Meet your new baking obsession: Rice Krispie Chocolate Chip Cookies! These scrumptiously chewy cookies are the perfect marriage of classic chocolate chip goodness with the airy, irresistible crunch of crispy cereal. With every bite, you’ll get a delightful contrast of melty chocolate and toasty, crackly cereal—a combo that turns a familiar favorite into an unforgettable treat. If you’re searching for that next-level cookie to wow family and friends, Rice Krispie Chocolate Chip Cookies are absolutely guaranteed to deliver.
Ingredients You’ll Need
The magic behind these Rice Krispie Chocolate Chip Cookies lies in their simplicity—just a handful of pantry staples, each with an important job. Here’s the lineup, and why every ingredient matters when you’re chasing that perfect batch.
- Unsalted Butter (1 cup, softened): This adds rich flavor, moisture, and that classic tender crumb to your cookies.
- Light Brown Sugar (1 cup, packed): Brown sugar brings in chewy texture and a lovely caramel sweetness.
- Granulated Sugar (1/2 cup): For just the right hit of sweetness and a touch of crispness on the edges.
- Large Eggs (2): Eggs bind everything together, adding richness and body.
- Vanilla Extract (2 teaspoons): Vanilla rounds out all the flavors, lending depth and a bakery aroma.
- All-Purpose Flour (2 1/4 cups): The sturdy backbone that creates structure without heaviness.
- Baking Soda (1 teaspoon): Lifts the dough for a soft, tender texture.
- Baking Powder (1/2 teaspoon): Adds an extra bit of rise for that ideal, soft center.
- Salt (1/2 teaspoon): Enhances the sweetness and wakes up all the other flavors.
- Rice Krispies Cereal (2 cups): The star ingredient, bringing that signature snap, crackle, and irresistible crunch!
- Semisweet Chocolate Chips (1 1/2 cups): Pockets of melt-in-your-mouth chocolate complete each bite.
How to Make Rice Krispie Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F—your kitchen will be gently warming up to that cozy, cookie-baking aura! Line your baking sheets with parchment paper to ensure your Rice Krispie Chocolate Chip Cookies have beautifully golden bottoms and release with zero fuss.
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened butter with the brown sugar and granulated sugar. Beat these together until the mixture is pale, light, and irresistibly fluffy. The secret here? Creaming for 2-3 full minutes will give your cookies the best texture and that dreamy, tender bite.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. This ensures each egg is fully incorporated, giving your dough body and structure. Stir in the vanilla extract for that aromatic touch—your kitchen will smell like a bake shop in no time!
Step 4: Whisk and Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients in batches, mixing just until combined. Over-mixing at this stage can make cookies tough, so stop as soon as no streaks of flour remain.
Step 5: Fold in Rice Krispies and Chocolate Chips
Here comes the fun part! Gently fold in the Rice Krispies cereal and semisweet chocolate chips by hand. Take care not to crush the cereal—those whole, crispy pieces are what give Rice Krispie Chocolate Chip Cookies their legendary crunch factor.
Step 6: Scoop and Bake
Drop the dough by rounded tablespoons onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, or until the edges are golden and centers are set. The scent will make it incredibly hard not to sneak a bite straight from the oven!
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set up without falling apart. Now, the hardest part: letting them cool completely before devouring (but we won’t tell if you sneak one warm!).
How to Serve Rice Krispie Chocolate Chip Cookies
Garnishes
Want to give your cookies a gourmet flair? Try sprinkling a pinch of flaky sea salt on top right as they come out of the oven. The salty hit pairs beautifully with the sweet, making every bite of your Rice Krispie Chocolate Chip Cookies pop!
Side Dishes
You can never go wrong with an ice-cold glass of milk alongside these cookies. For grown-up gatherings, pair them with a cup of strong coffee or even a scoop of vanilla bean ice cream for a dreamy dessert plate. Their versatility makes them welcome at any table.
Creative Ways to Present
Serve your cookies stacked high on a platter for a bake sale, tucked into decorative bags for gifts, or sandwiched with a swirl of marshmallow crème for a gooey, extra-special treat. However you showcase them, Rice Krispie Chocolate Chip Cookies are guaranteed to disappear fast!
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh and fabulous by storing them in an airtight container at room temperature for up to 5 days. The Rice Krispies will hold onto their crunch surprisingly well, making that first bite just as thrilling as when they came out of the oven.
Freezing
To freeze, you can scoop individual dough balls onto a tray, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen (just add a couple extra minutes!), or freeze baked cookies in a single layer, wrapping tightly. Either method preserves all the magic of your Rice Krispie Chocolate Chip Cookies for those cookie cravings down the road.
Reheating
If you crave that just-baked warmth, pop a cookie in the microwave for about 10 seconds, or in a low oven for 2-3 minutes. The chocolate goes melty, and the whole kitchen smells amazing all over again!
FAQs
What kind of Rice Krispies cereal works best?
Classic Kellogg’s Rice Krispies cereal is a reliable choice, but you can easily use a store-brand version—just make sure it’s crispy and fresh for maximum crunch in your Rice Krispie Chocolate Chip Cookies.
Can I use dark or milk chocolate chips instead of semisweet?
Absolutely! Swap semisweet chips for your favorite chocolate variety, or even use a blend for more depth. Dark chocolate adds richness, while milk chocolate keeps the cookies sweet and mellow.
Is it okay to toast the Rice Krispies before adding to the dough?
Yes, and it’s a game-changer! Toasting the cereal in a low oven for a few minutes intensifies their crunch and adds a subtle, nutty flavor—try it once and you may never go back.
Can I make Rice Krispie Chocolate Chip Cookies gluten-free?
Of course! Substitute a trusted gluten-free flour blend for the all-purpose flour, and double-check your cereal’s ingredients. The results are just as delightful as the original.
Why are my cookies spreading too much?
If your Rice Krispie Chocolate Chip Cookies are spreading more than you’d like, it might be due to very soft butter or warm dough. Try chilling the dough for 30 minutes before baking for a thicker, bakery-style cookie.
Final Thoughts
There’s something irresistibly joyful about sharing a plate of Rice Krispie Chocolate Chip Cookies—they’re a true crowd-pleaser with just the right blend of nostalgia and crunchy fun. I hope you give this recipe a try and watch these cookies spark smiles around your table. Happy baking!
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 combination of chewy and crunchy textures, with the classic flavors of chocolate chip cookies enhanced by the addition of crispy Rice Krispies cereal.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup light 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
Additional Mix-ins:
- 2 cups Rice Krispies cereal
- 1 1/2 cups semisweet chocolate chips
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, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Gently fold in the Rice Krispies cereal and chocolate chips by hand.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden.
- Cool: Let the cookies cool on the baking sheet before transferring to a wire rack.
Notes
- For extra texture, lightly toast the Rice Krispies before adding to the dough.
- These cookies freeze well, both before and after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
