1. Cream the Butter & Sugars
- In a large bowl, beat butter, brown sugar, and granilla sugar until light and fluffy (2–3 mins).
2. Add Wet Ingredients
- Beat in egg and vanilla until smooth.
3. Mix in Dry Ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add to wet ingredients, mixing just until combined.
4. Fold in Chocolate & Cereal
- Stir in chocolate chips, then gently fold in Rice Krispies (don’t overmix—they’ll soften if stirred too long!).
5. Scoop & Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 2-tbsp balls of dough, placing 2 inches apart.
- Bake 10–12 minutes, until edges are golden but centers look soft.
- Cool on sheet 5 minutes before transferring to a rack.
Serving & Storage Tips
- Serve slightly warm for gooey chocolate + crispy cereal contrast.
- Store in an airtight container for up to 5 days.
- Freeze dough balls for up to 3 months—bake frozen (+1–2 mins).
- Gift idea: Stack in a mason jar with a cookie scoop—add a tag: “Rice Krispie Chocolate Chip Joy!”
Creative Variations
- Peanut Butter Swirl: Swirl ¼ cup PB into dough before baking
- Milk & Cookies: Use milk chocolate chips + crushed graham crackers
- S’mores Style: Add mini marshmallows + graham cracker pieces
- Double Crunch: Mix in ½ cup chopped pretzels with the cereal
Frequently Asked Questions
CONTINUE READING...>>
To see the full instructions for this recipe, go to the next page or click the open button (>) and don't forget to share it with your friends on Facebook.
