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Stack of freshly baked rice crispy chocolate chip cookies

Name: Rice Crispy Chocolate Chip Cookies

Summary: These viral rice crispy chocolate chip cookies are the perfect blend of gooey, chewy, and crispy. Infused with chocolate chips and crunchy rice cereal, they’re a fun twist on a classic favorite.
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Prep Time 15 minutes
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ to 2 cups semi-sweet chocolate chips
  • 1½ cups rice crispy cereal

Equipment

  • Equipment:
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking tray
  • Parchment paper
  • Cooling rack

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. In a medium bowl, whisk flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  5. Add eggs and vanilla; beat until combined.
  6. Gradually mix in the dry ingredients until just incorporated.
  7. Fold in chocolate chips, then gently fold in rice crispy cereal.
  8. Scoop dough onto the prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10–12 minutes or until edges are golden and centers are slightly soft.
  10. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Notes:
For extra crunch, lightly toast the rice cereal before mixing.
Chill dough for 30 minutes for thicker cookies.
Store in an airtight container for up to 5 days.