These cookies are a perfect blend of soft, chewy, and crispy — thanks to the surprise addition of Rice Krispies cereal! Each bite delivers a delicious crunch along with the rich flavor of chocolate chips and buttery cookie goodness.
Ingredients
Wet Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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½ cup packed brown sugar
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2 large eggs
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1 teaspoon vanilla extract
Dry Ingredients:
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2½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
Mix-ins:
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1 cup Rice Krispies cereal
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1 cup chocolate chips (or chocolate chunks for a richer bite)
Directions
1. Preheat & Prepare
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or lightly grease them.
2. Cream Butter & Sugars
In a large bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar until light, fluffy, and pale — about 2–3 minutes.
3. Add Eggs & Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
5. Mix Wet & Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix — this keeps your cookies tender.
6. Fold in the Good Stuff
Using a spatula, gently fold in the Rice Krispies and chocolate chips until evenly distributed.
7. Scoop & Space
Scoop the dough using a cookie scoop or tablespoon onto the prepared baking sheets. Leave 2 inches of space between each cookie to allow for spreading.
8. Bake
Bake in the preheated oven for 10–12 minutes, or until the edges are golden but the centers are still soft.
9. Cool
Let the cookies rest on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
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Extra Gooey? Add an extra ¼ cup chocolate chips on top of the scooped dough for picture-perfect cookies.
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Nutty Crunch: Stir in ½ cup chopped pecans, walnuts, or macadamia nuts.
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Flavor Twist: Swap vanilla for almond extract for a nutty background.
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Dried Fruit: Add ⅓ cup dried cranberries or cherries for a sweet tang.
⏲️ Prep & Baking Time
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Prep Time: 20 minutes
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Bake Time: 10–12 minutes per batch
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Total Time: ~30–35 minutes
Yield & Nutrition
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Makes: About 24–30 cookies
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Calories: ~180 per cookie (approx., depending on size and add-ins)
Storage
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Room Temp: Store in an airtight container for up to 5 days.
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Freezer (Unbaked Dough): Freeze scooped dough on a tray, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to baking time.
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Freezer (Baked Cookies): Cool completely and freeze in layers between parchment for up to 2 months.
Serving Ideas
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Enjoy warm with a glass of milk
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Crumble over vanilla ice cream
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Stack with marshmallow fluff for a fun cookie sandwich!
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