To me, Chrissy Teigen is the queen of most things. From Twitter clapbacks to relatable relationship moments to delicious recipes, I'd basically trust her with my life. And that's exactly why, when I spotted her recipe for Chex Mix Chocolate Chip Cookies on her Cravings website, I knew I'd have to try them ASAP. And, let me tell ya, our girl knows what she's doing. They're the perfect combination of salty and sweet, and after eating one (OK, five), regular chocolate chip cookies just seem so . . . boring.
These Chex Mix Chocolate Chip cookies are extremely easy to make, leave hardly any mess, and bake in less than 13 minutes. So whenever a sweet tooth hits, you can be satisfied in no time. And if the combo sounds a little weird to you, I swear it works. The only major thing to note about these is that they do get a bit hard in less than a day, even when stored in a sealed container, so they're best enjoyed right out of the oven or right after they've cooled (all depending on how gooey you like your cookies). Get the full recipe and all steps below, and happy baking!
- 2 cups all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups bittersweet chocolate chips
1 cup classic Chex Mix, plus more for topping
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
- In a large bowl, combine the flour, salt, and baking soda. Set aside.
- In a separate bowl (use either a stand mixer or a hand mixer), beat the butter with the brown and white sugar on medium-high speed until it's light and fluffy (will take about 2 to 3 minutes). Stop the mixer and scrape down the sides of the bowl if needed.
- Reduce the speed to low. Beat in the eggs and vanilla until just combined, stopping the mixer and scraping down the sides of the bowl as needed. Slowly add the flour mixture, beating until just incorporated. Reduce the speed to low, then add the chocolate chips and 3/4 cup of the Chex mix until just incorporated. (Note: I added a little more than a full cup of Chex Mix because 3/4 cup just didn't seem like enough for all the dough, and it worked fine.)
- Using 3 tablespoons of dough at a time, roll the dough into balls. Place the balls onto your lined baking sheets about 2 1/2 to 3 inches apart. Using the palm of your hand and/or fingers, gently press the cookies into 2-inch discs. Crush some more Chex mix on top of the cookies and gently press it in. (Note: 3 tablespoons of dough made HUGE cookies and lessened the amount I was able to make, so I suggest using 2 tablespoons of dough per ball.)
- Bake until the edges are slightly brown but the center is still soft, about 11 to 12 minutes. Transfer to a wire rack and cool completely. (Note: Stick to the 11-minute mark on these. They seemed a little too soft in the middle still and I left one tray in for a few minutes longer, and they turned too brown and hardened very quickly.)
- About 20
- Total Time
- 19 minutes, 59 seconds