Chocolate Chip Rice Krispie Cookies (Print Version)
# Ingredients:
01 -
1 cup (226g) butter, softened to room temperature
02 -
1 cup (200g) granulated sugar
03 -
1 cup (220g) light brown sugar
04 -
2 large eggs
05 -
2 tsp vanilla extract
06 -
2 cups (250g) all-purpose flour
07 -
3 1/2 cups Rice Krispies cereal, divided (2 cups for grinding, 1 1/2 cups whole)
08 -
2 (1.5 oz) Hershey milk chocolate bars, broken into pieces
09 -
1 tsp baking soda
10 -
1 tsp baking powder
11 -
1 tsp salt
12 -
2 cups (350g) mixed semi-sweet and milk chocolate chips
# Instructions:
01 -
Place 2 cups of Rice Krispies in a blender with the chocolate bar pieces. Blend until finely ground and set aside.
02 -
In a large mixing bowl, cream the butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
03 -
Beat in the eggs and vanilla extract until well combined and smooth.
04 -
Gradually add the flour, 1 1/2 cups whole Rice Krispies, the reserved cereal/chocolate mixture, baking soda, baking powder, and salt. Stir just until combined, avoiding overmixing.
05 -
Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
06 -
Drop rounded tablespoons of dough onto a parchment-lined or lightly greased cookie sheet, spacing them about 5 cm (2 inches) apart to allow for spreading.
07 -
Bake at 190°C (375°F) for 7-9 minutes, or until the edges are golden brown while centers remain slightly soft.
08 -
Allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
These cookies combine the crispy texture of Rice Krispies with classic chocolate chip cookies for a delightful crunch.
02 -
For best results, chill the dough for 30 minutes before baking for thicker cookies.