Chocolate Chip Rice Krispies Cookies
Chocolate Chip Rice Krispies Cookies are a delightful twist on the classic chocolate chip cookie. The addition of crunchy Rice Krispies adds a crunchy texture that makes these cookies extra special. Whether you’re baking for a weekend treat or looking to impress at a cookie exchange, these cookies are an easy crowd-pleaser.
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I discovered this recipe during a nostalgic craving for cereal snacks, and it instantly became a family favorite. The combination of chewy centers, crisp edges, and pops of cereal crunch is incredibly satisfying. It’s one of those recipes that brings smiles to everyone’s faces, and empty cookie jars in no time.
Looking for more fun chocolate chip recipes? Check out my Pink Chocolate Chip Cookies, No Egg Chocolate Chip Cookies, or these Peanut Butter Chocolate Chip Cupcakes for more cereal-meets-cookie magic.
Why You’ll Love This Recipe
- Fun Texture: The Rice Krispies add a light, crispy crunch that pairs perfectly with gooey chocolate chips.
- Family-Friendly: These cookies are fun for kids to help make and even more fun to eat.
- Easy to Make: No fancy tools or ingredients needed, just pantry staples.
- Perfect for Sharing: Makes a big batch, ideal for potlucks, lunchboxes, or gifting.
Ingredients
Chocolate Chip Rice Krispies Cookies
Equipment
- mixing bowls
- Electric mixer or whisk
- measuring cups and spoons
- baking sheets
- Parchment Paper
- wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 2 cups Rice Krispies cereal
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture, mixing until combined.
- Fold in chocolate chips and Rice Krispies cereal until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Optional: If extra crisp is desired, roll the drops of cookie dough in additional cereal before placing on the baking sheet.
- Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 15 minutes if it’s too soft to scoop.
- Use room temperature butter for even mixing.
- Gently fold in Rice Krispies to avoid crushing them.
Storage
- Storage: Store in an airtight container at room temperature for up to 7 days.
- Reheating: Briefly microwave for 5-10 seconds to bring back the gooey chocolate.
- Freezing: Freeze baked cookies for up to 3 months. Thaw at room temp before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Cream the butter and sugars until really fluffy for the best texture.
- Don’t overmix the dough once you add the flour, just until combined.
- Press a few extra chocolate chips on top before baking for a pretty finish.
- Let cookies cool on the baking sheet to help them set before moving.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Scoop it onto a tray and freeze. Once solid, transfer to a bag and bake straight from frozen, adding a couple of extra minutes.
Make sure the cookies are completely cool before storing and keep them in an airtight container. If they are still warm, moisture will be trapped in the container and make your cookies soggy.
The best way to keep cookies soft is to store a slice of fresh bread in the container with them.
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