Rice Krispie Chocolate Chip Cookies
These Rice Krispie Chocolate Chip Cookies are the perfect mix of chewy, crispy, and chocolatey goodness. Easy to make and loaded with flavor!
INGREDIENTS
For the Cookie Dough:
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Mix-Ins:
- ¾ cup chocolate chips semi-sweet or dark
- 1 cup Rice Krispies cereal
INSTRUCTIONS
Step 1: Prepare the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until fully combined.
Step 2: Mix Dry Ingredients
- In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
- Gradually mix dry ingredients into the wet mixture until just combined.
Step 3: Add Chocolate & Cereal
- Gently fold in:
- Chocolate chips
- Rice Krispies cereal (be careful not to crush them).
Step 4: Shape & Bake
- Scoop tablespoon-sized dough balls onto a baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
NOTES
Tips for the Best Rice Krispie Chocolate Chip Cookies
- Use softened butter for a chewier texture.
- Chill the dough for 30 minutes for thicker cookies.
- Fold in the Rice Krispies at the end to keep them crunchy.
- For crispier cookies, bake at 375°F (190°C) for 12-14 minutes.