Crispy Rice Chocolate Cookies (Print Version)
# Ingredients:
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.
# Instructions:
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.
02 -
Combine the butter, granulated sugar, and brown sugar in a big bowl. Using a mixer, beat until the texture is fluffy.
03 -
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.
05 -
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.
08 -
Allow the warm cookies to sit on the baking sheet briefly, then transfer them to a rack to cool completely.
# 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!