Crunchy Chocolate Chip Rice Krispie Cookies to Love!
These delightful cookies combine the chewiness of traditional chocolate chip cookies with the satisfying crunch of Rice Krispies, making for a fun and flavorful treat perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened Let the butter soften at room temperature.
- 1 cup brown sugar, packed Use light or dark brown sugar as preferred.
- 1 cup granulated sugar
- 2 large eggs Can substitute with flaxseed meal for a vegan option.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda Ensure it is fresh for proper leavening.
- 1/2 teaspoon salt Use more or less to taste.
- 2 cups chocolate chips Use milk, dark, or white chocolate as preferred.
- 3 cups Rice Krispies cereal
Instructions
Preparation
- Gather and measure all your ingredients, letting the butter soften at room temperature.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
- In another bowl, whisk together flour, baking soda, and salt for even distribution.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Fold in chocolate chips and Rice Krispies gently.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. For best results, don’t skip the cooling time and consider adding sea salt on top before baking for an enhanced flavor.