Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups Rice Krispies cereal
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and Rice Krispies cereal gently to avoid crushing the cereal.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown but the center is still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be gentle when folding in the Rice Krispies to maintain their crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra gooey cookies, slightly underbake them and let them cool on the tray.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~150
- Sugar: ~10g
- Sodium: ~80mg
- Fat: ~7g
- Saturated Fat: ~4g
- Unsaturated Fat: ~2g
- Trans Fat: ~0g
- Carbohydrates: ~20g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~15mg
Keywords: cookies, Rice Krispie cookies, chocolate chip cookies, crispy cookies, chewy cookies