Description
These Rice Krispie Chocolate Chip Cookies are soft, chewy, and filled with a light crunch from Rice Krispies cereal. A bakery-style cookie that’s simple to make and deliciously unique.
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups Rice Krispies cereal
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, mix melted butter with brown sugar and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla extract. Whisk until thick and well combined.
- Fold in the dry ingredients just until no dry spots remain.
- Gently fold in Rice Krispies and mini chocolate chips, being careful not to crush the cereal.
- Chill the dough for 20 minutes.
- Scoop about 2 tablespoons of dough per cookie and place on prepared baking sheets, spacing them apart.
- Bake for 10–13 minutes, until edges are golden and centers look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use dark or milk chocolate chips for flavor variation.
- Add chopped nuts for extra texture.
- Chill the dough to prevent cookies from spreading too much.
- Freeze unbaked dough balls for up to 2 months.
- Microwave baked cookies for 8 seconds to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
