ntroduction
These Rice Krispie Chocolate Chip Cookies are the perfect combination of crispy, chewy, and chocolatey goodness! The buttery, soft cookie base is loaded with gooey chocolate chips and crispy rice cereal, giving each bite an incredible texture. My grandma used to make these for after-school treats, and they’ve remained a family favorite ever since. If you love classic chocolate chip cookies but crave an extra crunch, this recipe is a must-try!

Ingredients:
1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
2 cups Rice Krispies cereal
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter & Sugar:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the Mix-Ins:
Gently stir in the chocolate chips until evenly distributed.
Carefully fold in the Rice Krispies cereal, being gentle so they stay crispy.
5. Shape & Bake the Cookies:
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.