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Rice Krispie Chocolate Chip Cookies

A stack of Rice Krispie chocolate chip cookies on a white plate, one with a bite taken out.
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Enjoy soft, chewy chocolate chip cookies with a delightful crispy bite from Rice Krispies. This easy recipe requires no chilling and is perfect for after-school snacks or parties.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 3 cups crispy rice cereal

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the chocolate chips.
  7. Gently fold in the crispy rice cereal. Be careful not to crush the cereal too much to maintain its crispness.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, gently fold the cereal into the dough to keep the pieces intact.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days.
  • You can also freeze the baked cookies for up to 2 months.

Nutrition

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

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