These delightful cookies combine the chewy goodness of classic chocolate chip cookies with a fun, airy crunch from Rice Krispies cereal. Soft and gooey on the inside, crisp around the edges, they’re quick to make (ready in under 30 minutes) and perfect for both kids and adults. Whether you’re baking for an after-school snack, a cozy dessert, or as a party treat, this easy-to-follow recipe is sure to win hearts—and requests for seconds!

Ingredients

(Makes about 24 cookies)

• 1 cup (230 g) unsalted butter, softened
  
  

• 1 cup (200 g) granulated sugar
  
  

• 1 cup (220 g) packed brown sugar
  
  

• 2 large eggs
  
  

• 1 tablespoon vanilla extract
  
  

• 2 cups (250 g) all-purpose flour
  
  

• 1 teaspoon baking soda
  
  

• ½ teaspoon baking powder
  
  

• ½ teaspoon salt
  
  

• 2 cups (about 60 g) Rice Krispies cereal
  
  

• 1½ to 2 cups (about 270 g) semi-sweet chocolate chips
  
  

Directions

1. Preheat the oven to 350 °F (175 °C) and line your baking sheets with parchment paper.
   
   

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
   
   

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   
   

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
   
   

5. Fold in the Rice Krispies and chocolate chips, mixing gently so the cereal doesn’t get crushed.
   
   

6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each.
   
   

7. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
   
   

8. Let the cookies cool on the baking sheet for 2–5 minutes before transferring to a wire rack to cool completely.
   
   

Nutrients (per cookie, approximate)

Calories: 150–180 kcal
Total Fat: 7–9 g
Saturated Fat: 4–5 g
Cholesterol: 20–30 mg
Sodium: 80–100 mg
Carbohydrates: 16–24 g
Sugars: 10–17 g
Protein: 1–2 g