Description
Soft, chewy, and packed with a delightful crunch from Rice Krispies, these cookies are a game-changer for your cookie collection! Perfectly sweet and loaded with chocolate chips, they’re the ultimate treat for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups crispy rice cereal (Rice Krispies)
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the Mix-Ins: Gently fold in the Rice Krispies and chocolate chips.
- Shape the Dough: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra crunch, try lightly toasting the Rice Krispies before folding them into the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg