Description
These Rice Krispie Chocolate Chip Cookies combine the classic crunch of Rice Krispies cereal with the soft, chewy texture of traditional chocolate chip cookies. Enhanced with oats, molasses, and espresso powder to intensify flavor and moisture retention, these cookies have a perfect balance of crispy edges and tender centers, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened to room temperature
- 1 cup brown sugar (packed for deeper flavor)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 2 tablespoons molasses
- 2 large eggs
- 1 tablespoon corn syrup or honey (for coating Rice Krispies)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups rolled oats
- 2 cups Rice Krispies cereal
- 1-2 cups chocolate chips (semi-sweet or milk)
- Sea salt (for sprinkling on top)
- ½ cup sweetened shredded coconut (optional)
Instructions
- Coat Rice Krispies: In a bowl, gently mix the Rice Krispies with corn syrup or honey until they’re lightly coated. Use a folding motion with a spatula to avoid crushing the cereal, ensuring it maintains its crunch after baking.
- Cream Butter and Sugars: Beat the softened butter with both sugars for 3-4 minutes until light and fluffy, creating air pockets essential for the cookie’s texture. Use room temperature butter for best results.
- Add Molasses and Espresso: Mix molasses into the wet ingredients to retain moisture and keep cookies soft. Add espresso powder here to dissolve fully and enhance, but not overpower, the chocolate flavor.
- Combine Dry Ingredients: Add flour, baking powder, baking soda, and salt on top of the wet ingredient mixture, gently stirring to combine. Mix only on low speed until just incorporated to avoid tough cookies from gluten overdevelopment.
- Fold in Oats, Rice Krispies, and Chocolate Chips: Use a spatula to fold in the oats, lightly coated Rice Krispies, and chocolate chips gently to preserve airiness and keep the cereal intact for crunch.
- Shape and Space Cookies: Scoop cookie dough into balls and place them about 2 inches apart on a baking sheet to allow for spreading and proper air circulation. Uniform scoops help cookies bake evenly.
- Bake: Bake the cookies at 350°F (177°C) for 9-11 minutes. Remove them when the edges are golden but the centers appear slightly underdone to ensure soft and chewy centers.
- Cool: Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This resting period prevents them from breaking apart and helps maintain their chewy texture.
Notes
- Using room temperature butter is key for proper creaming and airy texture.
- Coating Rice Krispies with syrup helps them stay crunchy after baking.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Removing cookies from the oven slightly underdone ensures chewy centers once cooled.
- Optional shredded coconut adds texture and flavor variation but can be omitted.
- Adjust chocolate chip quantity depending on desired sweetness and texture.
- Use sea salt flakes on top to enhance the chocolate flavor with a slight salty contrast.
