Rice Krispie Chocolate Chip Cookies
rispy, chewy chocolate chip cookies with a fun Rice Krispie crunch—ready in 30 minutes! Perfect for dessert or snacking.
Ingredients
Wet Ingredients:
- 1 cup 225 g unsalted butter, softened
- 1 cup 200 g brown sugar, packed
- ½ cup 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups 250 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- 2 cups 340 g semi-sweet chocolate chips
- 2 cups 50 g Rice Krispies cereal
Instructions
Preheat Oven:
- Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
Add Wet Ingredients:
- Beat in eggs one at a time, then mix in vanilla.
Combine Dry Ingredients:
- Whisk flour, baking soda, and salt in a separate bowl. Gradually fold into wet ingredients.
Fold in Mix-Ins:
- Gently stir in chocolate chips and Rice Krispies.
Bake:
- Scoop dough onto sheets (2 inches apart). Bake 10–12 minutes until edges are golden.
Cool:
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra crunch, toast Rice Krispies lightly before adding.
- Store in an airtight container for up to 5 days.
- Freeze dough balls for up to 3 months.