Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugars
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
Add Wet Ingredients
Beat in eggs one at a time until fully combined. Mix in vanilla.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Mix Dough
Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
Fold in Mix-ins
Gently fold in chocolate chips and Rice Krispies cereal—try not to crush the cereal to keep the crunch.
Scoop & Bake
Drop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden but centers are still soft.
Cool
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Baker’s Notes
Handle with care: Gently fold in the cereal to preserve its crisp texture.
Bake just until set: For chewier cookies, remove them when the centers still look slightly underdone.
Storage: Keep in an airtight container at room temperature for up to 4 days to maintain the signature crunch.
These cookies deliver a wonderful mix of chewy, crunchy, and chocolaty in every bite—perfect with a glass of milk! 🍪✨
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