Rice Krispie Chocolate Chip Cookies

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Chewy, buttery, and perfectly crisp on the edges, these Rice Krispie Chocolate Chip Cookies are a game changer. Think of your favorite chocolate chip cookie, then imagine it laced with crunchy cereal pockets that pop with every bite. It’s a nostalgic nod to childhood breakfasts, now turned into a crave-worthy dessert.

What makes these cookies stand out is the texture. While the chocolate chips bring their usual gooey goodness, the Rice Krispies add a toasted crunch that balances the sweet richness beautifully. Perfect for after-school treats, casual gatherings, or late-night snacking with a glass of cold milk.

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Ingredients for this Rice Krispie Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips
• 2 1/2 cups Rice Krispies cereal

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a soft and chewy cookie texture.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until evenly incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until combined.

Step 4: Fold in the Chocolate Chips and Rice Krispies

Gently fold in the chocolate chips and Rice Krispies cereal. Be careful not to overmix to maintain the cereal’s crunch.

Step 5: Portion and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough and place them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.

Step 6: Cool and Serve

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

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Frequently Asked Questions

How do I keep the Rice Krispies from going soggy?

Make sure the cookies are completely cool before storing and use an airtight container to preserve crunch.

Can I use other types of cereal?

Yes! Cornflakes or crisped rice alternatives work well. Just ensure they stay crisp when baked.

Can I use dark or milk chocolate chips instead?

Absolutely. Adjust to your preference—just maintain the same chip quantity.

Do I need to chill the dough?

No chilling is required, but you can refrigerate the dough for 30 minutes if you want slightly thicker cookies.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and check that your cereal is certified gluten-free.

Why did my cookies spread too much?

Too-warm butter or overmixing could be the cause. Use room temperature butter and mix until just combined.

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