Description
Hi there, cookie lovers!Ready to bake the best Crispy Rice Chocolate Chips Cookies you’ve ever tasted? This recipe blends the crispy texture of rice cereal with gooey mini chocolate chips, making it the perfect treat for any occasion. Whether you’re a fan of classic chocolate chip cookie recipes or searching for a crunchy cookie recipe, you’ll love this easy, homemade creation. Let’s bake!
Ingredients
- 2 cups crispy rice cereal (adds crunch to every bite)
- 1 cup all-purpose flour (forms the cookie base)
- 1/2 teaspoon baking soda (for a perfect rise)
- 1/4 teaspoon salt (balances the sweetness)
- 1/2 cup unsalted butter, melted (rich and creamy flavor)
- 1/2 cup brown sugar, packed (adds moisture and a caramel note)
- 1/4 cup granulated sugar (for that classic cookie texture)
- 1 large egg (binds the ingredients together)
- 1 teaspoon vanilla extract (adds warm flavor notes)
- 3/4 cup mini chocolate chips (for gooey chocolate pockets)
- 1/4 cup rainbow candy-coated chocolate pieces (adds a fun, colorful crunch)
Optional Substitutions for Dietary Needs:
- Gluten-Free: Use gluten-free all-purpose flour.
- Vegan: Swap egg for a flax egg and use plant-based butter.
- Dairy-Free: Use dairy-free chocolate chips and coconut oil instead of butter.
Instructions
Step1: Preheat the Oven
- Preheat your oven to 350degF (175degC).
- Line a baking sheet with parchment paper for easy cleanup.
Step2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
Step3: Combine Wet Ingredients
In a large bowl:
- Mix melted butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla extract, stirring until smooth.
Step4: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step5: Add Mix-ins
Fold in:
- Crispy rice cereal (for crunch)
- Mini chocolate chips (for gooey goodness)
- Rainbow candy-coated chocolates (for a pop of color)
Step6: Scoop and Bake
- Scoop tablespoon-sized portions onto the baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes until golden brown around the edges.
Step7: Cool and Enjoy
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Chill the Dough: For thicker cookies, refrigerate for 30 minutes.
- Use Room Temperature Ingredients: Helps cookies bake evenly.
- Don’t Overbake: Cookies will firm up as they cool.