Description
These Rice Krispie Chocolate Chip Cookies are soft, chewy, and loaded with crispy rice cereal for a delightful crunch in every bite. The combination of buttery dough, gooey chocolate chips, and crispy cereal makes them a unique and irresistible treat!
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups (100g) Rice Krispies cereal
- 1 1/2 cups (270g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Rice Krispies cereal and chocolate chips.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra crunch, toast the Rice Krispies cereal before adding it to the dough.
- Substitute semi-sweet chocolate chips with white chocolate or dark chocolate for variety.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: ~180kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg