Rice Krispie Chocolate Chip Cookies

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Creamy, crunchy, and utterly irresistible, these Rice Krispie Chocolate Chip Cookies hit every texture and flavor note you want in a homemade cookie.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: cookies

Calories: 150kcal

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Use an electric mixer on medium speed for about 2–3 minutes so the mixture is light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Combine the flour, baking soda, and salt in a separate bowl; gradually blend the dry mixture into the butter mixture until just combined. Avoid overmixing.
Fold in the Rice Krispies and chocolate chips until well incorporated. Use a rubber spatula to keep the Rice Krispies from breaking up too much.
Drop by rounded tablespoon onto ungreased cookie sheets, spacing them about 2 inches apart. For uniform cookies, use a cookie scoop.
Bake for 10-12 minutes, or until the edges are light golden brown but the centers still look slightly soft. Rotate sheets halfway through baking if your oven runs hot.
Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help keep them soft.