Chocolate Chip Rice Krispie Cookies
These cookies combine the classic flavors of chocolate chip cookies with the crunchy texture of Rice Krispies, offering a delightful treat that's perfect for gatherings or quick snacks.
Ingredients
Essential Ingredients
- 1 cup Unsalted Butter Softened
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar Packed
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Semisweet Chocolate Chips
- 2 cups Rice Krispies
Optional Ingredients for Variations
- ½ cup Peanut Butter For a nutty twist
- 1 cup Dark or Milk Chocolate Chips For a different flavor
- ½ cup Nuts Chopped walnuts or pecans for added crunch
- ½ cup Dried Fruit Such as cranberries or raisins for a sweet touch
Instructions
Preparing the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients: flour, baking soda, and salt, mixing until just combined.
- Gently fold in the Rice Krispies and chocolate chips to keep the cereal crunchy.
Baking the Cookies
- Use a cookie scoop to portion out the dough onto the prepared baking sheet, ensuring space between each cookie.
- Bake for about 10-12 minutes, or until the edges are lightly golden and the centers are soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For the best crunch, use softened butter and slightly underbake the cookies so they stay chewy in the middle. Store cookies in an airtight container at room temperature for 2-3 days or freeze for longer storage.