Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt (if using unsalted butter)
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 to 1¼ cups Rice Krispies cereal
- 1 to 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add eggs and vanilla extract. Beat until well combined.
- Gradually mix in the dry ingredients until just incorporated. Avoid overmixing.
- Gently fold in Rice Krispies and chocolate chips to maintain cereal texture.
- Scoop dough with a tablespoon or cookie scoop and place on prepared baking sheets with space between.
- Bake for 10–12 minutes, until edges are golden and centers appear slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use extra Rice Krispies for more crunch.
- Try white, dark, or butterscotch chips for variation.
- Add chopped nuts like walnuts or pecans for richness.
- Mix in shredded coconut for a tropical twist.
- Use a smaller scoop and reduce bake time for mini cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
