Rice Krispie Chocolate Chip Cookies 
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
2 cups Rice Krispies cereal
Directions:
Preheat oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Add wet ingredients: Beat in the eggs, one at a time, then add vanilla extract and mix until smooth.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined.
Fold in extras: Gently fold in the chocolate chips and Rice Krispies cereal, being careful not to crush the cereal too much.
Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown.
Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 210 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes if you prefer thicker cookies.
Add 1/2 cup chopped nuts for extra crunch and flavor.
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