Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated White Sugar
  • 2 Large Eggs
  • 1 tablespoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups Semi-Sweet Chocolate Chips
  • 3 cups Puffed Rice Cereal (e.g., Rice Krispies)

Instructions:

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy (about 3-4 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredient mixture to the wet mixture on low speed. Mix just until streaks of flour disappear.
  5. Gently fold in the chocolate chips and the puffed rice cereal using a spatula.
  6. Cover the bowl and refrigerate the Rice Krispie Chocolate Chip Cookies dough for a minimum of 30 minutes.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of chilled dough onto the prepared sheets, leaving about 2 inches between them.
  9. Bake for 10–13 minutes. The edges should be golden brown, but the centre should look slightly soft.
  10. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.