Rice Krispie Chocolate Chip Cookies
Hey there! So, let me tell ya about these Rice Krispie Chocolate Chip Cookies. They’re the kind of cookies that take me right back to my childhood. Growing up, my mom would whip up a batch whenever I had a rough day at school (or, you know, just because she felt like it). I still remember sneaking into the kitchen, hoping to snag a bite before they even cooled. Honestly, those cookies cured so many of my adolescent woes, they’re practically the edible version of a warm hug.
Why You’ll Love This
I make these cookies when I need something quick and crowd-pleasing. My family goes bonkers for them (probably because they’re not your run-of-the-mill treat). The crispy Rice Krispie bits add a fun twist to the classic chocolate chip cookie, making it crunchy and chewy at the same time—it’s a textural delight! (And okay, maybe I’m a little obsessed with the smell they fill the house with).
Ingredients You’ll Need
- 1 cup of butter, softened (I sometimes cheat and use margarine – shhh!)
- 1 cup of brown sugar
- 1 cup of white sugar
- 2 eggs
- 1 tsp vanilla extract (or a bit more, if you love it like I do)
- 2 1/2 cups of all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups of chocolate chips (semi-sweet or milk chocolate work, but I love chopping up a big bar of dark chocolate)
- 2 cups of Rice Krispies cereal (any brand will do the trick!)
How to Throw It Together
- Cream together the butter and sugars until they’re looking nice and fluffy. This is where I usually sneak a taste—no shame!
- Beat in the eggs one at a time, then add the vanilla. Trust me, it’s worth it.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture. I know it’s tempting to dump it all in at once, but patience, my friend!
- Fold in the chocolate chips and Rice Krispies. It’s going to look a bit crumbly at this point, but don’t worry, it comes together beautifully.
- Drop tablespoonfuls onto a baking sheet lined with parchment paper. Space them out because they spread a bit.
- Bake at 350°F (175°C) for 10-12 minutes or until the edges are golden. Then let them cool slightly on the pan, if you can wait that long.
A Few Notes
I once tried using whole wheat flour, thinking I’d make it “healthier”—not the best move. The texture was all wrong. So stick to all-purpose flour unless you’re feeling adventurous!
Experiment with Variations
One time, I tossed in some chopped pecans because I had them lying around. It was a hit! Another time, I tried adding dried cranberries, which was…not my finest hour. But hey, live and learn, right?
What If I Don’t Have All the Fancy Tools?
No stand mixer? No problem! I’ve done it by hand with just a wooden spoon and a bit of elbow grease. It’s a mini workout, but totally doable.
Storage Tips (If They Last That Long!)
Store them in an airtight container for up to a week, though honestly, in my house, they never last more than a day!
Serving Suggestions
I love having these with a cold glass of milk or a nice cup of coffee. My kids, though, prefer them with hot cocoa—especially when it’s chilly outside.
Pro Tips
I once rushed the creaming step and regretted it because my cookies turned out flat as pancakes. Take your time with it—it makes a world of difference!
Questions I Get All the Time
Can I use any cereal instead of Rice Krispies? You could try, but I think the lightness and crispiness of Rice Krispies really make these cookies unique.
Do these freeze well? Absolutely! Just pop them in a freezer bag, and they’ll be good for a few months (if you can resist them that long).
Can I halve this recipe? Sure thing! But honestly, I’ve learned it’s just easier to make the full batch—you’ll thank me later.
