Rice Krispie Chocolate Chip Cookies
Indulge in the ultimate Rice Krispie Chocolate Chip Cookies—soft, chewy, and packed with a crispy twist. Perfect for any occasion and easy to make!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 2 tsp Vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (260g) semi-sweet chocolate chips
- 2 cups (50g) Rice Krispies cereal
Instructions
- Preheat and Prep:Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Cream the Butter and Sugar:In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy. Beat on medium speed for about 2–3 minutes, or until the mixture becomes light, fluffy, and well combined. The air incorporated here helps create a lighter texture in the finished cookies.
- Add Eggs and Vanilla:Add the eggs to the bowl one at a time, making sure each egg is fully mixed in before adding the next. Once both eggs are mixed in, stir in the vanilla extract to deepen and enhance the flavor. The wet ingredients should come together smoothly at this stage.
- Mix the Dry Ingredients:In a medium-sized bowl, combine the all-purpose flour, baking soda, and salt, whisking until well blended. This ensures that the baking soda is evenly distributed throughout the dough, helping the cookies rise properly. Slowly incorporate the dry ingredients into the wet mixture, adding them in batches and mixing gently after each addition. Be careful not to overmix here—this helps keep the cookies soft and tender.
- Fold in the Chocolate Chips and Rice Krispies:Using a spatula or spoon, gently fold in the chocolate chips and Rice Krispies. This is where the magic happens—the crunch of the Rice Krispies mixed with the gooey chocolate creates the perfect balance of textures.
- Shape the Dough:Using a spoon or cookie scoop, portion out tablespoon-sized amounts of dough and roll them into smooth balls. Arrange the dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for even spreading as they bake.
- Bake:Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers remain slightly soft. Since oven temperatures can vary, it's a good idea to check the cookies towards the end of the baking time to ensure they don’t overbake. If you like your cookies a bit more crisp, you can leave them in for an extra minute.
- Cool:Once baked, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing them to firm up and retain their perfect texture.
Notes
Nutrition Information (Per Serving):
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Protein: 2g
- Carbohydrates: 18g
- Sugar: 12g
- Fiber: 1g
- Cholesterol: 20mg
- Sodium: 75mg