Sometimes the best cookie recipes come from a happy accident or a simple desire to do something a little different. That’s exactly how Rice Krispie Chocolate Chip Cookies came to be—a classic chocolate chip cookie made extra special with the addition of crispy rice cereal. The result? A cookie that’s perfectly chewy in the middle, crisp around the edges, and packed with a delightful crunch in every bite.
This recipe combines the nostalgia of two favorites: the buttery, gooey chocolate chip cookie and the light, crispy texture of Rice Krispie treats. The combination adds something unique to your typical cookie—more texture, more flavor, and definitely more fun.
These cookies are easy to make, don’t require any chilling time, and are a hit with kids and adults alike. Whether you’re baking for a party, packing lunches, or just want a treat with your coffee, this recipe is worth adding to your rotation.
Why You’ll Love These Cookies
- Crispy Meets Chewy: Soft cookie centers with a satisfying crunch from the cereal.
- Simple Ingredients: No fancy add-ins or complicated steps—just pantry staples.
- No Chill Time: You can go from mixing bowl to oven in minutes.
- Versatile: Add nuts, white chocolate, or butterscotch chips for a twist.
- Crowd-Pleaser: These cookies are always a hit at bake sales, parties, or casual get-togethers.
Ingredients You’ll Need
Here’s what you need to bake about 24 cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Rice Krispies cereal
- 1½ cups semi-sweet chocolate chips
The butter and sugars create a rich, caramelized base, while the Rice Krispies add that pop of crunch. Semi-sweet chocolate chips give you the perfect balance of sweet and deep chocolate flavor.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This step helps incorporate air for a soft, chewy cookie texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Continue mixing until everything is fully combined.
Step 4: Mix Dry Ingredients Separately
In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing—this helps keep the cookies soft.
Step 5: Fold in the Rice Krispies and Chocolate Chips
Gently fold in the Rice Krispies and chocolate chips using a spatula or wooden spoon. Stir until evenly distributed throughout the dough.
Step 6: Scoop and Bake
Use a cookie scoop or tablespoon to drop dough onto your prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips for the Best Cookies
- Use room temperature butter for easier creaming and even texture.
- Don’t overbake. The cookies may look slightly underdone in the center when you pull them from the oven, but they’ll continue cooking as they cool.
- Mix gently when adding Rice Krispies to avoid crushing them too much—you want that crunch to remain intact.
- Try different chocolates. Milk, dark, or even mini chocolate chips can be swapped based on your preference.
Variations to Try
- Add Nuts
Stir in ½ cup of chopped walnuts or pecans for added crunch and flavor. - White Chocolate Twist
Swap half the semi-sweet chips for white chocolate for a sweet contrast. - Butterscotch Flavor
Add ½ cup of butterscotch chips along with the chocolate for a richer cookie. - Gluten-Free Version
Use a 1-to-1 gluten-free flour blend and gluten-free rice cereal to make these cookies gluten-free without losing texture or flavor.
How to Store
- Room Temperature: Store in an airtight container for up to 5 days. To keep them soft, you can place a slice of bread in the container.
- Freezer: Freeze the baked cookies in a sealed bag or container for up to 2 months. Thaw at room temperature before serving.
- Freeze Dough: You can also freeze unbaked cookie dough balls and bake them directly from the freezer—just add a minute or two to the baking time.
Serving Suggestions
These cookies are great on their own, but you can serve them:
- With a glass of cold milk
- Alongside coffee or tea
- As part of a dessert platter with brownies and bars
- Crumbled over ice cream for a crunchy topping
Frequently Asked Questions
Can I use another type of cereal?
You can, but the texture will change. Rice Krispies are light and crisp, which works well in this recipe. Using heavier cereals like cornflakes or granola may make the cookies denser.
Why do my cookies spread too much?
Make sure your butter isn’t too soft or melted. If the dough seems too soft, refrigerate it for 15–20 minutes before baking.
Can I make the dough ahead of time?
Yes. Store it covered in the fridge for up to 2 days. Let it come to room temperature slightly before scooping and baking.
Final Thoughts
Rice Krispie Chocolate Chip Cookies are a playful twist on a beloved classic. The crispy rice cereal adds a light, airy crunch that takes your usual chocolate chip cookie to the next level. These cookies are simple enough to whip up on a weeknight but special enough to serve at a party or give as a homemade gift.
The next time you’re in the mood for cookies and want something familiar yet just a little different, give this recipe a try. Chances are, you’ll be asked for the recipe—and you might find yourself making them again and again.
