Description
A delightful fusion of two beloved treats, these cookies combine the chewy, crispy nature of Rice Krispies cereal with the classic comfort of a chocolate chip cookie. The result is a soft, chewy cookie with surprising pops of crunch that elevates the traditional chocolate chip experience.
Ingredients
½ cup Salted Butter, softened
½ cup Granulated Sugar
½ cup Light Brown Sugar, packed
1 Large Egg, room temperature
1 teaspoon Vanilla Extract
½ teaspoon Baking Powder
1 ½ cups All-Purpose Flour
1 cup Semi-Sweet Chocolate Chips
2 cups Rice Krispies Cereal
Instructions
Preheat oven to 375°F (190°C).
Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chocolate chips.
Gently fold in the Rice Krispies cereal.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For even richer flavor, use a mix of semi-sweet and dark chocolate chips.
If you prefer a less sweet cookie, reduce the granulated sugar by 1 tablespoon.
Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg