Rice Krispie Chocolate Chip Cookies
A delightful twist on classic cookies, combining the chewy texture of cookie dough with the crunch of Rice Krispies, making them a favorite treat for all ages.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for best texture.
- 1 cup brown sugar, packed Provides moisture and sweetness.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
Mix-ins
- 2 cups Rice Krispies cereal Provides crunch.
- 1 cup chocolate chips Add more if desired for extra chocolate flavor.
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 the mixture is light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the Rice Krispies and chocolate chips until evenly distributed throughout the dough.
Baking
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Bake in your preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
To store, place cookies in an airtight container. They can last for up to one week at room temperature.