Rice Krispie Chocolate Chip Cookies

These Rice Krispie Chocolate Chip Cookies are a fun and unique take on the classic chocolate chip cookie. With an added crunch from Rice Krispies, they’re chewy, crispy, and filled with chocolatey goodness.

• Butter: 1 cup, softened, for a rich, buttery base
• Brown sugar: 1 cup, adds moisture and sweetness
• Granulated sugar: 1 cup, for balanced sweetness
• Vanilla extract: 2 tsp, enhances flavor
• Eggs: 2, to bind the dough
• All-purpose flour: 2 cups, the base of the cookie dough
• Baking powder: 1 tsp, for a slight lift
• Baking soda: 1 tsp, to help cookies spread
• Rolled oats: 2 cups, adds texture and chewiness
• Rice Krispie cereal: 2 cups, for a crispy, unique texture
• Semi-sweet chocolate chips: 1-2 cups, for chocolatey goodness

Step 1:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2:

In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.

Step 3:

In a large bowl, cream butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).

Step 4:

Mix in eggs and vanilla extract until well combined (about 2 minutes).

Step 5:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6:

Gently fold in rolled oats, Rice Krispie cereal, and chocolate chips until evenly distributed.

Step 7:

Use a cookie scoop to place dough balls on the prepared baking sheet, leaving 2 inches between each.

Step 8:

Bake for 9-10 minutes or until the edges are lightly golden brown.

Step 9:

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

• Store in an airtight container at room temperature for up to a week.
• For extra chewiness, store with a slice of bread in the container to keep cookies moist.

• Feel free to add more chocolate chips if you prefer extra chocolatey cookies!
• Use fresh Rice Krispies for the best crunch in your cookies.

Tips from Well-Known Chefs

• Chef Ellie suggests chilling the dough for 30 minutes for thicker, bakery-style cookies.
• Chef Tom recommends using a mix of milk and dark chocolate chips for a richer flavor profile.

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