Description
These Rice Krispie Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, offering a satisfying crunch from the addition of Rice Krispies cereal.
Ingredients
Scale
Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 2 cups (50 g) Rice Krispies cereal
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Mix the Dough: In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Rice Krispies and Chocolate: Gently fold in the Rice Krispies cereal and chocolate chips.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier cookie, slightly underbake and let them finish cooking on the baking sheet.
- You can swap semisweet chocolate chips for milk or dark chocolate, or add 1/2 cup of chopped nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
