Description
Deliciously crunchy Rice Krispie Chocolate Chip Cookies combine the classic chewy texture of chocolate chip cookies with the crispy lightness of Rice Krispies cereal, creating a uniquely delightful treat that’s perfect for snacking or sharing.
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 oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir 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. Gently fold in the chocolate chips and Rice Krispies cereal to keep the cereal mostly intact.
- Bake the Cookies: Scoop about 1 ½ tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading. Bake for 10–12 minutes until the edges are golden brown but the centers remain slightly soft for a chewy texture. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Folding in the Rice Krispies gently helps retain their crunchiness inside the cookies.
- Use parchment paper for easy removal of cookies and minimal cleanup.
- Store cookies in an airtight container to maintain freshness and crunch.
- For extra flavor, try substituting semi-sweet chocolate chips with dark or milk chocolate chips.
