- cheddar cheese: finely shredded or grated
- Rice Krispies: or other puffed rice cereal
- spices: paprika, cayenne, and salt
How to Make Cheese Cookies
You will love how quick and easy these are to make.
First, you will need to combine the butter, flour, cheese, spices, together to form a dough. Then, gently stir in the Rice Krisipes, trying to mix it in as well as possible while keeping the rice cereal intact.
Next, rolls the dough into 1″ balls and place on a lined baking sheet. Use a fork to press a criss-cross pattern on the top of each dough ball, as you would when making peanut butter cookies.
Bake for 12-15 minutes at 325 F.
Allow cookie to cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.
Serve and enjoy!
More Cookies Made With Breakfast Cereal or Oats
Cheese Cookies with Rice Krispies
Ingredients
- 2 sticks unsalted butter softened
- 2 cups sharp cheddar cheese finely shredded or grated
- 2 cups all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 cups Rice Krispies
Instructions
- Preheat oven to 325 degrees. Line baking sheets with parchment paper or a silicone liner and set aside.
- In a large bowl, mix well to combine butter, cheese, flour, spices using (clean) hands. Fold in rice cereal.
- Roll dough into 1" balls and place on the baking sheet. Use a fork to press a criss-cross pattern on the top of each dough ball.
- Bake 12-15 minutes, or until lightly browned. Allow to cool on cookie sheet for a few minutes before transferring to a cooling rack to cool completely.
Notes
- Flatten more and bake longer for crispier cookies.
- Try switching up the spices to customize the cookies to your tastes. I have seen variations of this recipe made with black pepper, tabasco, Worcestershire sauce, garlic powder, and chili powder.
- Store in an airtight container at room temperate for up to 4 days.
Nutrition
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This recipe was shared on The Weekend Potluck.
This recipe looks so yummy!!
As a note, on the spice variations I think you meant Tabasco as opposed to tobacco 🙂
Oh my goodness, what a mistake to make–thank you for letting me know! It has been corrected now 🙂
I was excited to try these and was disappointed with the texture. I was worried as I was making them that there was no binding agent, and the dough was super dry. I ALMOST added an egg, but decided to follow the recipe. The resulting cookie was super dry and crumbly and felt like eating sand. I may attempt these again and add an egg, unless there are other suggestions out there for me to try.
Don’t use the packaged shredded cheese. Instead buy a block of cheddar and grate it yourself. Makes a world of difference in the moisture and taste. The packaged shredded cheese doesn’t melt properly for baking.
I used to watch my grandmother make these in the 60’s and 70’s. She would pack the cheese down a little when measuring it, and then add in just a tiny smidge or two of water at the end to make sure it binds. Just remember you can always add more liquid.
I just kept using my kitchenaid till completely blended then hand folded in the rice krispies
I had an over abundance of Rice Krispies and was seeking varieties of ways to use them. I tried these, they aren’t terrible; but I do think there is a taste of flour. I don’t know how that could be remedied. Do you think some savory liquid like worschester or something else might help and also add extra moisture? I pushed mine down with a glass dipped in water to flatten them. I was afraid doing the fork would make them look like a peanut butter cookie. Since these are savory I didn’t want people to be shocked.
I really like your idea of adding some worschester sauce, I will be trying that next time I make these (hopefully soon)! Until then, if you happen to try it before I do please let me know how it comes out!
I put extra cheese in it if it looks dry and flowery
Caraway seeds.
Love this recipe have been using diff. Variations since the 70s. Love taking to parties cuz everyone else brings sweets. Plate always gone. Have tried all the afore mentioned added thoughts. My favorite is using Crazy Jane’s mixed up salt. Take care and Happy Holidays. Getting ready for my next batch!
I need to find some Crazy Jane’s mixed-up salt to try that for myself, thank you for the idea! Have a great holiday!
You’re right about the cheese. You have to grate it yourself. Think about it: something keeps packaged shredded cheese from sticking together, some kind of coating.