Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal
- 2 cups chocolate chips (milk or semi-sweet)
- Optional: 1 cup chopped pecans or walnuts, 1/2 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars in a large bowl until light and fluffy.
- Add eggs and vanilla, beating well after each addition.
- Combine dry ingredients (flour, baking soda, salt) in a separate bowl, then gradually mix into the wet ingredients.
- Fold in Rice Krispies and chocolate chips until evenly distributed.
- Scoop dough onto baking sheets, spacing cookies about 2 inches apart.
- Bake for 8–10 minutes until golden brown at the edges but soft in the center.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Notes
- For chewier cookies, reduce baking time by 1–2 minutes.
- For extra crunch, toast the Rice Krispies before adding them.
- Store cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 24 cookies