Chocolate Chip Rice Krispie Cookies
Soft, chewy chocolate chip cookies with a delicious Rice Krispie crunch!
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Servings: 12 cookies
Calories: 302kcal
Ingredients
- 150 g Butter, softened (~⅔ cup)
- 130 g Caster sugar (⅔ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (2 cups)
- 45 g Rice Krispies (1+½ cups)
- 100 g Milk chocolate chips (~⅔ cup)
Instructions
- Preheat your oven to 180°C/350°F (160℃/320℉ for fan and convection ovens). Line a large baking tray or two with baking paper.
- Cream the butter together with the caster sugar and brown sugar. Then stir in the egg and vanilla extract.
- Add all of the flour and the Rice Krispies and mix well. When it's starting to stick together, use your hands to press it all together into a ball of dough.
- Add the chocolate chips and gently work them into the dough with your hands.
- Divide the dough into 12 equal-sized pieces and roll them into balls.
- Place them onto your baking tray, leaving a couple of inches in between to allow for spreading. Usually bake 4-5 at a time.
- Bake for 11-12 minutes, until the cookies are lightly golden at the edges. They will look a bit underbaked at first but will become more golden as they cool.
- Let them cool completely on the tray then enjoy!
Video
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Cup measurements are an estimate and have not been tested. If your dough is too sticky, add more flour. If it's too dry, add a splash of milk.
Nutrition
Serving: 1cookie | Calories: 302kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 4mg | Sugar: 24g