Crispy Rice Chocolate Cookies (Printable Version)
These Crispy Rice Chocolate Cookies mix the sweet richness of chocolate chips with the crunch of rice cereal. They’re great for celebrations, snack time, or whenever you want something sweet and fun to eat!
# What You’ll Need:
01 -
1 cup unsalted butter, at room temperature.
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2 large eggs.
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2 tsp vanilla extract.
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1 cup granulated sugar.
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1 cup packed light brown sugar.
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2 cups all-purpose flour.
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1 tsp salt.
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1 tsp baking powder.
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1 tsp baking soda.
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2 cups chocolate chips (a mix of milk and semi-sweet).
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2 broken Hershey's bars (1.5 oz each).
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2 cups crispy rice cereal (like Rice Krispies).
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1 1/2 cups additional crispy rice cereal.
# Step-by-Step Guide:
01 -
Add 2 cups of crispy rice cereal and the broken chocolate pieces to a blender. Pulse until it becomes fine crumbs. Set aside for later.
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Combine the butter, granulated sugar, and brown sugar in a big bowl. Using a mixer, beat until the texture is fluffy.
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Add eggs one at a time, stirring well. Follow with the vanilla extract.
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Gently mix in the flour, baking powder, baking soda, salt, reserved cereal-chocolate crumbs, and 1 1/2 cups of the rice cereal. Don’t overmix.
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Carefully fold the chocolate chips into the batter, making sure they get evenly spread out.
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Drop dough onto parchment-lined cookie sheets, leaving about 2 inches between each blob.
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Bake at 375°F for around 7-9 minutes, just until the edges look golden.
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Allow the warm cookies to sit on the baking sheet briefly, then transfer them to a rack to cool completely.
# Additional Notes:
01 -
These chewy cookies with crispy surprises combine chocolate chips and crispy cereal for a unique texture. Great for parties or as a sweet treat!
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Keep them fresh by storing in an airtight container at room temperature, good for up to 5 days.
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Make life easier—portion and freeze the raw dough for quick cookies anytime!