Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat.
2. Cream the Butter & Sugars
In a large mixing bowl, beat the softened butter, sugar, and brown sugar until creamy and smooth.
Add egg and vanilla extract, mixing until fully incorporated.
3. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
4. Combine Wet & Dry
Gradually add dry ingredients to the wet mixture, folding gently until a soft dough forms.
5. Add Crunch & Chocolate
Gently fold in Rice Krispies and chocolate chips. Be careful not to crush the cereal—keep that signature crunch!
6. Scoop & Shape
Use a cookie scoop or spoon to portion 1.5–2 tbsp of dough per cookie.
Place them on the baking sheet about 2 inches apart to allow spreading.
7. Bake
Bake for 10–12 minutes or until the edges are lightly golden but the center still looks slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Methods & Tips for Perfection
Soft & Chewy: Do not overbake; the cookies continue to set while cooling.
Extra Crunch: Toast the Rice Krispies lightly in a dry pan before adding for added depth of flavor.
Double Chocolate: Mix in some white chocolate or milk chocolate chunks for more indulgence.
Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
