Description
These Crispy Rice Chocolate Chip Delights combine the rich, gooey goodness of classic chocolate chip cookies with the light, satisfying crunch of puffed rice cereal. They’re quick to make, fun to eat, and perfect for everything from lunchbox treats to holiday cookie swaps!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons pure vanilla extract
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon sea salt
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2 cups Rice Krispies cereal
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1 1/2 cups semi-sweet chocolate chips
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Optional: 1/2 cup chopped walnuts or pecans
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Cream together butter, brown sugar, and white sugar until light and fluffy (3–5 minutes).
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Add eggs one at a time, mixing after each, then stir in vanilla.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add the dry mixture to the wet mixture, mixing until just combined.
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Fold in chocolate chips and Rice Krispies cereal gently to preserve the cereal’s crunch.
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Scoop dough into 1.5-inch balls and place 2 inches apart on baking sheets.
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Bake for 10–12 minutes or until edges are golden and centers are soft.
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Let cookies cool for 5 minutes on the tray, then transfer to a wire rack.
Notes
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For thicker cookies, chill the dough for 30–60 minutes before baking.
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Swap semi-sweet chips for dark chocolate, white chocolate, or peanut butter chips for a custom twist.
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Add a pinch of cinnamon or a handful of marshmallows for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American