Rice Krispie Chocolate Chip Cookies

• servings: 16 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups Rice Krispies cereal

¾ cup semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, cream the butter and sugars until light and fluffy — this is what gives the cookies that chewy texture. Beat in the egg and vanilla until smooth.

Gradually add the dry ingredients to the wet mixture and stir until combined. Gently fold in the Rice Krispies and chocolate chips — don’t overmix or you’ll crush the cereal. The dough should feel soft and a little sticky.

Scoop about 2 tablespoons of dough per cookie onto your prepared sheet, spacing them a few inches apart. Bake for 10–12 minutes, until the edges are golden but the centers still look soft. Let them rest on the sheet for 5 minutes before moving to a cooling rack — they’ll set perfectly as they cool.