Ingredients
Scale
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups (90g) Rice Krispies cereal
- 1½ cups semi-sweet chocolate chips
Instructions
- Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream wet ingredients: Beat butter, granulated sugar, and brown sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
- Add dry ingredients: Whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Fold in mix-ins: Stir in Rice Krispies and chocolate chips.
- Scoop & bake: Drop 2-tbsp mounds onto sheets, spaced 2″ apart.
- Bake 9–11 minutes, until edges are golden but centers look soft.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Don’t overbake—cookies will firm up as they cool.
– For extra chewiness, chill dough 30 minutes before baking.
– Store in an airtight container with a slice of bread to keep soft for up to 5 days.
Prep Time & Nutrition (per cookie, makes 24):
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
Servings: 24 | Calories: 140 | Net Carbs: 19g | Fats: 7g | Protein: 2g
Servings: 24 | Calories: 140 | Net Carbs: 19g | Fats: 7g | Protein: 2g