Description
These Rice Krispie Potato Chip Cookies combine the perfect balance of sweet and salty flavors with a delightful crunch. Made with crushed potato chips, crispy Rice Krispies cereal, and optional nuts and chocolate chips, these cookies offer a unique texture and taste that’s sure to satisfy any snack craving. Easy to prepare and bake, they’re ideal for cookie lovers looking for something a little different.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 cups crushed potato chips
- 2 cups Rice Krispies cereal
- 1 cup chopped pecans or walnuts (optional)
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, followed by the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overdeveloping the gluten, which can make cookies tough.
- Fold in Crunchy Add-ins: Gently fold in the crushed potato chips, Rice Krispies cereal, and if desired, the chopped nuts and chocolate chips, maintaining a mix of textures without crushing the cereals or chips further.
- Scoop Dough onto Baking Sheets: Drop the cookie dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 10 to 12 minutes or until the edges are golden brown and the centers appear set, signaling perfectly baked cookies.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Crush potato chips lightly to retain some chunks for a mix of crunch and texture.
- These cookies offer a perfect balance for sweet-and-salty flavor lovers.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh and crunchy.
