Description
Delight in these crunchy and chewy Rice Krispie Chocolate Chip Cookies that perfectly blend the classic textures of crispy cereal with rich chocolate chips. A quick and easy recipe yielding soft-centered cookies with golden edges, ideal for any cookie lover’s collection.
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 for easy cookie removal. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. Then add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to add flavor. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning. Gradually add these dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough. Lastly, gently fold in the semi-sweet chocolate chips and Rice Krispies cereal, taking care not to crush the cereal to maintain its crispness.
- Bake the Cookies: Using a cookie scoop or spoon, drop about 1 ½ tablespoons of dough onto the prepared baking sheet, spacing each dollop 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a lovely golden brown while the centers remain slightly soft for the perfect chewy texture. Once done, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- To keep the Rice Krispies crunchy, fold them in gently and avoid overmixing the dough after adding them.
- For softer cookies, slightly underbake and allow residual heat to finish the cooking on the baking sheet.
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Store in an airtight container for up to 5 days, but best enjoyed fresh for optimal crispness.
- Optionally, substitute semi-sweet chocolate chips with milk or dark chocolate chips according to preference.
