Okay, so I’ve been craving cookies lately, like, really craving them. And not just any cookies, I wanted something with a little extra oomph. I thought, why not combine two of my favorite things? Chocolate chip cookies and Rice Krispies! Let’s do this thing!
Getting Started
First, I gathered all my ingredients. I’m a big fan of having everything measured out and ready to go before I start. It just makes the whole process smoother, you know?
- Flour (of course)
- Baking soda and baking powder (gotta get that lift)
- Salt (just a pinch to balance the sweet)
- Butter (the real MVP, softened of course)
- Granulated sugar and brown sugar (for that perfect chewy-crisp texture)
- Eggs (the binder)
- Vanilla extract (a must-have for that warm, cozy flavor)
- Chocolate chips (I went with semi-sweet, but use whatever you like!)
- Rice Krispies cereal (the star of the show!)
Mixing it Up
I started by creaming together the softened butter and both sugars. I like to use a hand mixer for this, but a stand mixer works great too. You want it to be light and fluffy, that takes a couple of minutes.
Then, I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl! Added a splash of vanilla. Mmm, already smelling good!
In a separate bowl, I whisked together the dry ingredients: flour, baking soda, baking powder, and salt. Gradually, I added the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Now for the fun part! I folded in the chocolate chips and the Rice Krispies. I used a rubber spatula for this, because a mixer might crush the cereal.
Baking Time!
I dropped rounded tablespoons of dough onto baking sheets. I like to line mine with parchment paper for easy cleanup, you guys know me.
Then, into a preheated oven at 375°F (190°C) they went. I baked them for about 10-12 minutes, until the edges were golden brown and the centers were still slightly soft. The waiting is the hardest part!
Cooling and Enjoying
I let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. It’s important to let them cool, otherwise, they might fall apart (and, let’s be honest, burn your mouth!).
And that’s it! The cookies were amazing – chewy, crispy, chocolatey, and with that extra crunch from the Rice Krispies. Seriously, so good! The family loved them, which, you know, is always the real test. Definitely going to be making these again… maybe even right now!
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