Crispy, chewy, and studded with melty chocolate, these cookies bring a magical crunch to a classic favorite—thanks to a secret ingredient: Rice Krispies cereal! They bake up golden with soft centers, making them an irresistible, family-friendly treat.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed light brown sugar
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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2¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1½ cups semi-sweet chocolate chips
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1½ cups Rice Krispies cereal
Instructions
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Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Cream Butter & Sugars
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. -
Add Wet Ingredients
Beat in eggs one at a time until fully combined. Mix in vanilla. -
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. -
Mix Dough
Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. -
Fold in Mix-ins
Gently fold in chocolate chips and Rice Krispies cereal—try not to crush the cereal to keep the crunch. -
Scoop & Bake
Drop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden but centers are still soft. -
Cool
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Baker’s Notes
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Handle with care: Gently fold in the cereal to preserve its crisp texture.
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Bake just until set: For chewier cookies, remove them when the centers still look slightly underdone.
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Storage: Keep in an airtight container at room temperature for up to 4 days to maintain the signature crunch.