Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
2. Cream the Butter & Sugars
- In a large mixing bowl, beat the softened butter, sugar, and brown sugar until creamy and smooth.
- Add egg and vanilla extract, mixing until fully incorporated.
3. Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
4. Combine Wet & Dry
- Gradually add dry ingredients to the wet mixture, folding gently until a soft dough forms.
5. Add Crunch & Chocolate
- Gently fold in Rice Krispies and chocolate chips. Be careful not to crush the cereal—keep that signature crunch!
6. Scoop & Shape
- Use a cookie scoop or spoon to portion 1.5–2 tbsp of dough per cookie.
- Place them on the baking sheet about 2 inches apart to allow spreading.
7. Bake
- Bake for 10–12 minutes or until the edges are lightly golden but the center still looks slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Methods & Tips for Perfection
- Soft & Chewy: Do not overbake; the cookies continue to set while cooling.
- Extra Crunch: Toast the Rice Krispies lightly in a dry pan before adding for added depth of flavor.
- Double Chocolate: Mix in some white chocolate or milk chocolate chunks for more indulgence.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
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