Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
• Bake for 8-10 minutes, or until the edges are lightly golden.
• While the cookies are baking, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
• Stir the crispy rice cereal into the melted chocolate.
• Once the cookies are out of the oven, let them cool on the baking sheets for a minute before transferring them to a wire rack.
• While the cookies are still slightly warm, dip the bottom of each cookie into the chocolate and cereal mixture, or spread the mixture on top.
• Allow the chocolate to set completely before serving.