Irresistibly Chewy Rice Krispie Chocolate Cookies to Love
Discover the delightful crunch of Rice Krispie Chocolate Cookies, combining nostalgia and gooey chocolate goodness in every bite.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Whisk
- Spoon
Ingredients
For the Cookies
- 1 cup Softened Butter Margarine can be used for a dairy-free option.
- 1 cup Granulated Sugar Coconut sugar can substitute for a caramel flavor.
- 1 cup Brown Sugar Use light for milder flavor or dark for chewiness.
- 2 large Eggs Use flax eggs for a vegan delight.
- 2 teaspoons Vanilla Extract Opt for pure vanilla for the best taste experience.
- 2 cups All-Purpose Flour Can be swapped with gluten-free flour for a gluten-free option.
- 1 teaspoon Baking Soda Check freshness for the best results.
- 1 teaspoon Salt Essential for balancing sweetness.
- 3 cups Rice Krispies Feel free to use other puffed cereals as a substitute.
- 1 cup Chocolate Chips Mix various types—dark, milk, or white—for different flavors.
Instructions
Cookie Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined.
- Fold in the Rice Krispies and chocolate chips gently until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, until the edges are golden brown and centers are slightly soft.
- Cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Optional: Sprinkle a pinch of sea salt on top after baking for added flavor contrast. Store in an airtight container for freshness.