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–+ servings
Jennifer Johnson

Crunchy Chocolate Chip Rice Krispie Cookies you’ll love!

Delicious and crunchy chocolate chip cookies made with Rice Krispies for an added texture.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Rice Krispies cereal
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the Rice Krispies and chocolate chips until evenly distributed.
  7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 100mgSugar: 10g

Notes

  • For a chewier cookie, try chilling the dough for 30 minutes before baking.
  • You can substitute the chocolate chips with butterscotch or peanut butter chips for a different flavor twist.
  • These cookies can be stored in an airtight container for up to a week.

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