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Rice Krispie Chocolate Chip Cookies

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Rice Krispie Chocolate Chip Cookies combine the classic soft, chewy texture of chocolate chip cookies with the delightful crunch of crispy rice cereal. They’re a fun twist on a traditional favorite, perfect for any occasion. Here’s how to make them

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups rolled oats
  • 2 cups Rice Krispies cereal
  • 1–2 cups semi-sweet chocolate chips (adjust to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Oats, Cereal, and Chocolate Chips: Using a spatula, gently fold in the rolled oats, Rice Krispies cereal, and chocolate chips until evenly distributed throughout the dough.
  7. Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake in the preheated oven for 9-10 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
  9. Cool: Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: The cookie dough can be frozen for up to 3 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.

Find it online: https://recipe.newsvks.com/rice-krispie-chocolate-chip-cookies/