Crispy Rice Chocolate Chips Cookies Recipe
Are you on the lookout for a delightful treat that’s both crispy and gooey? Look no further than this Crispy Rice Chocolate Chips Cookies Recipe!
Ingredients
Scale
- 2 cupsof crispy rice cereal (adds crunch to each bite)
- 1 cupall-purpose cake flour (forms the base of the cookie)
- 1 teaspoonbaking soda (for a perfect rise)
- 1 teaspoonof salt (balances the sweetness)
- 1/2 cupunsweetened butter, melted (rich and creamy taste)
- 1/2 cupbrown sugar, packed (adds moisture and a caramel taste)
- 1/4 cupof granulated sugar (for that classic texture of cookies)
- 1large egg (binds the ingredients)
- 1 teaspoonof vanilla extract (adds warm notes of flavor)
- 3/4 cupmini chocolate chips (for gooey chocolate pockets)
- 1/4 cuprainbow candy-coated chocolate bits (adds an exciting, vibrant crunch)
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This step is essential, as a properly heated oven will provide the right environment for your cookies to bake evenly.
- In a medium-sized bowl, combine the cake flour, baking soda, and salt. Whisk them together until they are well mixed.
- In a large mixing bowl, pour in the melted butter, packed brown sugar, and granulated sugar. Beat the mixture until it reaches a smooth consistency. Then, add the egg and vanilla extract.
- Gradually introduce the dry mixture into the wet ingredients, stirring well after each addition. Mix until everything is just combined.
- Gently fold in the crispy rice cereal, mini chocolate chips, and rainbow candy-coated chocolate bits.
- Using a tablespoon or cookie scoop, portion the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges turn a lovely golden brown.
- Allow the cookies to cool for about 5 minutes on the pan. Transfer them to a wire rack to cool completely before digging in!
Notes
If you prefer a chewier cookie, slightly under-bake them by a minute or two. They will continue to cook on the baking sheet as they cool. Store any leftover cookies in an airtight container at room temperature for up to five days.
Nutrition
- Calories: 150 kcal
- Protein: 2 g