Rice Krispie Chocolate Chip Cookies
These rice krispie chocolate chip cookies are soft and chewy with lightly crispy edges and a fun crunch from Rice Krispies. A cozy, nostalgic cookie recipe that's easy to make and full of comforting homemade flavor.
Equipment
- Large mixing bowl
- Wooden Spoon or Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-Ins
- 1 1/2 cups chocolate chips
- 1 1/2 cups Rice Krispies cereal
Instructions
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This creates the soft, chewy base for the cookies.
- Add eggs and vanilla: Mix in the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in chocolate chips and cereal: Gently fold in the chocolate chips and Rice Krispies cereal, being careful not to crush the cereal too much.
- Scoop and bake: Scoop the cookie dough onto a parchment-lined baking sheet, leaving space between each cookie. Bake at 350°F (175°C) for 9–11 minutes, until the edges are lightly golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Serve warm or at room temperature.