Description
These Rice Krispie Chocolate Chip Cookies combine the classic crunch of crispy cereal with the sweet, melty goodness of chocolate chips, resulting in a delightful treat that’s perfect for any cookie lover. Soft, chewy, and loaded with crunchy bits, these cookies are quick to make and guaranteed to satisfy your sweet tooth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 ½ cups Rice Krispies cereal
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using a hand or stand mixer. Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract to blend the flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep your cookies tender. Gently fold in the semi-sweet chocolate chips and Rice Krispies cereal, ensuring that the cereal stays mostly intact to maintain its crunchy texture.
- Shape and Bake: Using a cookie scoop or tablespoon, portion out about 1 ½ tablespoons of dough per cookie onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers are still slightly soft. This timing ensures a perfect chewy center with a crisp edge.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven, which helps them set and prevents breaking. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- For softer cookies, slightly underbake by removing them at the 10-minute mark.
- Ensure the butter is properly softened for easier creaming and better cookie texture.
- Do not overmix the dough once flour is added to prevent tough cookies.
- If desired, substitute chocolate chips with white chocolate or butterscotch chips for variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
