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Crunchy Chocolate Chip Rice Krispie Cookies

Crunchy Chocolate Chip Rice Krispie Cookies You’ll Love

Delight in the irresistible Crunchy Chocolate Chip Rice Krispie Cookies that blend nostalgic flavors and textures.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 3 cups Rice Krispies Cereal Adds a delightful crunch; substitute with similar crispy cereals if needed.
  • 2 cups All-Purpose Flour Provides structure; feel free to use gluten-free flour for a different approach.
  • 1 teaspoon Baking Soda Acts as a leavening agent; ensure it's fresh for optimal rise in your cookies.
  • 1/2 teaspoon Salt Enhances overall flavor; try sea salt for a touch of sophistication.
  • 1 cup Unsalted Butter Adds moisture and richness; you can use margarine if you prefer.
  • 1 cup Brown Sugar Brings moisture and a hint of caramel flavor; white sugar will yield drier cookies.
  • 1/2 cup Granulated Sugar Sweetens the cookie and contributes crispness; coconut sugar is a great less processed option.
  • 1 large Egg Binds the ingredients together while adding moisture; use a flax egg for a vegan substitute (1 tbsp flaxseed meal + 2.5 tbsp water).
  • 2 teaspoons Vanilla Extract Elevates the flavor; almond extract can be swapped for a unique twist.
  • 1 cup Chocolate Chips Provide irresistible sweetness; consider dark or white chocolate for delightful variations.
  • 1 cup Mini Marshmallows Adds gooey pockets of sweetness; omit or replace with chocolate chunks for a twist.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Hand Mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  3. In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar on medium speed for about 2-3 minutes.
  4. Add the egg and vanilla extract to the mixture and mix until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
  6. Fold in the Rice Krispies cereal, chocolate chips, and optional mini marshmallows gently.
  7. Using a cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until the edges are golden brown but the centers may appear slightly underbaked.
  9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 30mgFiber: 0.5gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is softened for best texture and avoid overmixing to maintain tenderness in cookies.

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