Rice Krispie Chocolate Chip Cookies
Creamy chocolate chips meet crispy Rice Krispies in a cookie that’s equal parts crunchy and chewy—a comfort-bite that disappears fast at parties and family snack time.
Equipment
- Mixing Bowl
- Baking Sheet
- Spatula
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Rice Krispies
- 1 cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla. Make sure each egg is fully incorporated before adding the next.
- Combine the flour, baking soda, and salt in a separate bowl; gradually blend into the butter mixture. Mix until just combined—avoid overmixing to keep cookies tender.
- Fold in the Rice Krispies and chocolate chips until well incorporated. Use a spatula to gently fold so the cereal keeps its crunch.
- Drop by rounded tablespoon onto ungreased cookie sheets. Space them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are light golden brown and centers look set but still soft. Rotate the pan halfway through for even browning.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.