Rice Krispie Chocolate Chip Cookies
Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 1/2 cups Rice Krispies cereal
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
Gently fold in the chocolate chips and Rice Krispies cereal, being careful not to crush the cereal.
Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
For extra crispy cookies, let the dough rest in the fridge for 30 minutes before baking.
Swap half of the chocolate chips for butterscotch chips for a fun twist!
