Everyone loves a good chocolate chip cookie, but what happens when you take that classic favorite and give it a little crunch? These Rice Krispie Chocolate Chip Cookies are a game-changer. Soft and chewy inside with crispy, crackly edges thanks to the addition of Rice Krispies — it’s the kind of cookie you can’t stop eating.
I came across this idea while trying to use up a leftover box of cereal, and it instantly became a favorite in our house. It’s nostalgic, creative, and just plain fun. Whether you’re baking for a party, holiday tray, or midweek treat, these cookies hit the perfect balance of chewy, crispy, and chocolatey.
Why You’ll Love These Cookies
- Unique Texture: Crispy, airy bites of Rice Krispies mixed with gooey chocolate.
- Simple Ingredients: No fancy tricks — just pantry staples.
- Crowd-Pleaser: Great for bake sales, birthdays, or cookie swaps.
Table of Contents
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal
- 1 1/2 cups semisweet chocolate chips
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the Butter & Sugars
In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Step 3: Add the Wet Ingredients
Mix in the eggs one at a time, followed by the vanilla extract.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients.
Step 5: Fold in the Goodies
Stir in the Rice Krispies and chocolate chips gently, being careful not to crush the cereal.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto the baking sheets, leaving space between them. Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
Step 7: Cool and Serve
Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack. Serve warm or store in an airtight container.
Tips for Perfect Rice Krispie Chocolate Chip Cookies
- Don’t overmix after adding Rice Krispies — you want to keep them crispy!
- Use room temperature butter for best creaming texture.
- Chill the dough for 30 minutes if you prefer thicker, chewier cookies.
Flavor Variations
- White Chocolate & Cranberries: Swap semisweet chips for white chocolate and add dried cranberries.
- Peanut Butter Twist: Mix 1/2 cup of peanut butter into the dough.
- Nutty Crunch: Add 1/2 cup chopped pecans or almonds for extra crunch.
Perfect Pairings
- A cold glass of milk
- Hot cocoa topped with marshmallows
- A scoop of vanilla ice cream for cookie sandwiches
- Iced coffee or a creamy latte
Make-Ahead & Storage
- Make-Ahead: Cookie dough can be made up to 3 days ahead and stored in the fridge.
- Freezer-Friendly: Freeze dough balls for up to 3 months and bake directly from frozen.
- Storage: Keep baked cookies in an airtight container for up to 5 days.
Rice Krispie Chocolate Chip Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4+ (About 24 Cookies)
- Category: Dessert, Cookies, Snacks
- Method: Baking
- Cuisine: American
Description
Crunchy Rice Krispies meet gooey chocolate chips in these irresistible Rice Krispie Chocolate Chip Cookies. A fun, sweet twist on a classic treat!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Rice Krispies cereal
- 1 1/2 cups semisweet chocolate chips
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the Butter & Sugars
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Step 3: Add the Wet Ingredients
- Mix in the eggs one at a time, followed by the vanilla extract.
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients.
Step 5: Fold in the Goodies
- Stir in the Rice Krispies and chocolate chips gently, being careful not to crush the cereal.
Step 6: Scoop and Bake
- Drop rounded tablespoons of dough onto the baking sheets, leaving space between them. Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
Step 7: Cool and Serve
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack. Serve warm or store in an airtight container.
Notes
- Don’t overmix after adding Rice Krispies — you want to keep them crispy!
- Use room temperature butter for best creaming texture.
- Chill the dough for 30 minutes if you prefer thicker, chewier cookies.
Keywords: rice krispie cookies, chocolate chip cookies, chewy cookies, rice krispie treats, unique cookies, crispy cookies, easy cookie recipe, sweet treats, cookie swap ideas
Frequently Asked Questions (FAQ)
1. Can I use other cereals?
Yes — try Corn Flakes, Cocoa Pebbles, or Honey Bunches of Oats for different flavors and textures.
2. Can I make them gluten-free?
Yes — use a gluten-free flour blend and certified gluten-free Rice Krispies.
3. Can I skip the Rice Krispies?
You can, but you’ll miss that delightful crunch. The cookies will still be delicious, just more classic.
4. Can I use mini chocolate chips?
Absolutely — they work perfectly and distribute chocolate more evenly in every bite.
5. Do I need to chill the dough?
Not necessarily, but chilling it for 30 minutes will help control spreading and create a chewier texture.
