Rice Krispie Chocolate Chip Cookies

I was gathering recipes recently and one of the recipes that I wanted to make called for Rice Krispies. When you buy those, you have to buy a box, so I figured I had better find other uses for the cereal. I suppose you can eat Rice Krispies as a breakfast cereal, but you’d have to add so much sugar! Off I went to find more recipes using Rice Krispies cereal.

My husband often claims I never make him chocolate chip cookies, so when I came across this recipe for a chocolate chip cookie that contained Rice Krispies, I figured I should make them! I hadn’t made anything like them previously, which was a relief. Sometimes it’s hard to find a recipe that’s different from others.

This recipe is typical, with the exception of the inclusion of Rice Krispies. This recipe calls for chocolate chips, but I think you could add any number of ingredients: different chips, coconut, nuts, etc. The cookies do spread and brown quickly along the edges, so you need to watch them carefully. The ones I refrigerated before baking did the best, so I feel that this is a useful step. These cookies are tasty and crunchy, with the addition of the Rice Krispies, and were enjoyed in my house!

Rice Krispie Chocolate Chip Cookies
1/2 cup butter, room temperature
1/4 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup Rice Krispies cereal

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter, sugar, and brown sugar until light. Add the egg and the vanilla and mix on medium until combined. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer running on low, gradually add the flour mixture, stirring until almost combined. Fold in the chocolate chips and Rice Krispies with a spatula.

Scoop onto the prepared baking sheets. If desired, refrigerate the cookies for 15-20 minutes before baking to reduce spreading.

Bake for 10 minutes, until browned along the edges. The centers will firm up as the cookies cool. Allow to cool on the baking sheet for 10 minutes before removing to a wire rack.

Recipe from Clara Quick Dinners