Irresistible Rice Krispies Chocolate Chip Cookies
A delightful spin on your favorite chocolate chip cookie, these treats are rolled in Rice Krispies for a crispy edge and chewy center. They’re kid-friendly, bake-sale approved, and perfect with a cold glass of milk!
Ingredients
- 1 cup 225g unsalted butter, softened to room temperature
- 1 cup 200g granulated sugar
- 2 large eggs
- 2 teaspoons 10mL pure vanilla extract
- 2½ cups 315g all-purpose flour
- 1 teaspoon 5g baking soda
- ½ teaspoon 3g salt
- 1 12 oz / 340g bag semi-sweet chocolate chips
- 3½ cups 90g Rice Krispies cereal
Instructions
- Preheat oven to 325°F (163°C); center rack.
- Cream butter and sugar until light and fluffy (2–3 min).
- Add eggs one at a time, then vanilla; mix until smooth.
- In separate bowl, whisk flour, baking soda, and salt.
- Add gradually to wet mixture.
- Fold in chocolate chips.
- See full steps with tips & photos → https://wimpysdiner.net/irresistible-rice-krispies-chocolate-chip-cookies
Notes
- Use fresh Rice Krispies for maximum crispiness.
- You can chill the dough for thicker cookies.
- Try mini chocolate chips for more even chocolate distribution.