Chocolate Mochi Krunch Cookies

1 ½ tsp. Baking Soda
3 C All Purpose Flour
1 ½ C Butter – Room Temperature
1 C Brown Sugar – Firmly packed
2 tsp. Vanilla Extract
1 T. Shoyu (Soy Sauce)
1 Large Egg
1 C Rice Krispies
1 Box of Chocolate Mochi Krunch – crushed to taste

Preheat oven to 350? F. Sift together flour & baking soda – set aside. Cream softened butter, add sugars mix until light and fluffy. Add vanilla, shoyu and egg and beat well. Add the flour and mix until just well-blended. Stir in the rice crispies and crushed arare by hand and mix well.

Roll into 1-inch logs in wax paper - refrigerate for at least 1 hour (keeps in the refrigerator up to 2 days or frozen up to 3 months sealed in zipper bag). Slice into ¼” thick slices and place 2 inches apart on a sheet pan. Bake 8-10 minutes or until golden brown.