Preheat oven to 350°F (175°C). Cream the softened butter, brown sugar, and granulated sugar on medium speed until fluffy and lighter in color, about 3 minutes.

Beat in the eggs one at a time, then mix in the vanilla until just combined.

Whisk the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture in two additions, mixing on low just until combined.

Gently fold in the Rice Krispies and chocolate chips with a spatula, taking care not to crush the cereal.

Scoop tablespoon-sized mounds of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until edges are golden and centers look just set. Cool on the sheet for 2 minutes, then transfer to a wire rack.