Rice Krispie Chocolate Chip Cookies

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Crispy, chewy, chocolatey, and delightfully nostalgic—Rice Krispie Chocolate Chip Cookies bring together two childhood favorites in one irresistible treat. These cookies strike the perfect balance between gooey and crunchy, thanks to the addition of puffed rice cereal that creates a delightful texture contrast with the melty chocolate chips. Each bite feels like a sweet crunch wrapped in comfort, ideal for cookie lovers looking for a little twist on the classic chocolate chip.

Whether you’re baking for a cozy family night, preparing lunchbox surprises, or just treating yourself with a quick homemade dessert, these cookies hit the spot. The dough is simple to whip up and doesn’t require fancy ingredients, making them one of those go-to easy recipes you’ll want to bookmark. Sweet, golden-brown edges and a soft center make these cookies a comforting choice for all occasions.

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Ingredients for Rice Krispie Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 cups Rice Krispies cereal
• 1 ½ cups semi-sweet chocolate chips

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Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This should take about 2–3 minutes with an electric mixer on medium speed.

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Step 2: Add Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract. This forms the wet base of your cookie dough, creating richness and depth in flavor.

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Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, beating on low speed just until combined. Be careful not to overmix.

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Step 4: Stir in Rice Krispies and Chocolate Chips

Gently fold in the Rice Krispies and chocolate chips using a spatula or wooden spoon. Make sure the cereal and chips are evenly distributed throughout the dough. The cereal adds a lovely crispy texture without making the cookies hard.

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Step 5: Shape and Bake

Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.

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Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm with a glass of milk, or store for later snacking!

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Storage Instructions

To keep your Rice Krispie Chocolate Chip Cookies fresh and crunchy on the edges, store them in an airtight container at room temperature for up to 5 days. If you like a slightly softer texture, place a slice of bread in the container—this helps maintain moisture.

For longer storage, these cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer-safe zip-top bag or container. They’ll stay fresh for up to 3 months. Just let them come to room temperature before serving, or warm them up for 10 seconds in the microwave for that “just-baked” magic.

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Estimated Nutrition

Per cookie (based on a batch of 24 cookies):

• Calories: 190
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 95mg
• Carbohydrates: 24g
• Fiber: 1g
• Sugars: 14g
• Protein: 2g

Note: Nutrition estimates may vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I use margarine instead of butter?

Yes, but real butter provides better flavor and texture. Margarine can be used in a pinch but may make the cookies softer and less rich.

2. Do the Rice Krispies get soggy after baking?

Nope! They retain a light, crisp texture that gives the cookies their signature crunch.

3. Can I use other cereals instead?

You can experiment with other puffed rice cereals, but avoid those with coatings or flavors as they can affect the taste and moisture level.

4. How do I make these cookies gluten-free?

Use a gluten-free all-purpose flour blend and ensure the Rice Krispies brand you use is certified gluten-free (some may contain malt).

5. Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even shredded coconut can be great additions.

6. Why did my cookies spread too much?

This could be due to over-softened butter or a warm kitchen. Chill your dough for 20 minutes before baking to help maintain shape.

7. Can I make the dough ahead of time?

Yes, the dough can be stored in the fridge for up to 3 days or frozen for up to 2 months. Let it come to room temp before scooping and baking.

8. How can I make them chewier instead of crispy?

Use a bit more brown sugar than white, and slightly underbake them to keep the centers softer.

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