Crunchy Chocolate Chip Rice Krispie Cookies 

These Crunchy Chocolate Chip Rice Krispie Cookies are a delightful twist on the classic chocolate chip cookie. By incorporating Rice Krispies cereal, they achieve a unique texture that combines the chewiness of traditional cookies with an added crunch. The result is a treat that's both familiar and exciting, perfect for satisfying your sweet tooth. Whether you're baking for a special occasion or just because, these cookies are sure to impress.

Ingredients

• 1 cup unsalted butter, softened
  
  

• 1 cup brown sugar, packed
  
  

• ½ cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 2 cups all-purpose flour
  
  

• 1 teaspoon baking soda
  
  

• ½ teaspoon salt
  
  

• 2 cups Rice Krispies cereal
  
  

• 1 cup semi-sweet chocolate chips
  
  

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
   
   

2. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
   
   

3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
   
   

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
   
   

5. Fold in Rice Krispies and Chocolate Chips: Gently fold in the Rice Krispies cereal and semi-sweet chocolate chips using a spatula or wooden spoon. Be careful not to crush the cereal.
   
   

6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
   
   

7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
   
   

8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
   
   

Nutritional Information (per cookie, based on 24 servings)

• Calories: 150
  
  

• Total Fat: 7g
  
  

• Saturated Fat: 4g
  
  

• Cholesterol: 20mg
  
  

• Sodium: 100mg
  
  

• Total Carbohydrates: 20g
  
  

• Dietary Fiber: 0.5g
  
  

• Sugars: 10g
  
  

• Protein: 1g