The most recent time I made these, I used a mix of both chocolate Rice Krispies and the plain Rice Krispies. they were delicious!
The following recipe is a newer recipe to my collection, not one that I grew up on as we did our cookie trays when I was growing up. But, I like this recipe because it’s fast and easy, and it’s not “just” another chocolate chip cookie recipe, the cereal gives it an added crunch. I often double this recipe, it makes a lot and it’s a good filler on the trays. I have yet to have someone say they didn’t like these cookies!
I got the recipe from a cookbook I’ve had since before I was married. I always find the best recipes in it! It’s called “Favorite Brand Name Cookie Collection.” I did add the word “Krispie” to the title myself though.
“Krispie” Chocolate Chip Cookies
INGREDIENTS
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine softened
1 cup sugar
1 egg
1 tsp vanilla
2 cups Rice Krispies (I have used the plain Rice Krispies as well as the chocolate flavored Rice Krispies. Either works well.)
1 cup semisweet chocolate chips
There’s lots of measuring, pouring and mixing in this recipe. Great opportunities for kids to help out in the kitchen, and for them to learn by doing.
DIRECTIONS
Stir together flour, baking soda, salt in a medium bowl. Set aside.
In a large mixing bowl beat margarine and sugar until well combined.
Add egg and vanilla. Beat well.
Add flour mixture. Mix thoroughly.
Stir in Rice Krispies cereal and chocolate chips.
Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there’s butter in the recipe too.)
Bake at 350 degrees for about 12 minutes or until lightly browned.
Remove immediately from cookie sheets and cool on wire wracks.
Makes about 3 1/2 dozen cookies (and mine did make exactly 42 cookies.)
The Whole bag of Chips 