This simple rice krispie cookie recipe combines a classic white chocolate chip cookie with M&Ms and rice krispies for a cookie full of taste, texture, and fun 4th of July colors!
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Cream together the butter, brown sugar, and white sugar until fluffy.
1 cup salted butter, 3/4 cup granulated white sugar, 3/4 cup brown sugar
Add eggs and vanilla and mix until smooth.
2 large eggs, 2 tsp vanilla extract
Mix in baking soda and salt.
1 tsp baking soda, 1/2 tsp salt
Fold in the flour and mix until just barely combined.
2 1/2 cups all-purpose flour
Carefully stir in the M&Ms, white chocolate chips, Rice Krispie cereal, and sprinkles.
2 1/2 cups all-purpose flour, 2 cups Rice Krispie cereal, 1/2 cup white chocolate chips, 2 TBS patriotic sprinkles
Use a 1 1/2 tablespoon cookie scoop to scoop dough and place on prepared baking sheet.
Add any leftover chocolate chips, M&Ms, or sprinkles to the top if desired.
Bake for 8-10 minutes, until the edges just barely start to brown.
Remove from oven and allow cookies to cool for 5 minutes on the baking sheet, then transfer to wire cooling rack to finish cooling.
Notes
Store these in an airtight container at room temperature for up to five days.Make the cookie dough ahead of time then chill the dough until you’re ready to bake. Bake the cookies directly from chilled using the same baking ingredients for the perfect cookie.
Freeze unbaked cookie dough balls for up to three months. Simply place them on the prepared cookie sheet, freeze the cookie balls on the baking sheet, then place them in a zip top freezer bag once frozen.Mix it up with different colored M&Ms and different types of chips. While I really like the white chocolate chips for the red, white, and blue look, you could also make these with butterscotch chips, caramel chips, or even peanut butter chips if you really wanted to.