Description
Delightfully crunchy and chocolaty, these Rice Krispie Chocolate Chip Cookies combine the classic chewiness of chocolate chip cookies with the crispy texture of Rice Krispies cereal for a fun twist on a beloved treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 ½ cups Rice Krispies cereal
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend the dry ingredients into the wet ingredients until just combined. Finally, gently fold in the semi-sweet chocolate chips and Rice Krispies cereal carefully to maintain the crunchiness of the cereal.
- Bake the Cookies: Using a spoon or cookie scoop, place about 1 ½ tablespoons of dough onto the prepared baking sheet, spacing each cookie approximately 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a nice golden brown while the centers remain slightly soft. Once done, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For even chewier cookies, slightly underbake them and allow them to cool on the baking sheet.
- To add a nutty crunch, consider folding in chopped walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to one week.
- Ensure not to overmix the dough once the flour is added to keep cookies tender.
