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Rice Krispie Chocolate Chip Cookies Recipe

Rice Krispie Chocolate Chip Cookies Recipe
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★★★★★

4.7 from 19 reviews

These Rice Krispie Chocolate Chip Cookies combine the classic crunch of Rice Krispies cereal with rich semi-sweet chocolate chips for a delightful twist on traditional chocolate chip cookies. Perfectly soft and chewy with a crispy exterior, they make a delicious treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons (10mL) pure vanilla extract

Dry Ingredients

  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt

Add-ins and Coating

  • 1 12 oz / 340g bag semi-sweet chocolate chips
  • 3 ½ cups (90g) Rice Krispies cereal

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Ensure the oven rack is positioned in the center for even baking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, cream together the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, approximately 2-3 minutes.
  3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Follow by mixing in the vanilla extract until the mixture is smooth and uniform.
  4. Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Gradually add the dry ingredients to the butter mixture in three additions, mixing on low speed after each addition until just combined. Avoid overmixing to prevent a dense texture.
  5. Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
  6. Coat with Rice Krispies: Pour the Rice Krispies cereal into a shallow bowl. Using a cookie scoop or tablespoon, portion the dough into uniform balls. Roll each dough ball in the Rice Krispies, pressing lightly to ensure the cereal adheres to the surface.
  7. Arrange and Bake: Place the coated dough balls onto parchment-lined baking sheets, spacing them approximately 2 inches apart to allow for spreading. Lightly press down on each dough ball to slightly flatten it. Bake in the preheated oven for 23-25 minutes, or until the edges are set and the cereal coating is a light golden brown. Monitor the cookies closely during the final minutes to prevent overbrowning.
  8. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely before serving. Store any leftovers in an airtight container to maintain freshness.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with sugar.
  • Do not overmix when combining wet and dry ingredients to keep cookies tender.
  • Press the dough balls gently when placing on the baking sheet to help them spread evenly.
  • Watch cookies closely towards the end of baking as the Rice Krispies can brown quickly.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: Rice Krispie cookies, chocolate chip cookies, crunchy cookies, easy cookie recipe, baked treats, semi-sweet chocolate chip cookies

Find it online: https://leofoster.com/rice-krispie-chocolate-chip-cookies-recipe/