Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents sticking.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2 to 3 minutes with a mixer. Do not rush this step. Creaming properly adds air to the dough and helps create that soft texture.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should look smooth and slightly glossy.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix. Once you no longer see streaks of flour, stop.

Using a rubber spatula, gently fold in the chocolate chips and Rice Krispies cereal. Be gentle here. You want the cereal to stay crisp and not get crushed too much.

Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.

Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft. They will continue to cook on the baking sheet after you remove them from the oven.

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack. Try not to eat them all while they are still warm. Or do. I will not judge.