Soft & Chewy Rice Krispie Chocolate Chip Cookies
A delicious twist on the classic chocolate chip cookie — these Rice Krispie Chocolate Chip Cookies have a soft chew with a delightful crispy texture. Perfect for bake sales, holiday platters, or anytime treats!
Ingredients
- 2 cups Rice Krispies
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat 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. Set aside.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add dry ingredients to the wet mixture. Mix until just combined.
- Gently fold in Rice Krispies and mini chocolate chips.
- Drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden but centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Slightly underbake for extra chewy centers.
- Store in an airtight container for up to 5 days.
- Freeze baked cookies or dough balls for later use.
- Substitute dairy-free butter and chocolate chips for a vegan version.
- Add-ins like nuts or white chocolate are welcome!