Rice Krispie Chocolate Chip Cookies
If you’re a fan of classic chocolate chip cookies but love a little extra crunch, you’re in for a treat! These Rice Krispie Chocolate Chip Cookies offer the perfect blend of soft, chewy cookie goodness with the light, crispy texture of puffed rice cereal. Each bite brings buttery sweetness, melty chocolate, and the delightful crunch that makes these cookies irresistible.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups rolled oats
- 2 cups Rice Krispie cereal
- 1 to 2 cups semi-sweet chocolate chips
How to Make Rice Krispie Chocolate Chip Cookies
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream Butter & Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add Eggs & Vanilla: Mix in the eggs and vanilla extract until fully combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Extras: Gently fold in the rolled oats, Rice Krispie cereal, and chocolate chips.
- Form Cookies: Scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 9–10 minutes, or until the edges are lightly golden.
- Cool & Enjoy: Allow cookies to cool on the sheet for a few minutes before transferring them to a wire rack.
