Best Rice Krispie Cookies with Chocolate Chips
Prepare your taste buds for a delightful surprise as we introduce the ultimate comfort treat - Best Rice Krispie Cookies with Chocolate Chips.
Servings: 40 cookies
Calories: 112kcal
Equipment
Ingredients
- 2 cups All-Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Cornstarch less if you want a less fluffy cookie
- ¾ cup butter softened at room temperature
- ¾ cup Brown Sugar
- ½ cup White Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Rice Krispie Cereal
- 1 cup Mini Marshmallows
- 1 cup Mini Chocolate Chips to taste
Instructions
- Preheat oven to 350℉ (180°C)
- In a small bowl, stir together the flour, salt, baking soda, and cornstarch. Set aside.
- Place butter and both sugars in a separate bowl and beat with an electric mixer until light and creamy, about 2 minutes.
- Beat in the eggs and vanilla until just incorporated.
- Stir in the flour mixture until just combined, being careful not to overmix.
- Stir in the marshmallows, rice krispies, and chocolate chips, as desired.
- Use a medium cookie scoop to portion the cookie dough into 1 Tablespoon portions onto a prepared baking sheet.
- Bake cookies for 8-10 minutes, until lightly golden brown, avoiding burning the marshmallows. Cool on a cooling rack.
Notes
- Watch the Oven: Oven temperatures can vary, so start checking your cookies around the 8-minute mark. They should be lightly golden around the edges but still soft in the center.
- Room Temperature Ingredients: For the best texture, ensure that your butter and eggs are at room temperature before you start mixing.
- Don’t Overmix: Once you add the flour, mix just until it's incorporated. Overmixing can lead to tough cookies.
- Even Distribution: To ensure every perfect cookie gets an even mix of marshmallows, Rice Krispies, and chocolate chips, give your dough a final stir by hand before scooping.
- Marshmallow Watch: To keep marshmallows from sticking to the pan or burning, try to tuck them into the middle of the dough balls when scooping.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking.
- Cookie Scoop: Using a standardized cookie scoop ensures even cooking and uniform cookie size for a professional bakery look.
- Parchment Paper or Silicone Mats: Line your cookie sheets with parchment paper or silicone baking mats for easy release and clean-up.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 96mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 0.5mg | Vitamin D: 0.1µg | Calcium: 12mg | Iron: 1mg