Mehdi
If you love cookies, you’ll adore these Rice Krispie Chocolate Chip Cookies! They combine the classic taste of chocolate chip cookies with the delightful crunch of Rice Krispies. This fun twist will make your cookie game super exciting!
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the texture may be a bit different. Unsalted butter gives the best flavor.
2. How do I know when the cookies are done?
The edges should be golden brown, but the centers may look soft. They will continue to cook a bit as they cool.
3. Can I double the recipe?
Absolutely! Just make sure you have enough storage space for all those yummy cookies!
Enjoy baking these delightful Rice Krispie Chocolate Chip Cookies! They’re sure to bring smiles to your family and friends. Happy baking!
Rice Krispie Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For the cookie base
- 1 teaspoon baking soda For leavening
- 1/2 teaspoon salt To enhance flavor
Wet Ingredients
- 1 cup unsalted butter Softened for better mixing
- 3/4 cup brown sugar For moisture and flavor
- 3/4 cup granulated sugar Standard sweetening
- 1 teaspoon vanilla extract Adds sweetness
- 2 large eggs Provides structure
Mix-ins
- 1 cup chocolate chips Semi-sweet for balance of flavors
- 2 cups Rice Krispies For extra crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together flour, baking soda, and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs and vanilla extract until well combined.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Fold in chocolate chips and Rice Krispies until evenly distributed.
Baking
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until edges are golden brown and centers are soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
