Prepare the Dough:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture, mixing until just combined.

Add the Mix-Ins:

Gently fold in chocolate chips and Rice Krispies cereal, being careful not to crush the cereal too much.

Bake the Cookies:

Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve and Enjoy!

These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.