Description
These Rice Krispie Chocolate Chip Cookies combine the classic crispy crunch of Rice Krispies cereal with chewy oats and rich semi-sweet chocolate chips for a delightful dessert. With a perfect balance of texture and flavor, these cookies are easy to bake and sure to satisfy any sweet tooth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Extras
- 2 cups Rice Krispies cereal
- 1 ½ cups semi-sweet chocolate chips
- 1 cup old-fashioned oats
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step incorporates air that helps create a tender cookie.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Add Mix-ins: Fold in the oats, Rice Krispies cereal, and chocolate chips until evenly dispersed throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and centers appear just set but still soft.
- Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely, preventing breakage and further baking.
Notes
- For a chewier cookie, slightly underbake and allow them to finish setting on the warm pan.
- Mini chocolate chips can be used to distribute chocolate more evenly in each bite.
- For a different flavor twist, try substituting butterscotch chips instead of chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
