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Crunchy Chocolate Chip Rice Krispie Cookie

Crunchy Chocolate Chip Rice Krispie Cookies That Delight Every Bite

These Crunchy Chocolate Chip Rice Krispie Cookies are a delightful twist on a classic treat, perfect for igniting fond family memories.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Rice Krispies Cereal Can substitute with any crispy rice cereal for texture.
  • 1 cup All-Purpose Flour No substitute recommended for the best results.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Salt Adjust according to taste.
  • 0.5 cup Unsalted Butter Can be replaced with margarine or dairy-free alternative.
  • 0.5 cup Brown Sugar Adds moisture; try coconut sugar for a healthier option.
  • 0.5 cup Granulated Sugar Helps with crispness.
  • 1 large Egg For vegan options, consider using a flax egg.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best taste.
  • 1 cup Chocolate Chips Choose semi-sweet or milk chocolate.
Optional Add-Ins
  • 1 cup Mini Marshmallows Omit for a lower sugar option.

Equipment

  • oven
  • mixing bowl
  • hand mixer
  • baking sheet
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.
  3. Cream together 0.5 cup of softened unsalted butter, 0.5 cup of brown sugar, and 0.5 cup of granulated sugar until light and fluffy.
  4. Beat in 1 large egg and 1 teaspoon of vanilla extract until fully blended.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
  6. Fold in 2 cups of Rice Krispies cereal and 1 cup of chocolate chips, plus mini marshmallows if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden-brown and centers slightly underbaked.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure ingredients are at room temperature for smoother mixing. Don't overmix the dough.