Crispy Rice Chocolate Chip Cookies

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups crispy rice cereal (such as Rice Krispies)
  • 1 1/2 cups semi-sweet chocolate chips

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy cleanup.

2. Cream the Butter and Sugars:

  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can do this with a hand mixer or stand mixer on medium speed for about 2-3 minutes.

3. Add the Eggs and Vanilla:

  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract.

4. Mix the Dry Ingredients:

  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Add the Rice Cereal and Chocolate Chips:

  • Gently fold in the crispy rice cereal and chocolate chips. The rice cereal will add a nice crunch to the cookies, so be sure to mix it evenly without crushing it too much.

6. Scoop the Dough:

  • Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1-2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. The dough may be slightly thicker due to the rice cereal, but that’s okay!

7. Bake the Cookies:

  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown, and the centers are set. Keep an eye on them, as baking times may vary slightly depending on your oven.
  • For crispier cookies, you can bake them for an extra minute or two, but be careful not to overbake.

8. Cool the Cookies:

  • Remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.

Storage:

  • Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them for up to 2-3 months.

Nutrition (Per Cookie – Based on 24 servings):

  • Calories: 180-200
  • Fat: 10-12g
  • Carbs: 22-24g
  • Protein: 2g
  • Sugar: 12-14g

Tips and Variations:

  • Add-ins: You can mix in other ingredients like chopped nuts (walnuts, pecans, etc.) or dried fruit (raisins, cranberries) for extra flavor and texture.
  • For Chewier Cookies: If you prefer a chewier texture, slightly reduce the amount of flour and/or rice cereal.
  • Chocolate Variations: Swap out semi-sweet chocolate chips for milk chocolate or white chocolate chips for a different flavor profile.
  • For Extra Crunch: You can sprinkle a bit of sea salt on top of each cookie before baking for a sweet and salty contrast.

These Crispy Rice Chocolate Chip Cookies are a delightful twist on the classic, with the added crunch of rice cereal for an extra fun texture! Perfect for cookie lovers, they’ll satisfy both your craving for something sweet and your love for crispy treats! Enjoy!