Rice Krispie Chocolate Chip Cookies
Crispy, chewy, and packed with flavor, these Rice Krispie Chocolate Cookies are a fun twist on a classic treat—easy to bake and impossible to resist
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour – The base of your cookie dough for structure and softness.
- ½ teaspoon baking soda – Helps the cookies rise slightly and keeps them from being too dense.
- ¼ teaspoon salt – Enhances flavor and balances the sweetness.
Wet Ingredients
- ½ cup 1 stick unsalted butter, softened – Provides a rich, buttery flavor and helps with texture.
- ½ cup brown sugar – Adds a chewy texture and a hint of caramel flavor.
- ¼ cup granulated sugar – For added sweetness and a slightly crisp edge.
- 1 large egg – Binds the ingredients and adds moisture.
- 1 teaspoon vanilla extract – Brings warmth and depth to the flavor profile.
Mix-Ins and Texture Additions
- 1 cup semi-sweet chocolate chips – The key to rich melty pockets of chocolate in every bite.
- 1 ½ cups Rice Krispies cereal – Gives the cookies their signature light crispy crunch. Make sure to fold them in gently to maintain their airy texture.
Optional Add-Ins (Customize Your Cookies)
- ½ cup white chocolate chips or milk chocolate chips – For extra sweetness or flavor variety.
- ½ cup chopped nuts walnuts, pecans, or almonds – Adds richness and a crunchy texture.
- Pinch of cinnamon – For a subtle warm note if you want to elevate the flavor profile.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- To prevent the cookies from sticking and to ensure even baking, line your baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
- In a medium-sized bowl, thoroughly combine the flour, baking soda, and salt using a whisk.
- Set aside — this will be added to your wet mixture later.
Step 3: Cream the Butter and Sugars
- Cream butter, brown sugar, and sugar in a bowl.
- Use a hand mixer or stand mixer on medium speed to cream the butter and sugars together for 2–3 minutes until the mixture is light and fluffy.
Step 4: Add the Egg and Vanilla
- Add egg and vanilla to creamed mixture.
- Mix again until well combined and smooth.
Step 5: Combine Wet and Dry Mixtures
- Gradually add dry ingredients.
- Mix on low speed or stir with a spatula until just combined.
- Avoid overmixing, which can make the cookies dense.
Step 6: Fold in the Chocolate Chips and Rice Krispies
- Gently fold in the semi-sweet chocolate chips and Rice Krispies cereal using a spatula.
- Be careful not to crush the cereal — you want those airy pockets for a crispy texture.
Step 7: Scoop the Dough
- Use a cookie scoop or tablespoon to portion out equal-sized dough balls.
- Place 2 inches apart on the baking sheet. This prevents cookies from sticking together as they spread.
Step 8: Bake the Cookies
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Do not overbake — cookies will continue to firm up as they cool.
Step 9: Cool the Cookies
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely. This helps retain the crisp edge while the center stays soft and chewy.
Notes
Nutrition Information (Per Serving – Approximate):
- Calories: 170
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 110mg
- Carbohydrates: 23g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2g