1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter & Sugar:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the Mix-Ins:
Gently stir in the chocolate chips until evenly distributed.
Carefully fold in the Rice Krispies cereal, being gentle so they stay crispy.
5. Shape & Bake the Cookies:
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips for Success:
Extra Crunch? Add ½ cup of chopped pecans or walnuts for even more texture.
Chewier Cookies? Slightly underbake them and let them finish setting on the baking sheet.
Storage: Store in an airtight container for up to 5 days or freeze for longer freshness.
Why You’ll Love It:
These Rice Krispie Chocolate Chip Cookies are the perfect balance of soft, chewy, and crispy textures in every bite. They’re easy to make, fun to eat, and great for lunchboxes, bake sales, or late-night cravings. Once you try them, they’ll become your new go-to cookie recipe!
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