Crispy Chocolate Chip Twist (Print Version)

# Ingredients:

01 - 1 cup soft butter, at room temperature.
02 - 1 1/2 cups Rice Krispies cereal.
03 - 2 large eggs.
04 - 2 cups of flour (all-purpose).
05 - 1 cup light brown sugar.
06 - 1 cup white sugar.
07 - 2 tsp vanilla extract.
08 - 1 tsp baking powder.
09 - 1 tsp baking soda.
10 - 1 tsp salt.
11 - 2 cups of mixed semi-sweet and milk chocolate chips.
12 - 2 (1.5 oz) Hershey bars, broken into chunks.
13 - 2 cups Rice Krispies cereal.

# Instructions:

01 - Blend the Hershey chunks with 2 cups of Rice Krispies until it's powdered. Put it to the side.
02 - In a big bowl, beat together the butter, white sugar, and brown sugar till it looks smooth and fluffy.
03 - Add the vanilla and eggs, one at a time, stirring until each is fully blended.
04 - Slowly mix in the flour, crushed cereal mixture, 1 1/2 cups Rice Krispies, baking soda, powder, and salt. Stop when combined.
05 - Mix the chocolate chips into the dough evenly so you get some in every bite.
06 - Scoop dough onto a nonstick or lined baking tray, leaving 2 inches between each one.
07 - Heat the oven to 375°F and bake for about 7-9 minutes or until the edges turn golden.
08 - After baking, let them sit on the tray for a few minutes, then move them to a wire rack to fully cool.

# Notes:

01 - Chewy cookies meet crispy cereal for a treat that's perfect for sharing or saving for dessert!
02 - Seal these cookies in an airtight container, and they'll stay fresh for around 5 days.
03 - Freeze the dough in smaller portions so you can bake them fresh any time!

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