Description
These classic chocolate chip cookies are taken to the next level with the addition of crispy Rice Krispies, creating a delightful crunch in every bite.
Ingredients
Units
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- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 2 cups Rice Krispies cereal
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Step 4: Fold in Mix-Ins
- Gently fold in chocolate chips and Rice Krispies, ensuring they are evenly distributed without crushing the cereal.
Step 5: Shape the Cookies
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 6: Bake and Cool
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For Chewier Cookies: Slightly underbake the cookies, removing them from the oven when the centers are just set.
- Vegan Option: Substitute eggs with flax eggs and use plant-based butter and chocolate chips.
- Prevent Spreading: Chill the dough in the fridge for 15 minutes before baking.
