Rice Krispie Chocolate Chip Cookies are the ultimate hybrid of textures and flavors. Imagine the buttery crunch of crispy rice cereal perfectly balanced with the gooey decadence of chocolate chips, all wrapped in a soft yet chewy cookie base. These cookies combine the nostalgia of childhood cereal with the timeless indulgence of chocolate chip cookies, making them an irresistible treat for kids and adults alike. Whether for a casual snack, a bake sale, or a holiday spread, this recipe will elevate your cookie game to new heights.
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- 2 cups (50g) Rice Krispie cereal
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly without sticking.
Step 2: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 5: Gently fold in the chocolate chips using a spatula. Be careful not to overmix to avoid tough cookies.
Step 6: Add the Rice Krispie cereal to the dough, folding gently to distribute it evenly without crushing the cereal. This ensures the cookies maintain their crisp texture.
Step 7: Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown, and the centers look slightly underbaked.
Step 9: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.
Variation
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Nutty Twist: Add 1/2 cup of chopped pecans, walnuts, or almonds for added crunch and a nutty flavor.
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Peanut Butter Lover’s Version: Replace 1/4 cup of butter with 1/4 cup of creamy peanut butter for a rich, nutty undertone.
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White Chocolate & Cranberry: Swap semi-sweet chocolate chips with white chocolate chips and add 1/2 cup of dried cranberries for a festive twist.
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Gluten-Free Option: Use gluten-free all-purpose flour and certified gluten-free crispy rice cereal to make this recipe gluten-free.
Cooking Note
- Ensure the butter is softened but not melted for optimal creaming and texture.
- Do not skip preheating the oven to achieve even baking.
- Allowing the cookies to cool slightly on the baking sheet helps them set properly before transferring them.
Serving Suggestions
- Serve these cookies warm with a glass of cold milk for a classic pairing.
- Crumble them over vanilla ice cream for a quick and easy dessert.
- Package them in festive tins or boxes for gifting during the holidays.
Tips
- Chill the dough for 30 minutes before baking if you prefer thicker cookies.
- Use a cookie scoop for uniform portions and consistent baking.
- If you like a mix of chocolate textures, use a combination of milk, dark, and white chocolate chips.
Prep Time: 15 minutes
Cooking Time: 10-12 minutes per batch
Total Time: 25-27 minutes
Nutritional Information
-
Calories: 210 per cookie
-
Protein: 2g
-
Sodium: 80mg
FAQs
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be stored in the refrigerator for up to 3 days. Let it come to room temperature before baking.
Q: Can I freeze the cookies?
A: Yes, baked cookies freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I substitute the Rice Krispies?
A: Yes, you can use other crisped rice cereals or even crushed cornflakes for a similar texture.
Q: Why do my cookies spread too much?
A: This could happen if the butter is too soft or melted. Chilling the dough before baking can help prevent excess spreading.
Conclusion
Rice Krispie Chocolate Chip Cookies are a delightful fusion of textures and flavors, perfect for any occasion. Their unique combination of crisp cereal and gooey chocolate makes them an instant hit with everyone who tries them. Whether you stick to the classic recipe or experiment with variations, these cookies are bound to become a favorite in your baking repertoire. So grab your apron and start baking—your taste buds will thank you!
Print
Crispy Meets Gooey: Rice Krispie Chocolate Chip Cookies
- Total Time: 25-27 minutes
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- 2 cups (50g) Rice Krispie cereal
Instructions
Preparation
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly without sticking.
Step 2: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 5: Gently fold in the chocolate chips using a spatula. Be careful not to overmix to avoid tough cookies.
Step 6: Add the Rice Krispie cereal to the dough, folding gently to distribute it evenly without crushing the cereal. This ensures the cookies maintain their crisp texture.
Step 7: Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown, and the centers look slightly underbaked.
Step 9: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.
Notes
Cooking Note
- Ensure the butter is softened but not melted for optimal creaming and texture.
- Do not skip preheating the oven to achieve even baking.
- Allowing the cookies to cool slightly on the baking sheet helps them set properly before transferring them.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
Nutrition
- Calories: 210 per cookie
- Sodium: 80mg
- Protein: 2g