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Rice Krispie Chocolate Chip Cookies

A nostalgic twist on the classic chocolate chip cookie, featuring toasted rice cereal for an irresistible crunch and chewy center.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Retro
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Add-ins
  • 2 cups Rice Krispies cereal or any crisped rice cereal
  • 2 cups chocolate chips semi-sweet

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Wire rack
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Gently fold in the chocolate chips and Rice Krispies cereal with a spatula.
  6. Scoop dough into rounded balls and place onto baking sheets, spaced 2 inches apart.
  7. Bake for 10-12 minutes until edges are golden brown. Centers may look slightly soft.
  8. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Do not overmix when adding the cereal to keep the puffs intact.