Rice Krispie Chocolate Chip Cookies
These unique cookies combine chewy and crispy textures, mixing the gooeyness of chocolate with the crunch of Rice Krispies.
Ingredients
Main Ingredients
- 1 cup Unsalted butter, softened Adds richness and enhances flavor.
- ¾ cup Granulated sugar Sweetens the cookies.
- ¾ cup Brown sugar Adds chewiness.
- 2 large Eggs Helps the cookies hold their shape.
- 1 teaspoon Vanilla extract Adds aroma and taste.
- 2 cups All-purpose flour Gives structure.
- 1 teaspoon Baking soda Helps the cookies rise.
- ½ teaspoon Salt Balances the sweetness.
- 1 cup Semi-sweet chocolate chips Adds creamy contrast.
- 3 cups Rice Krispies Adds a fun crunch.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Cream the softened butter with both sugars until light and fluffy.
- Add the eggs and vanilla extract, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in the Rice Krispies and chocolate chips gently, ensuring even distribution.
Baking
- Scoop dough onto baking sheets lined with parchment paper.
- Bake in preheated oven for 23-25 minutes until edges are golden and centers are slightly soft.
Cooling
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.