Chocolate Chip Rice Krispie Cookies (Print Version)
# Ingredients:
01 -
2 cups Rice Krispies cereal.
02 -
2 (1.5 oz) Hershey bars, broken into pieces.
03 -
1 cup butter, softened to room temperature.
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1 cup sugar.
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1 cup light brown sugar.
06 -
2 large eggs.
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2 tsp vanilla extract.
08 -
2 cups all-purpose flour.
09 -
1 1/2 cups Rice Krispies cereal.
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1 tsp baking soda.
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1 tsp baking powder.
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1 tsp salt.
13 -
2 cups chocolate chips (semi-sweet and milk chocolate).
# Instructions:
01 -
Place 2 cups of Rice Krispies in a blender with the chocolate bar pieces. Blend until finely ground. Set aside.
02 -
In a large mixing bowl, cream the butter, sugar, and light brown sugar until light and fluffy.
03 -
Beat in the eggs and vanilla extract until well combined.
04 -
Gradually add the flour, 1 1/2 cups Rice Krispies, the reserved cereal/chocolate mixture, baking soda, baking powder, and salt. Stir just until combined.
05 -
Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
06 -
Drop spoonfuls of dough onto a lined or lightly greased cookie sheet, spacing them about 2 inches apart.
07 -
Bake at 375°F for 7-9 minutes, or until the edges are golden brown.
08 -
Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
These Chocolate Chip Rice Krispie Cookies are a delightful mix of chewy and crispy, thanks to the Rice Krispies and chocolate chips. They're perfect for family gatherings, parties, or as a snack.
02 -
Store the cookies in an airtight container at room temperature for up to 5 days.
03 -
You can freeze the dough in portions for quick and easy future baking.