Description
Irresistible rice krispie chocolate chip cookies blend crispy cereal with classic cookie comfort. Chocolate lovers will savor these sweet, crunchy treats that combine nostalgic textures and rich flavors in one delightful dessert.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 cups (250 g) semi-sweet chocolate chips
- 2 cups (50 g) Rice Krispies cereal
- 2 cups (250 g) all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Oven Preparation: Heat oven to 350F (175C) and line two baking sheets with parchment paper or silicone mats for seamless cookie release.
- Base Mixture: Cream softened butter with brown and granulated sugars until light and fluffy, creating a smooth foundational texture for the cookies.
- Liquid Integration: Blend eggs one at a time, incorporating vanilla extract to create a uniform, silky emulsion that binds the cookie components together.
- Dry Ingredient Combination: Sift flour, baking soda, and salt together, then gently fold into the wet mixture, minimizing mixing to preserve the dough’s delicate structure.
- Final Composition: Carefully fold chocolate chips and Rice Krispies into the dough, ensuring even distribution while maintaining the cereal’s crisp texture.
- Baking Process: Scoop uniform dough portions onto prepared sheets, spacing them two inches apart. Bake for 10-12 minutes until edges turn golden brown and centers remain slightly soft. Allow cookies to rest on the baking sheet for five minutes before transferring to a wire rack for complete cooling and setting.
Notes
- Prevent Cereal Crumbling: Fold Rice Krispies gently to maintain their crunch and prevent crushing, which preserves the unique texture of the cookies.
- Temperature Matters: Use room temperature butter and eggs for smoother mixing and better cookie consistency, ensuring even ingredient incorporation.
- Minimize Mixing: Stir dry ingredients into wet components just until combined to avoid tough, dense cookies and preserve a tender crumb.
- Cooling Technique: Allow cookies to rest on the baking sheet for five minutes before transferring to a wire rack, which helps them set and prevents breaking during transfer.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 200
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg