Rice Krispie Chocolate Chip Cookies
These Rice Krispie Chocolate Chip Cookies combine crispy rice cereal with gooey chocolate chips, offering a unique texture and delightful flavor that appeals to all ages.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature for best texture
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips (semi-sweet or milk chocolate) Can mix dark and milk for richer flavor
- 2 cups Rice Krispies cereal
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- Gently fold in the chocolate chips and Rice Krispies cereal until evenly distributed throughout the dough.
Baking
- Use a tablespoon or cookie scoop to drop cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For thicker cookies, refrigerate the dough for 30 minutes before baking. Experiment with different types of chocolate chips or add-ins like nuts or dried fruit to customize flavor.