Delightfully Crispy Rice Krispie Chocolate Chip Cookies
These cookies combine the chewy, buttery goodness of classic chocolate chip cookies with the irresistible crispiness of Rice Krispies cereal for a nostalgic and crunchy treat.
Equipment
- Medium bowl
- Large bowl
- hand mixer or stand mixer
- Spatula
- Baking sheet
- Parchment paper
Ingredients
For the Cookies
- 1.5 cups Rice Krispies cereal
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips semi-sweet, milk, or dark
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
- Step 3: In a large bowl, beat softened butter and brown sugar with a hand or stand mixer until light and fluffy, about 3-5 minutes.
- Step 4: Add egg and vanilla extract to the butter mixture and beat until combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Step 6: Gently fold in Rice Krispies cereal and chocolate chips with a spatula to keep the cereal crispy.
- Step 7: Drop tablespoon-sized mounds of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Step 8: Bake for 8-10 minutes until edges are golden brown but centers remain soft.
- Step 9: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend containing xanthan gum. Use coconut oil or vegan butter to make it dairy-free. Try adding nuts or holiday candies for variation. Store cookies in an airtight container with a paper towel to keep them crispy for up to 4 days; freeze for longer storage.