Rice Krispie Chocolate Chip Cookies
These cookies are the perfect combination of chewy, buttery chocolate chip cookies with a light, crispy crunch from Rice Krispies. A fun and delicious twist on a classic!
Equipment
- - Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-ins
- 1.5 cups Rice Krispies cereal
- 1.5 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Gently fold in the Rice Krispies and chocolate chips until evenly distributed.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges turn light golden brown. The centers may look slightly underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra crunchy texture, chill the dough for 30 minutes before baking. These cookies pair perfectly with a glass of milk or a scoop of vanilla ice cream!