Step 4: Fold in Mix-Ins
Stir in chocolate chips until evenly distributed.
Gently fold in Rice Krispies cereal—be gentle to keep them crispy!
Cereal adds crunch without changing the dough structure.
Step 5: Scoop & Bake
Drop tablespoon-sized balls of dough onto the baking sheet, 2 inches apart.
Flatten slightly (they won’t spread much).
Bake 10–12 minutes, until edges are lightly golden but centers still look soft.
Don’t overbake—they firm up as they cool.
Step 6: Cool & Serve
Let cool on the baking sheet 5 minutes (sets the base).
Transfer to a wire rack to cool completely—or eat warm with a glass of milk.
Serve with:
Cold milk 
Vanilla ice cream 
Or all by itself—it’s that good
Bonus: Leftovers keep beautifully for 5–7 days in an airtight container—or freeze for 3 months!
Pro Tips for Next-Level Success
Tip
Why It Works
Use fresh Rice Krispies
Stale cereal = soft texture
Don’t overbake
Keeps centers chewy
Chill dough 15 mins (optional)
Prevents spreading
Make ahead: Scoop & freeze unbaked dough balls
Bake straight from frozen (+1–2 mins)
Gluten-free? Use GF flour + GF cereal
Still delicious!
When to Serve These Golden Gems
Afternoon tea with coffee
School bake sales (label as “Crunchy Chocolate Chip Surprise!”)
Gift in a jar or tin with ribbon
To someone who says, “I don’t eat cookies” —watch them ask for three
Because once they taste that chewy-chocolate, crispy-cereal magic?
They’ll be converted.
