Rice Krispie Chocolate Chip Cookies
1. Prep & Preheat
Position oven racks in upper and lower thirds. Preheat to 350°F (175°C). Line two baking sheets with parchment (no greasing).
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
2. Cream with Care
In a stand mixer, beat butter, brown sugar, and granulated sugar on medium-high 3–4 minutes—until pale, fluffy, and no sugar grit remains. Scrape bowl well.
3. Emulsify
Add eggs one at a time, mixing well after each. Add vanilla; mix 30 seconds. Mixture should be glossy.
4. Combine Dry + Wet
Reduce speed to low. Add flour mixture in 3 additions, mixing just until no streaks remain (15–20 sec total). Overmixing = tough cookies.
5. Fold in the Fun
Switch to a spatula. Gently fold in oats, Rice Krispies, and 1½ cups chocolate chips—just until distributed. Reserve ½ cup chips for pressing into tops (optional but recommended).
6. Chill (Highly Recommended)
Cover bowl; refrigerate dough 30–60 minutes. This prevents overspreading and deepens flavor.
Short on time? Scoop immediately—but expect slightly thinner cookies.
7. Bake to Golden Perfection
Scoop 3-Tbsp portions (size of a golf ball) onto sheets, 3 inches apart (they spread!). Press reserved chocolate chips into tops.
Bake 10–12 minutes—until edges are deep golden and centers look underdone (pale, soft). Rotate sheets halfway.
Cool on sheets 5 minutes—critical for set—then transfer to wire racks.
Tips for Perfect Gravy
(Note: These are intentionally un-glazed—but for a salted caramel drizzle, warm ¼ cup caramel + 1 tsp cream; cool slightly, then zigzag over cooled cookies.)
Serving Suggestions
