Chocolate Chip Rice Krispie Cookies

These cookies combine the beloved textures and flavors of classic cookies with the whimsical crunch of Rice Krispies, offering a delightful and easy-to-make treat for any occasion.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the cookie dough

1 cup unsalted butter, softened Room temperature for better mixing
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs Room temperature for better mixing
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
1 cup semi-sweet chocolate chips

Method

Preparation

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, brown sugar, and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, adding the vanilla extract as well.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Rice Krispies and chocolate chips until evenly distributed.

Baking

Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them a few inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for 5-7 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature before enjoying. Room temperature ingredients and not overmixing are key for perfect cookies.