Here’s a fun, crunchy, and chewy recipe for Rice Krispie Chocolate Chip Cookies—combining classic chocolate chip cookies with a crispy cereal twist!
Ingredients (makes ~24 cookies)
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups Rice Krispies cereal
- 1 ½ cups chocolate chips
Instructions
- Preheat oven:
- 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Mix dry ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
- Combine wet and dry:
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Fold in Rice Krispies and chocolate chips gently.
- Scoop cookies:
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving space for spreading.
- Bake:
- 10–12 minutes, until edges are golden but centers still soft.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tips:
- For extra crispiness, lightly toast the Rice Krispies before mixing.
- Add a pinch of cinnamon or a few chopped nuts for extra flavor.
- Don’t overbake—they continue to firm up as they cool.
These cookies are crispy, chewy, and chocolatey—perfect for snack time or dessert!
I can also give a mini version using just 5 ingredients if you want a super quick batch. Do you want me to?