Effortless Rice Krispie Chocolate Cookies (Print Version)

# Ingredients:

→ Base

01 - 1/4 teaspoon fine salt
02 - 1/2 teaspoon baking soda
03 - 1 cup (130 g) all-purpose flour
04 - 2 cups (50 g) Rice Krispies cereal

→ Creaming Mixture

05 - 1/4 cup (50 g) granulated sugar
06 - 1/2 cup (110 g) packed brown sugar
07 - 1/2 cup (115 g) unsalted butter, softened

→ Binding and Flavor

08 - 1 teaspoon (5 ml) vanilla extract
09 - 1 large egg

→ Mix-ins

10 - 1/2 cup (25 g) mini marshmallows (optional)
11 - 1 cup (180 g) semi-sweet chocolate chips

# Instructions:

01 - Leave the cookies alone for 5 minutes on the tray, then move them to a wire rack to finish cooling.
02 - Pop your tray in the oven and bake about 10 to 12 minutes. Pull them out when the edges look golden and the middle is still soft.
03 - Drop big spoonfuls of dough on your lined baking sheet, making sure there's a couple of inches between each one.
04 - Stir in the marshmallows, chocolate chips, and Rice Krispies so they're spread out all through the dough.
05 - Add the dry mix to your wet mix a bit at a time. Stop as soon as there aren’t any flour bits left.
06 - Crack in the egg and pour in the vanilla. Mix until it all comes together smoothly.
07 - Beat the butter, brown sugar, and granulated sugar in a big bowl until it looks light and fluffy.
08 - Mix up flour, baking soda, and salt in a medium bowl so everything’s blended well.
09 - Turn your oven on to 175°C. Grab a baking tray and line with parchment paper.

# Notes:

01 - If you're after extra chew, toss in those mini marshmallows. Want a sturdier bite? Just skip them.
02 - It’s normal if the centers seem a little soft just out of the oven—they’ll firm up as they cool.

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