Rice Krispie Chocolate Chip Cookies
These Rice Krispie Chocolate Chip Cookies combine a buttery, chewy cookie dough with crispy puffed rice cereal and two kinds of chocolate for an irresistible texture. Perfect for bake sales, holiday cookie boxes, or a fun weeknight treat.
Equipment
- Electric mixer
- Large mixing bowl
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop (2-tablespoon)
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk
- 1 tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 cups puffed rice cereal Rice Krispies
- 1 cup dark chocolate chunks roughly chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, egg yolk, and vanilla extract until smooth and combined, about 1 minute.
- In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add to the wet ingredients on low speed, mixing just until no streaks of flour remain.
- Using a rubber spatula, gently fold in the puffed rice cereal, dark chocolate chunks, and semi-sweet chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place 2 inches apart on the sheets.
- Bake one sheet at a time on the middle rack for 10-12 minutes, until edges are golden and centers look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft.
Freezing: Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes.
Reheating: Warm cookies in a 300°F oven for 3-4 minutes or microwave for 10-15 seconds to refresh.
Best Tips: Chill the dough for thicker cookies. Fold in cereal gently to keep it crunchy. Underbake slightly for chewy centers.
Variations: Swap dark chocolate for milk chocolate, add 1/2 cup toasted nuts, or use white chocolate and dried cranberries for a festive twist.