Rice Krispie Chocolate Chip Cookies
Rice Krispie Chocolate Chip Cookies with soft chewy centers, crispy edges, gooey chocolate chips, and a delicious crunchy texture in every bite.
Ingredients
Wet Ingredients
- 1 cup Unsalted butter, softened You can use salted, just reduce added salt a little
- 3/4 cup Brown sugar For moisture and a warm caramel vibe
- 3/4 cup Granulated sugar For balance and a lightly crisp edge
- 1 large Egg Brings the ingredients together
- 2 teaspoons Vanilla extract Essential for cookie flavor
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda Helps cookies puff
- 1/2 teaspoon Salt Enhances chocolate flavor
Mix-ins
- 2 cups Rice Krispies cereal The star crunch
- 1 cup Chocolate chips Semi-sweet is classic, but use what you love
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Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper if available.
- In a bowl, mix softened butter with brown sugar and granulated sugar until creamy.
- Mix in the egg and vanilla until smooth.
- Sprinkle in the flour, baking soda, and salt. Stir just until no dry flour streaks are visible.
- Fold in the chocolate chips and then gently fold in the Rice Krispies cereal.
- Scoop dough into balls and place them a couple of inches apart on the baking sheet.
Baking
- Bake for about 9 to 11 minutes, until the edges look set and the centers still look soft.
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack or plate.
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Note
For best results, do not overbake the cookies. For soft cookies, let the dough rest before scooping and use room temperature butter. To keep cookies soft after baking, place a slice of bread in the container.