Rice Krispie Chip Cookies (Print-Friendly Version)
Chewy cookies with chocolate chips and crunchy cereal in every bite
# What You'll Need:
→ Dough Base
01 -
1 cup (226g) unsalted butter, softened
02 -
3/4 cup (150g) granulated sugar
03 -
3/4 cup (165g) packed light brown sugar
04 -
2 large eggs, at room temperature
05 -
1 tablespoon (15ml) pure vanilla extract
→ Dry Ingredients
06 -
2 1/4 cups (280g) all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Mix-ins
09 -
1 1/2 cups (255g) semi-sweet chocolate chips
10 -
1 1/2 cups (45g) Rice Krispies cereal
11 -
Optional: 1/2 cup (60g) chopped pecans
12 -
Optional: 1/4 teaspoon ground cinnamon
# How to Make It:
01 -
Bring butter and eggs to room temperature. Measure all ingredients to streamline the process.
02 -
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes using an electric mixer.
03 -
Blend in eggs and vanilla extract until the mixture is smooth.
04 -
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients just until combined.
05 -
Gently stir in chocolate chips and Rice Krispies using a spatula to preserve texture. Add pecans or cinnamon if using.
06 -
For thicker cookies, refrigerate the dough for 30 minutes before baking.
07 -
Preheat oven to 375°F (190°C). Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10–12 minutes or until edges are golden.
08 -
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
# Additional Tips:
01 -
Chilling the dough yields thicker cookies with less spread.
02 -
Gently folding in Rice Krispies preserves their crunchy texture.
03 -
Storing cookies with a slice of bread keeps them soft longer.