Rice Krispie Chocolate Chip Soft (Print Version)
Crisp edges meet chewy centers in these chocolate chip and rice cereal filled soft cookies.
# Ingredients:
→ Dry Ingredients
01 -
2 cups Rice Krispies cereal
02 -
1 1/4 cups all-purpose flour
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup unsalted butter, softened
06 -
1/2 cup packed brown sugar
07 -
1/4 cup granulated sugar
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
→ Add-ins
10 -
3/4 cup mini chocolate chips
# Steps:
01 -
Preheat oven to 350°F (175°C) and line baking trays with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Gently fold in Rice Krispies cereal until evenly distributed.
03 -
In a large bowl, cream softened butter with brown sugar and granulated sugar until smooth and light in texture.
04 -
Beat in the egg and vanilla extract until fully incorporated into the creamed mixture.
05 -
Gradually fold the flour and cereal mixture into the wet ingredients, mixing until just combined without overworking the dough.
06 -
Fold mini chocolate chips evenly throughout the dough.
07 -
Using a cookie scoop or tablespoon, portion dough onto prepared baking trays, ensuring space between each for spreading.
08 -
Bake in preheated oven for 10 to 12 minutes, or until the edges are set and the centers remain soft.
09 -
Allow cookies to cool on the tray for several minutes before transferring to a wire rack to cool completely.
10 -
Once fully cooled, store cookies in an airtight container to maintain their chewy texture and crisp edges.
# Notes:
01 -
Do not overmix the dough; minimal mixing ensures a soft and chewy cookie texture.