Crispy & Chewy Rice Krispie Chocolate Chip Cookies
These Rice Krispie Chocolate Chip Cookies are the perfect blend of crispy, chewy, and chocolaty goodness! The addition of Rice Krispies adds a light, airy texture, making these cookies irresistible. Perfect for dessert, holiday baking, or a quick snack!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
✅ 1 cup unsalted butter, softened
✅ 3/4 cup granulated sugar
✅ 3/4 cup brown sugar, packed
✅ 2 large eggs
✅ 2 teaspoons vanilla extract
✅ 2 1/4 cups all-purpose flour
✅ 1 teaspoon baking soda
✅ 1/2 teaspoon salt
✅ 1 1/2 cups Rice Krispies cereal
✅ 1 1/2 cups semi-sweet chocolate chips
Instructions
1️⃣ Preheat the Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
2️⃣ Cream Butter and Sugars: In a mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
3️⃣ Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by vanilla extract. Beat until smooth.
4️⃣ Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
5️⃣ Mix Everything Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6️⃣ Fold in Rice Krispies and Chocolate Chips: Gently mix in Rice Krispies and chocolate chips, being careful not to crush the cereal.
7️⃣ Scoop and Bake: Drop tablespoon-sized dough portions onto the prepared baking sheets, spacing them 2 inches apart.
8️⃣ Bake: Bake for 10-12 minutes, or until the edges are golden brown and centers are soft.
9️⃣ Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookie dough scoops for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the bake time.
- Crunchier Cookies: Reduce butter slightly for a crispier texture.