Here’s a fun, crunchy twist on a classic: Rice Krispie Chocolate Chip Cookies! 🍪✨
These cookies are soft in the center with crispy edges and an irresistible crunch from puffed rice cereal. A family favorite with a little surprise in every bite.
🍪 Rice Krispie Chocolate Chip Cookies
🧂 Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
- 1½–2 cups Rice Krispies cereal
👩🍳 Instructions:
1. Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2. Cream Butter & Sugar
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
3. Add Eggs & Vanilla
- Beat in eggs one at a time, then stir in vanilla.
4. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add to the wet ingredients and mix until just combined.
5. Fold in Goodies
- Gently fold in chocolate chips and Rice Krispies.
- Don’t overmix or you’ll crush the cereal too much.
6. Scoop & Bake
- Drop dough by rounded tablespoon or cookie scoop onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
7. Cool
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
🍫 Tips:
- Use mini chocolate chips for even distribution.
- Swap in butterscotch chips or white chocolate for a twist.
- These freeze well — both the dough and the baked cookies!