Rice Krispie Chocolate Chip Cookies
Discover a delightful twist on classic cookies with these Rice Krispie Chocolate Chip Cookies! Combining the crunch of crispy rice cereal with rich chocolate chips, this recipe delivers a chewy, irresistible treat perfect for any occasion.
Ingredients
- 1 cup butter (softened)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups Rice Krispies cereal
- 1-2 cups semi-sweet chocolate chips (or mix of milk and dark chocolate chips for richer flavor)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy (about 3-4 minutes).
- Add eggs and vanilla extract, and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the Rice Krispies cereal and chocolate chips using a spatula.
- Use a 1/4 cup measuring tool or ice cream scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheet and press down slightly.
- Bake for 10-12 minutes, or until the edges are golden and the centers are soft.
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes before baking results in thicker, chewier cookies.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- To keep cookies moist, store them with a slice of bread.
- For added texture, consider incorporating chopped nuts or dried fruits.
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