Rice Krispie Chocolate Chip Cookies
Satisfy your sweet tooth with Rice Krispie Chocolate Chip Cookies. These delicious treats offer a crunchy-chewy texture and a fun spin on a classic favorite!
Ingredients
All-Purpose Flour (2 cups):
- The main component for the structure of the cookie. If you prefer a chewier texture, try swapping out some of the flour with cornstarch or use a mix of bread flour and all-purpose flour for a different texture.
Rice Krispies (1 ½ cups):
- The key ingredient that gives the cookie its crunchy texture, similar to a rice krispie treat, but in cookie form. Make sure to use fresh cereal, as stale ones will lose their crunch.
Chocolate Chips (1–1 ½ cups):
- Semi-sweet is the go-to choice, but you can also use milk chocolate, dark chocolate, or white chocolate, depending on your preference. Feel free to mix different types of chocolate for a fun variety.
Unsalted Butter (¾ cup / 1½ sticks), softened:
- Butter provides richness and flavor, keeping the cookies soft and chewy on the inside. Be sure it’s softened (at room temperature) to make mixing with sugar easier.
Granulated Sugar (½ cup):
- Adds sweetness to the cookies and helps them spread. If you like them crunchier, you can add a bit more sugar, but keep an eye on how they brown.
Brown Sugar (½ cup, packed):
- Brings a rich sweetness and moisture to the cookies, preventing them from drying out. You can use either light or dark brown sugar, with dark brown giving a deeper molasses flavor.
Egg (1 large):
- Helps bind the ingredients together and contributes to the cookie’s structure. For a softer cookie, you can use two eggs, but it will slightly change the ratio of ingredients. One egg is usually sufficient
Vanilla Extract (1 teaspoon):
- Adds a lovely flavor to the cookies. If you’re feeling adventurous, you can swap it with almond or maple extract for a different flavor profile, but vanilla complements chocolate perfectly.Baking Soda (1 teaspoon): Helps the cookies rise and stay tender, creating a perfect texture when combined with the brown sugar
Salt (½ teaspoon):
- Balances out the sweetness. If you use salted butter, reduce or omit the extra salt to avoid making them too salty.
Optional Add-Ins:
- Chopped Nuts: Walnuts or pecans provide a great crunch and extra texture.
- Cocoa Powder: Add 2 tablespoons of cocoa powder in place of some of the flour for a chocolate-flavored twist.
- Coconut Flakes: Toasted coconut pairs wonderfully with the chocolate and cereal.
- Butterscotch Chips: For a richer flavor, butterscotch chips can add a caramel-like sweetness when combined with chocolate chips.
Instructions
Step 1: Preheat the Oven and Set Up the Baking Sheet
- Begin by preheating your oven to 350°F (175°C).
- Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and make cleaning up easier later on.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl or using a stand mixer, combine ¾ cup softened butter, ½ cup granulated sugar, and ½ cup packed brown sugar.
- Beat the mixture for 2–3 minutes until it becomes light and fluffy. This helps incorporate air into the dough, resulting in a chewy center and slightly crispy edges.
Step 3: Add the Egg and Vanilla
- Add 1 large egg and 1 teaspoon vanilla extract to the mixture, and mix until fully incorporated.
- Be sure to scrape down the sides of the bowl to ensure everything is evenly blended, as lumps of butter or sugar can remain if you skip this step.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- This step ensures the baking soda is evenly spread throughout the flour.
Step 5: Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Mix on low to medium speed, or fold by hand to avoid overmixing. Once the flour is no longer visible, stop mixing, as overmixing can lead to dense cookies.
Step 6: Stir in Chocolate Chips and Rice Krispies
- Gently fold in 1–1½ cups chocolate chips (semi-sweet, milk, or dark) and 1½ cups Rice Krispies cereal.
- Be careful when mixing to avoid crushing the cereal, which will help keep the crunch intact.
Step 7: Portion the Dough
- Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto your lined cookie sheet.
- Leave about 2 inches between each cookie to allow for spreading. For larger cookies, use a bigger scoop and increase the baking time by a minute or two.
Step 8: Bake the Cookies
- Place the baking sheet in your preheated oven. Bake for 10–12 minutes, or until the edges are lightly golden brown.
- The centers may seem a bit soft, but they will firm up as they cool. Avoid overbaking to prevent them from becoming too crispy or dry.
Step 9: Cool and Enjoy
- Let the cookies sit on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.
- Enjoy them warm for gooey chocolate or wait until they cool for the perfect crisp-chew balance.
Notes
Nutrition Information (Per Serving)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 3g
- Protein: 2g
- Carbohydrates: 17g
- Fiber: 0.5g
- Sugars: 10g
- Sodium: 110mg