Rice Krispie Chocolate Chip Cookies

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If you’re looking for a cookie that combines crispy, chewy, and chocolatey all in one bite, then Rice Krispie Chocolate Chip Cookies are your dream come true. These cookies are not your average chocolate chip treat; they feature a delightful crunch from puffed rice cereal that perfectly complements the gooey chocolate chips and buttery dough.

Whether you’re whipping these up for a weekend bake, an after-school snack, or a holiday cookie tray, Rice Krispie Chocolate Chip Cookies are guaranteed crowd-pleasers. The added texture of the cereal elevates the traditional cookie into something extra special, making each bite irresistibly fun and satisfying.

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Ingredients for this Rice Krispie Chocolate Chip Cookies Recipe

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups Rice Krispies cereal
• 2 cups semi-sweet chocolate chips

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Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

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Step 2: Cream Butter and Sugars

In a large mixing bowl, cream together 1 cup of unsalted butter (softened), 1 cup of brown sugar, and ½ cup of granulated sugar until the mixture is light and fluffy. This step incorporates air for a soft, chewy texture.

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Step 3: Add Eggs and Vanilla

Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract for a rich flavor boost.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Gradually add this mixture to the wet ingredients and mix until just combined—avoid overmixing.

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Step 5: Fold in the Good Stuff

Gently fold in:

• 2 cups semi-sweet chocolate chips
• 1 ½ cups Rice Krispies cereal

Be careful when mixing in the cereal to maintain its crunchy texture.

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Step 6: Scoop and Bake

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers look set.

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Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The Rice Krispies will add a delightful crunch alongside melty chocolate in every bite!

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Storage Instructions

To keep your Rice Krispie Chocolate Chip Cookies tasting fresh and crispy-chewy:

• Room Temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to maintain softness.
• Freezing Dough: You can freeze unbaked cookie dough balls for up to 3 months. Freeze on a baking sheet first, then transfer to a freezer-safe bag.
• Freezing Baked Cookies: Once fully cooled, store in a zip-top freezer bag for up to 2 months. Thaw at room temperature for 15–20 minutes.

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Estimated Nutrition

Per 1 cookie (based on a batch of 36):

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 100mg
• Total Carbohydrates: 24g
• Sugars: 15g
• Protein: 2g

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

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Frequently Asked Questions

What makes these cookies different from regular chocolate chip cookies?

The addition of Rice Krispies gives them a unique crunch and light texture that sets them apart.

Can I use margarine instead of butter?

Yes, but butter is preferred for a richer flavor and better texture.

Are these cookies gluten-free?

Not by default, since they contain all-purpose flour. Use a certified gluten-free flour blend and gluten-free cereal if needed.

Can I use other types of chocolate?

Absolutely! Swap semi-sweet chips for milk, dark, or even white chocolate, depending on your preference.

Can I add nuts or other mix-ins?

Yes! Chopped pecans, walnuts, or shredded coconut all pair well with the chocolate and cereal base.

Why are my cookies spreading too much?

Make sure your butter isn’t overly soft or melted, and chill the dough for 20 minutes if needed.

How do I make them chewier or crunchier?

For chewier cookies, underbake slightly. For crispier ones, bake a bit longer until edges are deeply golden.

Can I double the recipe?

Yes, this recipe scales well—just be sure to mix thoroughly and use multiple baking sheets.

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