Rice Krispie Chocolate Chip Cookies
These cookies combine the classic sweetness of chocolate chips with the light, crispy crunch of Rice Krispies, creating a unique texture and flavor that's hard to resist.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups Rice Krispies cereal
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter-sugar-egg mixture, mixing until just combined.
- Gently fold in the Rice Krispies cereal and chocolate chips until evenly distributed.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. The centers may look slightly undercooked but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour and ensure the Rice Krispies cereal is certified gluten-free. To make the recipe vegan, use plant-based butter, flaxseed meal as an egg substitute, and dairy-free chocolate chips.