Description
These cookies are buttery and soft on the inside, with a light crunch from Rice Krispies on the outside. Perfect for snacking, sharing, or any occasion that calls for a sweet treat!
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340 g) semi-sweet chocolate chips
- 2 cups (50 g) Rice Krispies cereal
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the wet ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined.
- Fold in the chocolate chips and Rice Krispies:
- Gently fold in the chocolate chips and Rice Krispies cereal, being careful not to crush the cereal too much.
- Scoop the dough:
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crunch, you can lightly toast the Rice Krispies before adding them to the dough.
- Add a pinch of cinnamon for a subtle warmth, or swap semi-sweet chocolate chips with white chocolate chips for variation.
- Store the cookies in an airtight container at room temperature for up to 5 days.