Rice Krispie Chocolate Chip Cookies
A delightful combination of crispy rice cereal and gooey chocolate chips, these cookies offer a unique twist on traditional chocolate chip cookies, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure the butter is at room temperature for optimal creaming.
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups Rice Krispie cereal
- 1 cup chocolate chips Can substitute with other types of chocolate if desired.
Instructions
Preparation and Mixing
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, use a mixer to cream the softened butter, brown sugar, and granulated sugar together until smooth and creamy.
- Add the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the Rice Krispie cereal and chocolate chips until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of the dough onto the prepared baking sheet, leaving space in between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly browned.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For a fun twist, serve cookies warm with a scoop of ice cream, or stack them in a decorative jar as a gift. Consider chilling the dough for 30 minutes before baking for thicker cookies.