Description
Irresistible rice krispie chocolate chip cookies merge classic comfort with playful crunch, blending sweet nostalgia and modern dessert creativity. Crispy cereal meets gooey chocolate in each delightful bite, promising pure indulgence that will delight cookie enthusiasts everywhere.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g / 8.8 ounces) all-purpose flour
- 2 cups (340 g / 12 ounces) semi-sweet chocolate chips
- 2 cups (50 g / 1.8 ounces) Rice Krispies cereal
Sweeteners and Binding Agents:
- 1 cup (225 g / 8 ounces) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350F (175C) and prepare two baking sheets with parchment paper or silicone mats for optimal cookie performance.
- Cream softened butter with brown and granulated sugars in a large mixing bowl, whipping until the mixture becomes light and airy, approximately 2-3 minutes.
- Incorporate eggs individually into the butter-sugar mixture, then blend in vanilla extract until the mixture achieves a smooth, uniform consistency.
- In a separate bowl, combine flour, baking soda, and salt through a gentle whisking motion, then gradually integrate these dry ingredients into the wet mixture, stirring until just incorporated.
- Delicately fold chocolate chips and Rice Krispies cereal into the dough, taking care to maintain the cereal’s structural integrity and prevent excessive crushing.
- Utilize a cookie scoop or tablespoon to portion rounded dollops of dough onto prepared baking sheets, ensuring approximately 2 inches of spacing between each cookie.
- Slide the baking sheets into the preheated oven and bake for 10-12 minutes, targeting a golden-brown edge while maintaining a slightly soft center.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then carefully transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Achieve the perfect texture by softening butter at room temperature for 30 minutes before creaming, ensuring smoother mixing and better cookie consistency.
- Prevent cereal from getting soggy by folding Rice Krispies gently and adding them last, maintaining their crispy crunch throughout the cookie.
- Balance sweetness by using half dark chocolate chips and half milk chocolate chips, creating a more complex flavor profile that isn’t overly sugary.
- Create gluten-free options by substituting all-purpose flour with a 1:1 gluten-free baking blend, keeping the recipe accessible for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 202
- Sugar: 10 g
- Sodium: 93 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg