Description
Looking for a delicious treat? Try these Rice Krispie Chocolate Chip Cookies for a delightful snack today!
Ingredients
Scale
- 1 cup 225g unsalted butter, softened to room temperature
- 1 cup 200g granulated sugar
- 2 large eggs
- 2 teaspoons 10mL pure vanilla extract
- 2 ½ cups 315g all-purpose flour
- 1 teaspoon 5g baking soda
- ½ teaspoon 3g salt
- 1 12 oz / 340g bag semi-sweet chocolate chips
- 3 ½ cups 90g Rice Krispies cereal
Instructions
- Step 1: Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Ensure the oven rack is positioned in the center for even baking.
- Step 2: Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, cream together the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Step 3: Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Follow by mixing in the vanilla extract until the mixture is smooth and uniform.
- Step 4: Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Gradually add the dry ingredients to the butter mixture in three additions, mixing on low speed after each addition until just combined. Avoid overmixing to prevent a dense texture.
- Step 5: Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Step 6: Coat with Rice Krispies: Pour the Rice Krispies cereal into a shallow bowl. Using a cookie scoop or tablespoon, portion the dough into uniform balls. Roll each dough ball in the Rice Krispies, pressing lightly to ensure the cereal adheres to the surface.
- Step 7: Arrange and Bake: Place the coated dough balls onto parchment-lined baking sheets, spacing them approximately 2 inches apart to allow for spreading. Lightly press down on each dough ball to slightly flatten it. Bake in the preheated oven for 23-25 minutes, or until the edges are set and the cereal coating is a light golden brown. Monitor the cookies closely during the final minutes to prevent overbrowning.
- Step 8: Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely before serving. Store any leftovers in an airtight container to maintain freshness.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg