Crispy Rice Krispie Chocolate Chip Cookies
Buttery cookies with crisp rice cereal and chocolate chips for extra crunch and soft centers.
Ingredients
- 1 cup unsalted butter softened, 225 g
- 1 cup granulated sugar 200 g
- 1/2 cup light brown sugar 100 g
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour 315 g
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups Rice Krispies cereal 90 g
- 1 1/2 cups semi-sweet chocolate chips 270 g
- 1/2 cup mini marshmallows optional
- flaky sea salt optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet and mix until combined.
- Fold in Rice Krispies and chocolate chips gently.
- Scoop 2-tbsp portions onto baking sheet.
- Bake 10 to 12 minutes, until edges are golden.
- Cool and enjoy.
Notes
Chill dough for 30 minutes for thicker cookies.
Use gluten-free flour and certified gluten-free crisp rice cereal for a GF version.
Store cookies in an airtight container at room temperature for up to 5 days.
For a s'more-like cookie, fold in the optional mini marshmallows with the chocolate chips.
Use gluten-free flour and certified gluten-free crisp rice cereal for a GF version.
Store cookies in an airtight container at room temperature for up to 5 days.
For a s'more-like cookie, fold in the optional mini marshmallows with the chocolate chips.