Rice Krispie Chocolate Chip Cookies
Delicious cookies combining crispy Rice Krispies cereal with rich chocolate chips for a fun, chewy treat.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour Measure accurately to avoid dense cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 2 cups Rice Krispies cereal
- 1 cup chocolate chips Feel free to mix different types of chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture until well combined.
- Gently fold in the Rice Krispies cereal and chocolate chips until evenly distributed.
- Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and centers are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. Cookies can also be frozen for up to three months.