Description
These Rice Krispie Chocolate Chip Cookies are a playful, crunchy twist on the classic. With crispy rice cereal folded into a rich, chewy dough packed with chocolate chips, each bite offers a satisfying contrast of textures and nostalgic flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract. Mix until just combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the Rice Krispies and chocolate chips gently, being careful not to crush the cereal.
- Scoop dough into tablespoon-sized balls and place them 2 inches apart on the baking sheet.
- (Optional) Chill the dough for 30 minutes before baking to reduce spreading.
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes