Description
Crunchy Rice Krispies add a delightful texture twist to classic chocolate chip cookies in this easy-to-make recipe. These cookies are chewy, crispy, and loaded with semi-sweet chocolate chips and optional gooey mini marshmallows—perfect for a fun and nostalgic treat.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs, room temperature
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1 tbsp vanilla extract
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2 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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2 cups Rice Krispies cereal
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1 1/2 cups semi-sweet chocolate chips
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1/2 cup mini marshmallows (optional, for extra gooeyness)
Instructions
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs and vanilla extract, mixing until combined.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet, mixing just until combined.
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Fold in Rice Krispies, chocolate chips, and mini marshmallows (if using).
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Drop 2-tablespoon scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
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Bake for 10–12 minutes, or until edges are golden but centers remain soft. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
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For extra gooey cookies, include mini marshmallows.
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Store cookies in an airtight container at room temperature for up to 5 days.
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Do not overbake to maintain a soft center.
