If you love a crispy, chewy cookie with a twist, you absolutely have to try Rice Krispie Chocolate Chip Cookies! This playful spin on a classic chocolate chip cookie delivers everything you crave—rich, buttery dough, melty chocolate chips, and a delicate crunch from crispy cereal. The result is a cookie that’s both nostalgic and irresistibly fresh, perfect for bake sales, lunchbox treats, or simply enjoying with a tall glass of cold milk.
Ingredients You’ll Need
These Rice Krispie Chocolate Chip Cookies come together with simple, pantry-friendly ingredients, each playing a vital role in their flavor and texture. Take a peek at why every component matters—and maybe pick up a new tip along the way!
- Unsalted Butter: Softened butter guarantees a creamy base and rich flavor in every bite.
- Granulated Sugar: This brings sweetness and helps create those beautifully crisp edges.
- Packed Brown Sugar: Adds moisture and a deep caramel flavor, making the cookies chewy and flavorful.
- Large Eggs: Eggs bind everything together and contribute to that perfect cookie texture.
- Vanilla Extract: Just a splash enhances all the other flavors with warm, inviting notes.
- All-Purpose Flour: The foundation of the dough, giving structure to your cookies.
- Baking Soda: Gives these cookies their lift and helps them spread just right.
- Salt: A little salt sharpens the sweetness and balances every flavor in the batch.
- Rice Krispies Cereal: The secret ingredient for a delightful, airy crunch in every bite.
- Semi-Sweet Chocolate Chips: Classic chips melt into gooey pockets, adding richness and chocolatey bliss.
How to Make Rice Krispie Chocolate Chip Cookies
Step 1: Prep Your Oven and Pans
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper—this ensures your cookies bake evenly and lift off easily with zero sticking. Taking a minute for this step makes cleanup a breeze, too!
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is the secret to creating that perfect cookie texture, so don’t rush—give it a good three to four minutes with a hand mixer or stand mixer.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition to fully incorporate. Follow up with a generous splash of vanilla extract. This duo brings moisture, richness, and a beautiful depth of flavor to the dough.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dough, so every bite of your Rice Krispie Chocolate Chip Cookies is perfectly seasoned and rises just right.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. Over-mixing at this stage can make your cookies tough, so go slow and stop as soon as it’s combined.
Step 6: Fold in Rice Krispies and Chocolate Chips
Now for the fun part: gently fold in the Rice Krispies cereal and semi-sweet chocolate chips. The cereal should stay as whole as possible for maximum crunch, and the chocolate chips will melt into dreamy puddles as they bake.
Step 7: Scoop and Bake
Using a tablespoon or a cookie scoop, drop rounded mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart. Pop them into the oven and bake for 10–12 minutes. You’re aiming for golden edges and soft, slightly underdone centers—they’ll finish setting up as they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. This step is key for achieving that signature crispy-chewy texture that makes Rice Krispie Chocolate Chip Cookies so special!
How to Serve Rice Krispie Chocolate Chip Cookies
Garnishes
For a bakery-style flourish, sprinkle a pinch of flaky sea salt over the cookies just as they come out of the oven. You can also dust them with a little powdered sugar or drizzle with melted chocolate for an extra-indulgent finish.
Side Dishes
Pair these cookies with a cold glass of milk or hot cocoa for the ultimate comfort treat. They’re also fantastic alongside fresh fruit or as part of a dessert board with berries, nuts, and other cookie varieties.
Creative Ways to Present
Stack your Rice Krispie Chocolate Chip Cookies high on a pretty cake stand for a dramatic centerpiece, or tuck them into cellophane bags tied with ribbon for adorable gifts. For parties, try sandwiching a scoop of vanilla ice cream between two cookies and rolling the edges in mini chocolate chips.
Make Ahead and Storage
Storing Leftovers
Keep your Rice Krispie Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay deliciously chewy and crisp for up to five days, making them perfect for snacking all week long.
Freezing
If you want to save some for later, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag or container. You can also freeze unbaked cookie dough balls—just add a minute or two to the baking time when ready to bake straight from the freezer.
Reheating
To revive that fresh-baked magic, pop cookies in a 300°F oven for 3–5 minutes. This brings back a bit of that irresistible warm gooeyness. If you’re in a hurry, a quick 10-second zap in the microwave works in a pinch.
FAQs
Can I use a different cereal instead of Rice Krispies?
Absolutely! While the classic crunch of Rice Krispies is key to these cookies, you can experiment with other crispy cereals like Corn Flakes or Cheerios for a fun spin on texture.
What’s the best way to get even, round cookies?
Using a cookie scoop or measuring tablespoon helps portion out the dough evenly so your Rice Krispie Chocolate Chip Cookies bake up uniform and picture-perfect every time.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and make sure your Rice Krispies are labeled gluten-free—some brands contain barley malt, so double-check the packaging.
How do I keep the Rice Krispies crunchy in the cookies?
Fold the cereal in gently at the end, and avoid over-mixing. Baking just until the edges are golden but the centers are soft also helps preserve that delightful crunch.
Can I double the recipe for a crowd?
Definitely! This recipe doubles beautifully, so you can easily make a big batch of Rice Krispie Chocolate Chip Cookies for parties, potlucks, or gifting to friends and family.
Final Thoughts
There’s nothing quite like the joy of biting into a freshly baked Rice Krispie Chocolate Chip Cookie—so crispy, chewy, and packed with chocolate in every mouthful! If you’re looking for a cookie that’s just a little out of the ordinary, this recipe is sure to become a new go-to in your kitchen. Give it a try, share with friends, and get ready to fall in love with every crunchy, chocolatey bite.
Print
Rice Krispie Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Rice Krispie Chocolate Chip Cookies combine the classic chewiness of chocolate chip cookies with the delightful crunch of Rice Krispies cereal. Soft in the center with crispy edges, they’re an easy-to-make, fun twist on traditional cookies perfect for dessert or snacking.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups Rice Krispies cereal
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating the perfect base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Cereal and Chocolate Chips: Carefully fold in the Rice Krispies cereal and semi-sweet chocolate chips ensuring an even distribution throughout the dough for that signature crunch and chocolatey goodness.
- Scoop Dough onto Sheets: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges are golden brown but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 2 minutes to set before transferring them to a wire rack to cool completely for perfect texture.
Notes
- For extra crunch, chill the dough for 30 minutes before baking.
- Swap in butterscotch or white chocolate chips for a fun twist.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
