Description
These Rice Krispie Chocolate Chip Cookies combine the delightful crunch of Rice Krispies and oats with rich semi-sweet chocolate chips for a chewy, crispy texture. Perfectly balanced sweetness and a buttery base make these cookies a delicious treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups rolled oats
- 2 cups Rice Krispie cereal
Wet Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
Add-ins
- 1-2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until evenly combined. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, which usually takes 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is smooth and fully incorporated.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cookies tender.
- Fold in oats, Rice Krispies, and chocolate chips: Stir in the rolled oats, Rice Krispie cereal, and semi-sweet chocolate chips evenly throughout the cookie dough.
- Portion the dough: Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 9 to 10 minutes, or until the cookie edges turn a light golden brown, indicating they are cooked through but still soft inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them onto a wire rack to cool completely before serving or storing.
Notes
- For chewier cookies, slightly underbake and allow residual heat to finish cooking as they cool.
- If you prefer crunchier cookies, bake an extra 1-2 minutes but watch carefully to prevent burning.
- You can adjust the amount of chocolate chips from 1 to 2 cups depending on how chocolatey you like your cookies.
- Make sure butter is softened, not melted, for proper creaming with sugars.
- Store cooled cookies in an airtight container at room temperature for up to one week.
