Perfect Rice Krispie Chocolate Chip Cookies in Just 27 Minutes
Craving something delicious, crispy, and chewy all at once? These Perfect Rice Krispie Chocolate Chip Cookies are exactly what you need! Imagine biting into a warm, gooey cookie with the crunch of Rice Krispies—totally irresistible.
Servings: 12
Calories: 180kcal
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 cup 220g packed brown sugar (for extra chewiness)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups 240g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups 160g Rice Krispies cereal
- 2 cups 340g chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). This ensures your cookies bake evenly and come out with perfectly crispy edges and chewy centers.
- Beat together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add eggs and vanilla extract, mixing until smooth and well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually mix the dry ingredients into the wet mixture, stirring softly until all combined.
- Don’t overmix; the dough should be thick and a little sticky.
- Gently fold in the Rice Krispies cereal and chocolate chips.
- Scoop dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Gently flatten the tops with a spoon for a perfect shape.
- Bake for 12 minutes, or until the edges turn golden brown. The centers might appear soft, but they will firm up as they cool.
- Give the cookies 5 minutes to cool on the baking sheet before transferring them to a wire rack to finish cooling. Enjoy the crispy, chewy deliciousness!
Notes
- Chill the dough for 30 minutes for thicker, chewier cookies.
- For a crunchier texture, bake a little longer, but keep an eye on them to prevent burning.
- Don’t overmix the dough, mix until combined to avoid tough cookies.