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.
INGREDIENTS- 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.