Description
Delight in these crunchy and chewy Rice Krispie Chocolate Chip Cookies that combine the classic flavors of chocolate chip cookies with the added crisp texture of Rice Krispies cereal. Perfect for snack time or a sweet treat, these cookies bake up golden and have a delightful balance of softness and crunch.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup Rice Krispies cereal
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Beat in the egg and vanilla extract into the creamed mixture until fully incorporated, ensuring the dough will have moisture and flavor.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in the Mix-ins: Carefully fold in the semi-sweet chocolate chips and Rice Krispies cereal, taking care not to crush the cereal too much, so the cookies maintain their delightful crunch.
- Shape and Bake: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking. Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked for a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, allowing them to firm up before transferring them to a wire rack to cool completely, preserving their texture and flavor.
Notes
- Do not overmix the dough once the flour is added to keep the cookies tender.
- For crispier cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
- Store cookies in an airtight container to maintain freshness and crunch.
- You can substitute the semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
- Ensure the butter is softened and not melted for proper creaming and texture.
