Rice Krispie Chocolate Chip Cookies
Rice Krispie Chocolate Chip Cookies combine buttery cookie dough, crisp Rice Krispies cereal, and chocolate chips into a simple homemade treat with a delicious balance of chewy, crispy, and chocolatey textures. They're perfect for everyday baking, sharing with family, or enjoying as an afternoon snack.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Measuring Cups
- Measuring Spoons
- Mixing spoon or hand mixer
- Rubber Spatula
- Cookie sheets
- Parchment Paper
- Wire Cooling Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups Rice Krispies cereal
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
- Gently fold in the Rice Krispies cereal and chocolate chips until evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared cookie sheets, leaving space between each cookie.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers remain slightly soft.
- Cool the cookies on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
Notes
For the best texture, use softened butter, cream the butter and sugars thoroughly, fold the Rice Krispies in gently to preserve their crunch, and remove the cookies when the edges are lightly golden. Store cooled cookies in an airtight container at room temperature for several days or freeze for longer storage.