Rice Krispie Chocolate Chip Cookies
Rice Krispie Chocolate Chip Cookies offer a delightful twist on the classic cookie with crispy rice cereal and creamy chocolate chips for a unique texture and taste.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 2 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional) Use walnuts or pecans for a nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy, about 2-3 minutes.
- Add the vanilla extract and eggs, and beat until well combined.
- In a separate bowl, mix the all-purpose flour, baking soda, and salt together. Gradually add this dry mixture to the wet ingredients until just combined.
Baking
- Gently fold in the Rice Krispies cereal and chocolate chips (and nuts if using).
- Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, measure ingredients accurately. To achieve softer cookies, remove from the oven when they are slightly underbaked. You can also toast the Rice Krispies for extra flavor.