Rice Krispie Chocolate Chip Cookies
These buttery cookies combine soft chocolate chip cookie centers with crisp rice cereal for an easy chewy and crunchy treat.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Electric mixer
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups crisp rice cereal
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk the flour, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture in two additions, mixing only until combined.
- Gently fold in the chocolate chips and crisp rice cereal without crushing the cereal.
- Scoop about 1 1/2 tablespoons of dough per cookie and place portions 2 inches apart on the prepared sheets.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers remain slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
Notes
- Fold the rice cereal gently to preserve its crisp texture.
- Do not overbake because the cookies continue setting on the hot baking sheet.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 2 months in a sealed freezer-safe container.