Description
These Rice Krispie Chocolate Chip Cookies combine the crispy crunch of Rice Krispies cereal with the classic sweetness of chocolate chip cookies. They offer a delightful texture contrast and a rich buttery flavor, perfect for an easy-to-make dessert that’s both fun and satisfying.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 2 cups Rice Krispies cereal
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully combine, then stir in the vanilla extract to add flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overworking the dough and toughening the cookies.
- Fold in Rice Krispies and Chocolate Chips: Gently fold in the Rice Krispies cereal and semi-sweet chocolate chips to keep the cereal intact and evenly distributed for that crispy texture and chocolate burst.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake for 10–12 minutes or until the edges are lightly golden, indicating the cookies are cooked through but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra texture, you can add 1/2 cup chopped nuts or shredded coconut to the dough.
- Make sure not to overmix the batter after adding the Rice Krispies to keep the cookies light and crispy.
- You can refrigerate the dough for up to 24 hours to develop flavor and make shaping easier.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
