Rice Krispie Chocolate Chip Cookies are the ultimate mashup of two classic treats: the chewy, chocolate-laden cookie and the delightfully airy crunch of Rice Krispies cereal. Each bite combines melting chocolate chips with toasty, buttery dough and a surprising layer of crispness, guaranteed to sweep up childhood nostalgia and a modern cookie-lover’s excitement all at once. If you love cookies with texture and character, this is a recipe you’ll reach for time and time again—both for snacking and impressing friends.
Ingredients You’ll Need
There’s a little magic in the simplicity of this recipe. Each ingredient has a purpose: to build flavor, create the perfect chewy-crisp texture, or highlight the wonderful contrast between gooey chocolate and crunchy cereal. Let’s take a closer look at what makes these Rice Krispie Chocolate Chip Cookies shine.
- Unsalted butter: For that unbeatable rich, creamy flavor and the classic cookie chew.
- Granulated sugar: Brings sweetness and a crispy edge to every bite.
- Light brown sugar: Adds moisture, depth, and a slightly caramel note.
- Large eggs: Bind everything together and lend that tender, chewy texture.
- Vanilla extract: Rounds out the sweetness and brings all the flavors together.
- All-purpose flour: The sturdy base for structure—don’t skimp on proper measuring!
- Baking soda: Ensures the cookies spread just right while baking.
- Baking powder: Lends a tiny lift for those thick, satisfying middles.
- Salt: Don’t skip it—it balances the sweetness and lets the chocolate sing.
- Rice Krispies cereal: The star of the show, giving that trademark snap and irresistible crunch.
- Semisweet chocolate chips: Melting pools of chocolate with every bite—classic and perfect.
How to Make Rice Krispie Chocolate Chip Cookies
Step 1: Preheat and Prep Your Pans
Start by setting your oven to 350°F (175°C). While the oven heats up, line two large baking sheets with parchment paper. This preps your workspace and prevents the cookies from sticking, so you get golden bottoms without any hassle.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture turns light and fluffy—this usually takes a couple of minutes with an electric mixer. Creaming properly is key because it creates tiny air pockets that make your Rice Krispie Chocolate Chip Cookies light and gorgeous.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract. This helps create a silky, glossy dough, and the vanilla amplifies all the best cookie flavors.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together your all-purpose flour, baking soda, baking powder, and salt. Mixing the dry ingredients apart ensures everything gets evenly incorporated and prevents pockets of salt or leaveners in your finished cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the butter and sugar mixture. Don’t overmix here—just stir until everything is combined and you no longer see streaks of flour. Overmixing can lead to tough cookies, and nobody wants that!
Step 6: Fold in Rice Krispies and Chocolate Chips
Switch to a spatula or wooden spoon, and gently fold in the Rice Krispies and chocolate chips. The goal is to distribute them evenly without crushing the cereal, so you get the maximum crunch in every mouthful of your Rice Krispie Chocolate Chip Cookies.
Step 7: Scoop and Space the Dough
Using a tablespoon or cookie scoop, drop rounded mounds of dough onto your prepared baking sheets. Give them about two inches of space—these cookies spread as they bake, and you want perfectly round, crinkly-edged cookies instead of one giant mega-cookie (unless that’s your thing!).
Step 8: Bake to Perfection
Bake for 10 to 12 minutes, just until the edges turn golden brown while the centers look set but still a little soft. If you love chewy centers, underbake by a minute and let residual heat finish the job as they cool. Leave the cookies on the tray for five minutes before moving them to a wire rack to cool completely—this keeps them beautifully tender inside.
How to Serve Rice Krispie Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt on top right after baking takes these cookies to the next level. If you really want to impress, drizzle them with a little melted chocolate or dust with powdered sugar for a festive touch. Even a light grating of orange zest can add a pop of brightness.
Side Dishes
Rice Krispie Chocolate Chip Cookies go with everything! Serve them with a tall, cold glass of milk for pure childhood comfort, or get fancy with a scoop of vanilla ice cream on the side. If you’re hosting a party, pair them with fresh berries or a fruit salad to add a refreshing counterpoint to all that chocolaty goodness.
Creative Ways to Present
Turn your cookie platter into a centerpiece by stacking the cookies sky high or arranging them in concentric circles sprinkled with extra Rice Krispies for charm. For special occasions, wrap individual cookies in wax paper and tie them with twine—instant party favors! Or, sandwich ice cream between two cookies for homemade ice cream sandwiches everyone will adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Rice Krispie Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh for about five days, maintaining both their chewy center and crispy edges. To keep them extra soft, add a slice of bread to the container—it helps absorb any excess moisture and keeps the cookies from drying out.
Freezing
These cookies are fantastic for freezing! You can freeze the baked cookies in a tightly sealed freezer bag for up to three months. Want cookies fresh from the oven on demand? Scoop the dough onto trays, freeze until solid, then bag and bake straight from the freezer—just add an extra minute to the bake time.
Reheating
If you love a warm cookie, pop a Rice Krispie Chocolate Chip Cookie in the microwave for about 10 seconds to revive that just-baked magic. For a crispy edge, slide them into a 300°F (150°C) oven for 2–3 minutes. Warm cookies make the chocolate chips gooey again and ramp up the snuggle factor!
FAQs
Can I use a different type Dessert
You can experiment with other crisp rice cereals or puffed grains, but nothing quite matches the specific crunch and lightness of Rice Krispies in these cookies. If you do swap, choose a cereal without a strong flavor so the cookie base and chocolate chips still shine.
What kind of chocolate chips work best?
Semisweet chocolate chips are classic because they balance the cookie’s sweetness, but feel free to try dark, milk, or even white chocolate chips. You can also use a chopped chocolate bar for pockets of gooey chocolate in every bite.
Are Rice Krispie Chocolate Chip Cookies gluten-free?
Traditional all-purpose flour contains gluten, so this recipe is not gluten-free as written. However, you can substitute your favorite 1:1 gluten-free baking flour blend and ensure your Rice Krispies cereal is certified gluten-free for a delicious adaptation.
How do I make my cookies extra chewy?
For chewier cookies, slightly underbake them—pull them from the oven when the centers still look soft, as they’ll finish cooking on the tray. Using more brown sugar than white can also boost chewiness, so feel free to tinker!
Can I add nuts or mix-ins?
Absolutely! Add up to half a cup of chopped nuts like pecans or walnuts for extra crunch, or stir in shredded coconut, toffee bits, or even dried fruit. Just be careful not to overload the dough so it still holds together beautifully.
Final Thoughts
If you’re looking for a cookie that’s chewy, crunchy, and utterly irresistible, these Rice Krispie Chocolate Chip Cookies check every box. They’re simple to make but never fail to surprise and delight. Grab your ingredients, invite a friend or two, and experience why this recipe is sure to become a favorite in your own kitchen!
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 traditional chocolate chip cookies, offering a satisfying crunch from the addition of Rice Krispies cereal.
Ingredients
Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 2 cups (50 g) Rice Krispies cereal
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Mix the Dough: In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Rice Krispies and Chocolate: Gently fold in the Rice Krispies cereal and chocolate chips.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier cookie, slightly underbake and let them finish cooking on the baking sheet.
- You can swap semisweet chocolate chips for milk or dark chocolate, or add 1/2 cup of chopped nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
