Rice Krispie Chocolate Chip Cookies
Delightful cookies that merge the crunch of Rice Krispies with the softness of chocolate chip cookies, offering a unique treat for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is soft for creaming
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Add eggs one at a time
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 2 cups all-purpose flour Measure accurately for best results
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Add-Ins
- 2 cups Rice Krispies Adds crunch to cookies
- 1 cup chocolate chips Semi-sweet is classic but mix as desired
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Add eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Gently fold in the Rice Krispies and chocolate chips until evenly distributed.
- Use a tablespoon or cookie scoop to drop dough onto prepared baking sheets, leaving space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes, or until edges turn golden brown but centers look slightly underbaked.
- Remove from the oven and let cool on baking sheets for a few minutes before transferring to wire racks.
Notes
For chewier cookies, refrigerate dough for at least 30 minutes before baking. Cookies stay fresh in an airtight container for up to a week.