It’s time to meet your new cookie obsession: Rice Krispie Chocolate Chip Cookies! These playful, crunchy, gooey cookies have all the nostalgia factor of your childhood favorites, plus a sweet cereal twist that brings tons of texture and taste. Imagine the classic soft chocolate chip cookie base, now with bursts of crispiness in every bite, thanks to a handful of Rice Krispies. Whether you’re baking for a family treat or a crowd-pleasing party platter, this recipe brings joy and fun to your kitchen and delivers a cookie that’s as delightful to eat as it is to share.
Ingredients You’ll Need
The ingredient lineup here is simple, but every single one plays a starring role in making Rice Krispie Chocolate Chip Cookies irresistible. From the creamy butter to the snap of cereal and chocolatey goodness, each item is essential for crafting the perfect balance of flavor and texture. Here’s what you’ll need—and a few tips to make each ingredient shine!
- Unsalted butter, softened: The rich, creamy base for your cookies—room temperature butter ensures that wonderfully tender and chewy texture.
- Granulated sugar: Gives crisp edges and that sweet, classic cookie flavor—don’t skip it!
- Light brown sugar, packed: Adds deeper caramel notes and moisture, making the cookies soft and satisfying.
- Large eggs: The binders that hold everything together while helping the cookies rise just right.
- Vanilla extract: Just a splash brings out all the warm, cozy flavors you crave in home-baked cookies.
- All-purpose flour: Provides structure so your cookies are sturdy but not dense—perfect for holding those mix-ins!
- Baking soda: Helps the dough spread just the right amount for a nice, rounded cookie.
- Baking powder: A little extra lift ensures a slightly puffy, tender center.
- Salt: Enhances all the sweet flavors and balances the batter.
- Rice Krispies cereal: The star of the show! These give Rice Krispie Chocolate Chip Cookies their iconic crispy crunch.
- Semi-sweet chocolate chips: Melty pockets of chocolate in every cookie—choose good quality for top taste.
- Chopped walnuts or pecans (optional): Add lovely nuttiness and extra crunch, but the cookies are fantastic even without them.
How to Make Rice Krispie Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F and lining a couple of baking sheets with parchment paper. This makes cleanup a breeze and helps keep your cookies from sticking. Having everything ready ensures your dough doesn’t have to sit around—which means perfectly crispy cookies, every time!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until everything looks light and fluffy. This step is key: creaming introduces just the right amount of air for cookies that are tender in the middle and slightly crisp around the edges. Don’t rush—let the mixer do its thing for a couple of minutes!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition so everything gets fully incorporated. Finish this step by stirring in the vanilla extract, which infuses your dough with warm, bakery-style aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This not only mixes the leaveners evenly but also ensures your Rice Krispie Chocolate Chip Cookies have that perfect rise and balanced flavor. Slowly add this dry mixture to the wet ingredients, mixing on low just until combined. Don’t overwork the dough here—you want your cookies to stay tender!
Step 5: Fold in the Good Stuff
Grab a spatula and gently fold in the Rice Krispies, chocolate chips, and nuts if you’re using them. By hand-mixing at this stage, you preserve those all-important crunchy bits and keep the cookies from getting too dense.
Step 6: Scoop and Bake
Drop tablespoon-sized portions onto your prepared baking sheets, leaving about 2 inches between each one, as these cookies love to spread out. Bake them for 10 to 12 minutes, until the edges are golden but centers are just set—if you like them chewy, aim for the lower end of the range. Let them cool on the pan for 5 minutes before moving to a wire rack. The result? Rice Krispie Chocolate Chip Cookies with the ultimate blend of gooey chocolate and crackly crunch!
How to Serve Rice Krispie Chocolate Chip Cookies
Garnishes
For a bakery-style finish, sprinkle a few extra chocolate chips or a light dusting of flaky sea salt on the cookies while they’re still warm. It looks gorgeous and takes those sweet-salty vibes to gourmet levels! If you’re feeling festive, try a drizzle of melted chocolate or even a quick dip in white chocolate for a playful twist.
Side Dishes
Is there anything better than cookies and a glass of ice-cold milk? Pair your Rice Krispie Chocolate Chip Cookies with a tall glass of milk, a mug of coffee, or even hot cocoa for a cozy treat. If you’re making a dessert platter, serve alongside fresh berries or a scoop of vanilla ice cream to create the ultimate sweet spread.
Creative Ways to Present
Get playful with presentation! Stack the cookies high on a cake stand for an eye-catching centerpiece, or package a few in ribbon-tied cellophane bags for delightful homemade gifts. If you’re serving a crowd, build a “cookie board” with other treats and let everyone mix and match their favorites. For parties, consider mini cookies—just use a smaller scoop and reduce the baking time a bit.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Rice Krispie Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. They’ll stay crisp and chewy, and the flavors just keep getting better. If you’re worried about them going stale, toss in a slice of bread to help maintain their perfect texture.
Freezing
Rice Krispie Chocolate Chip Cookies freeze beautifully, making them great for planning ahead. Stack the cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to three months—simply thaw at room temp whenever a craving strikes!
Reheating
If you love your cookies warm, pop one or two in the microwave for 10-15 seconds. For that freshly-baked magic, you can also reheat them in a 300°F oven for a couple of minutes. The chocolate will melt just slightly and the Rice Krispies will stay snappy.
FAQs
Can I make Rice Krispie Chocolate Chip Cookies without nuts?
Absolutely! The nuts are completely optional. Leaving them out won’t impact the cookie’s texture or flavor—just more room for those irresistible Rice Krispies and melty chocolate chips.
Why are my cookies spreading too much in the oven?
This can happen if your butter or dough is too warm. Try chilling the dough for 20–30 minutes before baking. Also, double-check your flour measurement—a little extra flour helps cookies hold their shape.
Can I substitute other types of cereal?
Yes! While classic Rice Krispies deliver the signature crunch, you can experiment with similar puffed rice cereals or even try a mix for fun flavor combinations. Just avoid cereals with a strong flavor coating, as they might overpower the cookies.
Are Rice Krispie Chocolate Chip Cookies gluten-free?
This recipe uses all-purpose flour and regular Rice Krispies, so it isn’t gluten-free, but you can use a 1:1 gluten-free baking flour and a certified gluten-free crisp rice cereal. The results are just as tasty!
How do I keep Rice Krispie Chocolate Chip Cookies soft?
Don’t overbake—pull the cookies from the oven when the centers are just set, and let them finish firming up on the pan. A slice of bread in the cookie jar will also help keep them chewy.
Final Thoughts
If you’re hunting for a cookie that surprises on the first bite and delights on the last, Rice Krispie Chocolate Chip Cookies deserve a spot in your recipe rotation. With their unique crunch and classic chocolate chip charm, these cookies capture the spirit of pure, homemade happiness. Go ahead, bake a batch—and watch how fast they disappear!
Print
Rice Krispie Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Rice Krispie Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, with the addition of crispy Rice Krispies cereal for extra crunch and texture. They are perfect for satisfying your sweet tooth and would make a great addition to any cookie platter.
Ingredients
Main Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Additional Ingredients:
- 2 cups Rice Krispies cereal
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until combined.
- Stir in mix-ins: Gently fold in the Rice Krispies, chocolate chips, and nuts if using.
- Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting on the tray.
- You can substitute butterscotch or white chocolate chips for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
