Rice Krispie Chocolate Chip Cookies
A delicious hybrid of classic chocolate chip cookies and crispy Rice Krispies, this recipe offers a fun twist with a crunchy texture and rich chocolate flavor. These cookies are perfect for family gatherings, bake sales, or an afternoon snack.
Equipment
- 1 Large mixing bowl For mixing dough and incorporating ingredients.
- 1 Baking sheet Line with parchment paper to prevent sticking.
- 1 Electric mixer or whisk For creaming butter and sugar together.
- 1 Measuring cups/spoons To measure dry and wet ingredients accurately.
- 1 Cooling rack To allow cookies to cool after baking.
Ingredients
- 1 cup Butter unsalted Room temperature for easy creaming with sugar.
- 3/4 cup Granulated sugar Provides sweetness and texture.
- 3/4 cup Brown sugar packed Adds moisture and depth to the flavor.
- 2 large Eggs Bind the dough and provide structure.
- 1 tsp Vanilla extract Enhances the flavor.
- 2 1/4 cups All-purpose flour Primary dry ingredient for structure.
- 1 tsp Baking soda Helps cookies rise.
- 1/2 tsp Salt Balances sweetness.
- 3 cups Rice Krispies Adds crunch to the cookies.
- 1 1/2 cups Chocolate chips Semi-sweet or milk chocolate depending on preference.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and both sugars together in a large mixing bowl until light and fluffy.
- Add eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Gently fold in the Rice Krispies and chocolate chips to preserve their texture.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container for up to one week at room temperature.
- Dough can be frozen for up to 3 months; bake directly from frozen.
- Ensure not to overmix the dough to maintain the right texture.