Rice Krispie Chocolate Chip Cookies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) brown sugar, packed
03 - 1/2 cup (100 g) granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2 cups (250 g) all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 2 cups (340 g) semi-sweet chocolate chips
10 - 2 cups (50 g) Rice Krispies cereal

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
02 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
03 - Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
04 - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined.
05 - Gently fold in the chocolate chips and Rice Krispies cereal, being careful not to crush the cereal too much.
06 - Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
08 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Notes:

01 - For extra crunch, you can lightly toast the Rice Krispies before adding them to the dough.
02 - Add a pinch of cinnamon for a subtle warmth, or swap semi-sweet chocolate chips with white chocolate chips for variation.
03 - Store the cookies in an airtight container at room temperature for up to 5 days.

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