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Rice Krispie Chocolate Chip Cookies

These Rice Krispie Chocolate Chip Cookies feature a delightful crispy crunch with a soft and chewy center, making them a perfect cozy treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups all-purpose flour spoon and level for accuracy
  • 1/2 tsp baking soda helps the cookies rise slightly
  • 1/2 tsp salt use fine salt; balance is everything
  • 2 cups Rice Krispies for that light, crisp texture
Wet Ingredients
  • 1/2 cup butter, softened use unsalted butter so you control the salt
  • 1/2 cup brown sugar, packed gives warmth and chewiness
  • 1/4 cup granulated sugar adds a bit of lift and crisp edges
  • 1 large egg brings everything together and keeps the centers soft
  • 1 tsp vanilla extract the quiet hero of flavor
Add-ins
  • 3/4 cup mini chocolate chips little pools of melty chocolate

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Gently fold in the Rice Krispies.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and creamy.
  4. Beat in the egg and vanilla extract until glossy and well combined.
  5. Gradually fold the dry mixture into the wet mixture until just combined.
  6. Fold in the mini chocolate chips evenly.
Baking
  1. Using a cookie scoop or tablespoon, scoop dough onto the prepared trays, leaving space between each cookie and gently flattening each mound.
  2. Bake for 10 to 12 minutes or until the edges are set while the centers stay soft.
  3. Cool on trays for a few minutes before transferring to a wire rack to cool completely.

Notes

For a gluten-free twist, swap the flour with a gluten-free blend. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months.