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A stack of oatmeal chocolate chip cookies sits on a cooling rack with a glass of milk in the background.
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Chocolate Chip Rice Krispies Cookies

Crisp on the edges, chewy in the center, and packed with chocolate chips and crunchy Rice Krispies, these Rice Krispie Chocolate Chip Cookies are an easy and fun twist on a classic favorite. Perfect for lunchboxes, bake sales, or sweet cravings!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies
Cuisine: American
Servings: 24 Cookies
Calories: 263kcal
Author: Wendy

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.
    A mixing bowl with cookie dough and a paddle attachment, surrounded by bowls of flour, white chocolate, chocolate chips, an egg, and a bottle of vanilla extract.
  • Beat in eggs one at a time, then stir in vanilla.
    A mixing bowl with cookie dough and a paddle attachment, surrounded by bowls of white and milk chocolate chips, a bottle of vanilla extract, and a glass of water.
  • 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.
    A metal mixing bowl filled with chocolate chip cookie dough and a white spatula on the side.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
    Scoops of chocolate chip cookie dough are placed on a parchment-lined baking sheet, with a mixing bowl of remaining dough and a scoop nearby.
  • 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.
    A baking sheet lined with parchment paper holds fourteen evenly spaced oatmeal chocolate chip cookies.
  • 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.

Nutrition

Serving: 1Serving | Calories: 263kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 117mg | Potassium: 120mg | Fiber: 2g | Sugar: 19g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg