Crunchy Rice Krispie Cookies
Chewy buttery cookies loaded with crispy rice cereal for the perfect crunchy texture in every bite.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 eggs large
- 2 tsp vanilla extract
- 2.5 cups Rice Krispies cereal
- 0.5 cup white chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars until light and fluffy.
- Add eggs and vanilla extract, mixing well.
- Gradually mix in dry ingredients until combined.
- Gently fold in Rice Krispies cereal and chocolate chips.
- Scoop dough onto baking sheet and flatten slightly.
- Bake 10–12 minutes until edges are golden. Cool on wire rack.
Notes
Do not overmix after adding cereal to maintain crunch.